Traditionally, most if not all Indian dishes other than sweets from all parts of the country are embellished with what is called ‘Tadka’, in the northern part of the country, ‘Bhagaar’ or ‘Vagaar’, in the western parts of the country and ‘oggarane’ in some areas of the southern region of the country. Though the name may vary, the process remains more or less the same. It is the tempering of an assortment of spices in hot oil and pouring it over the cooked dish or adding the different ingredients of the dish to this hot concoction for further cooking.
This process not only adds the aromas and flavors of the spices to the main dish but also serves a deeper purpose which many are not aware of and not much has been written about.
Each Indian spice which is added has a specific role to play in addition to adding taste and flavor to the dish. Below are some of the common Indian spices used in this process and the specific benefits they come with. This list is in no way exhaustive.
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