Blooming in oil
Frying ground or whole spices briefly in fat to release their fat-soluble flavour and colour.
Also: blooming, frying spices in fat, spice blooming
Blooming is the practice of heating spices in oil or butter for a short time, before adding liquids. Many aroma compounds and pigments dissolve in fat but not in water, so the oil becomes a carrier that spreads flavour through the dish. Ground spices need only 20 to 30 seconds and moderate heat, because their fine surface burns quickly, while whole spices tolerate a minute or more. Paprika, chilli and turmeric are especially suited, as their colours come out in the fat. It is the principle behind tadka in India, the soffritto base in Italy and the spiced oils of Chinese and Ethiopian kitchens. Add liquid immediately to stop the cooking.