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EveryMasala

Ghee and spice

Clarified butter as a spice carrier, used in India, Ethiopia and the Middle East.

A pile: the spice ground to powder, here with a spoon. Ground spice loses its aroma faster than whole.

Also: clarified butter tadka, niter kibbeh, samna, ghee tempering

Ghee is butter simmered until the water boils off and milk solids brown and are strained, leaving pure fat with a nutty aroma and high smoke point. It carries spice flavours well and withstands tempering heat. Indian cooks pour a ghee tadka of cumin, garlic and chilli over dal. In Ethiopia, niter kibbeh is ghee simmered with ginger, garlic, fenugreek, korarima and other spices, and it is the base of stews. Moroccan smen is aged, salted clarified butter. Fat extracts and spreads fat-soluble aromatics evenly, which is why many spiced foods start with ghee or oil, not water.

See also

TadkaOil-soluble flavourBerbereBlooming in oil

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