Smoke flavour
The taste of spices dried or finished over fire: smoked paprika, black cardamom, chipotle and dhungar.
Also: smoked spice, smoke-dried, wood-smoked, dhungar
Smoke is a flavour spices acquire from drying or cooking over burning wood. Black cardamom is smoke-dried in Himalayan kilns, pimentón de la Vera is dried over oak, chipotle over pecan or mesquite, and Lapsang souchong tea over pine. In Indian cooking, dhungar is a technique in which a piece of burning charcoal is placed in a small bowl in the pot, with ghee and sometimes cloves poured over it, and the pot is closed so smoke infuses the food. Phenolic compounds from smoke provide the sharp, sweet taste. Smoke penetrates fat and moisture, and works best in small doses.