Description
Ayurvedic cooking uses heat and fermentation to extract medicinal compounds from spices and dairy.
Technical
Thermal extraction of curcumin from turmeric at 80–90 °C maximizes solubility while preventing degradation, while roasting cumin at 120 °C releases ferulic acid and volatile oils. Fermentation of yogurt at 40–45 °C produces lactic acid, lowering pH to 4.5–4.8 and promoting probiotic activity.
Science
Primary Reaction
Heat‑induced extraction and fermentation
Sensory Profile
Aroma ()
warmearthyspicybutterytangyherbalnuttyfloralpungentsmoky