We Indians love spicy food. When spices are seasoned, their aroma spreads throughout the house. Here, food is cooked in such a way that its aroma, taste, and spiciness make even a normal dish a special dish. But if there is a slight mistake in seasoning the spices, then the taste gets spoiled.

Often, the spices get burnt while seasoning or while cooking vegetables. Perhaps this has happened to you many times. This makes the gravy bitter. When this happens, the desire to eat also decreases. But now you do not need to worry. We will tell you why this happens and how to stop it. Let's know -

Why do spices become bitter?

Let us tell you that natural oils are already present in spices like cumin, mustard, fenugreek, and coriander. These oils are the secret of their aroma and taste. They release fragrance when heated for the right time, but if you fry them for too long, the oil burns and the spices start tasting bitter. Apart from this, coriander, fennel, or onion-garlic powder also have a mild sweetness. They taste good when roasted slowly.

But if you roast them for too long, they burn, which makes them taste pungent. Whole spices take some time to roast. But ground spices like turmeric, chilli, cumin powder, or garam masala can burn in a few seconds. Therefore, they should be cooked by adding them to onion-tomato or vegetables. If you put them directly in oil, they will burn.

Which spices become bitter quickly?

Fenugreek seeds

Mustard seeds

Cumin seeds
Garlic-ginger
Ground spices
Common mistakes in tempering

Putting spices in cold oil
Stirring ground spices for too long
Using old or stale spices
Putting too many spices in the pan at once

What is the right way to temper?

To temper, first heat oil in a pan. After this, add whole spices. When they spread their aroma, add onion, tomato, or vegetable. Keep the flame low. After this, if you want gravy, add water and cook.

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