qondio.com/cHf4 PRINT EMAIL
Getting the best out of your indian spices Hard Indian spices such as coriander seeds, cumin, fenugreek and fennel are at their best when either dry roasted or flash fried in hot oil. This brings out their flavour adds vibrancy to your dish. Use a high tolerance oil when flash frying, groundnut oil is one of the best. Olive oil is expensive, has a lower heat threshold and loses it flavour when frying with any heat.

Contributed by Matthew Franchise Anderson on March 1, 2008, at 8:02 PM UTC.

Reactions

No reactions yet.

Rate This Intel

Please login or sign up to rate this intel.

Comments

Please login or sign up to add a comment.

Share

Copyright Notice

The copyright for this content entitled "Getting the best out of your indian spices" has been specified by the contributor as:

All Rights Reserved

This content may not be copied, distributed or adapted by anyone under any circumstances.

Login Here with Any Email Address Any Password Remember login No account? Sign up.

Intel Contributor

This intel was contributed by Matthew Franchise Anderson Matthew Franchise Anderson

Qondio Archive

May, 2012 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 2008 January, February, March, April, May, June, July, August, September, October, November, December 2009 January, February, March, April, May, June, July, August, September, October, November, December 2010 January, February, March, April, May, June, July, August, September, October, November, December 2011 January, February, March, April, May, June, July, August, September, October, November, December 2012 January, February, March, April, May

Sign Up

Not a member yet? Qondio is a powerful network for making it online. If you have a website to promote, we can help. Sign up and get in on the action.

About Qondio

Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.