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{{short description|South Asian cooking technique}}
{{Redirect|Oggarane|the 2014 Kannada film|Un Samayal Arayil}}{{redirect|Tadka|the Indian film|Tadka (film)}}
[[Image:Chaunkphoto.jpg|thumb|right|290px|Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan]]
'''Tempering''' is a cooking technique used in [[India]], [[Bangladeshi cuisine|Bangladesh]], [[Nepali cuisine|Nepal]], [[Cuisine of Pakistan|Pakistan]] and [[Cuisine of Sri Lanka|Sri Lanka]], in which whole [[spice]]s (and sometimes also other ingredients such as dried chillies, minced [[ginger]] root or sugar) are roasted briefly in oil or [[ghee]] to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.<ref>{{Cite web|url=https://www.npr.org/2011/12/07/143251451/the-crackling-spices-of-indian-tempering|title=The Crackling Spices Of Indian Tempering|website=NPR.org|access-date=2017-04-16}}</ref> Tempering is also practiced by dry roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a [[curry]] or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a [[dal]], [[sambar (dish)|sambar]] or [[stew]]).<ref>{{Cite web|url=http://www.rasam.ie/how-to-temper-spices/|title=How To Temper Spices {{!}} Rasam Indian Restaurant|website=www.rasam.ie|language=en-US|access-date=2017-04-16}}</ref>

==Ingredients used==
[[File:Tadka Dal.jpg|thumb|210px|A [[Dal tadka|tadka dal]], which includes chaunk]]
Ingredients typically used in tempering include [[cumin]] seeds, [[Brassica nigra|black mustard]] [[mustard seed|seeds]], [[fennel]] seeds, ''[[Nigella sativa|kalonji]]'', fresh green [[Chili pepper|chili]]s, dried red chilis, [[fenugreek]] seeds, [[asafoetida]], [[Cinnamomum aromaticum|cassia]], [[clove]]s, [[Urad (bean)|urad dal]], [[Curry Tree|curry leaves]], chopped [[onion]], [[garlic]], or [[tejpat]] leaves. When using multiple ingredients in tempering, they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In [[Oriya cuisine]] and [[Bengali cuisine]], a mixture of whole spices called panch phutana or [[panch phoron]] is used for this purpose.<ref>Jaffrey, Madhur. ''Madhur Jaffrey's Ultimate Curry Bible''. Ebury Press, 2003. {{ISBN|0-09-187415-7}}</ref>

== Terminology ==

Some [[Indo-Aryan languages|Indo-Aryan]] and [[Dravidian languages]] use a form inherited (through an early borrowing, in the case of Kannada) from the Sanskrit root ''vyághāra-'' "sprinkling over":
*{{transl|gu|vaghār}} ({{lang|gu|વઘાર}}) in [[Gujarati language|Gujarati]]
*{{transl|ur|baghār}} ({{lang|ur|بگھار}}) in [[Urdu]]
*{{transl|or|baghāra}} ({{lang|or|ବଘାର}}) in [[Oriya language|Oriya]]
*{{transl|bn|bagar}} ({{lang|bn|বাগার}}) in [[Bengali language|Bengali]]
*{{transl|kn|oggaraṇe}} ({{lang|kn|ಒಗ್ಗರಣೆ}}) in [[Kannada language|Kannada]]

Some Indo-Aryan languages use a form inherited from the Sanskrit root ''sphōṭana-'' "crackling, cracking":
*{{transl|bn|phoṛon}} ({{lang|bn|ফোড়ন}}) in [[Bengali language|Bengali]]
*{{transl|mr|phoḍṇi}} ({{lang|mr|फोडणी}}) in [[Marathi language|Marathi]]
*''phōṇṇa'' ({{lang|kok|फोण्ण}}) in [[Konkani language|Konkani]]

Some Indo-Aryan languages use a form inherited from the Sanskrit root ''traṭatkāra-'' "crackles, splits, fizzes":
*{{transl|pa|tuṛkā}} ({{lang|pa|ਤੁੜਕਾ}}) in [[Punjabi language|Punjabi]]

Another root beginning with an aspirated affricate is found in yet other Indo-Aryan languages:
*{{transl|or|čhuṅka}} ({{lang|or|ଛୁଙ୍କ}}) in [[Oriya language|Oriya]]
*{{transl|hi|čhaunk}} ({{lang|hi|[[wikt:छौंक|छौंक]]}}) in [[Hindi]]
*''chunkay'' or ''chaunkay'' in [[Caribbean Hindustani]]

[[Dravidian languages]] also have various other forms for the same usage:
*{{transl|ta|tālippu}} ({{lang|ta|தாளிப்பு}}) in [[Tamil language|Tamil]]
*{{transl|te|tālimpu}} ({{lang|te|తాళింపు}}) in [[Telugu language|Telugu]]
*{{transl|te|pōpu}} ({{lang|te|పోపు}}) in [[Telugu language|Telugu]]

==See also==
{{portal|Food}}
* [[Sofrito]]
* [[Mirepoix (cuisine)]]
* [[Holy trinity (cooking)]]
* [[List of cooking techniques]]
* [[Sautéing]]

==References==
<references />

{{Herbs and spices}}

[[Category:Uttar Pradeshi cuisine]]
[[Category:Bengali cuisine]]
[[Category:Herb and spice mixtures]]
[[Category:Cooking techniques]]
[[Category:Bangladeshi cuisine]]
[[Category:Indian cuisine]]
[[Category:Pakistani cuisine]]

Tempering (spices) - Revision history

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