Spices bitter during cooking tips: The magical taste of the food is due to the material or balance of ingredients. Whether the balance is of aroma or sharpness, the taste of food deteriorates when it is less or less. If cumin and mustard sprinkling in hot oil, then the taste of food deteriorates completely. If you cook less or burn while applying tempering, the whole dish gets spoiled. Know what should be kept in mind while adding tempering and spice to food.

Pour whole spices in hot oil

When adding tempering, first add whole spices. To avoid bitterness, you should add whole spices first and then powder spices. Whenever adding powder spices, reduce the flame. Doing this will not burn the powder masala.

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Add masala and stir quickly

Whenever you add masala to the oil, do not let it remain like this. After adding masala to hot oil, stir it with a splash and then add basic things such as tomatoes or other things so that the masala does not burn.

Fragrance to spices is necessary

Whenever the spices are added to the oil, the spices start to smell in a few seconds. Just stop the spices from cooking at the same time. By doing this, the oil will not burn and the fragrance and taste of spices will double the test of eating.

Golden Fry Garlic Ginger

You have to fry garlic and ginger until they turn golden. If it turns black, then the taste of the entire spice will come. You have to fry them only after adding onions.

How to overcome the bitterness of spices?

If you feel that the spices are burnt, you can add lemon juice, tomato to balance it. It removes bitterness. If you want, use cream or curd. The best solution is that you remove the burnt spices immediately and cook with fresh spices.

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