THE SCIENCE OF TADKA: HOW IT CHANGES FLAVOUR & NUTRITION

In every Indian kitchen, the sizzle of hot oil meeting spices is more than a culinary ritual—it’s science at work. Tadka, or tempering, is the process of heating ghee or oil and adding spices to release their essential flavours. While many see it as a finishing touch, tadka is actually a powerful technique that transforms both taste and nutrition in a dish.

- TDG NETWORK

Dal tadka

At its core, tadka is about activation. Most Indian spices—mustard seeds, cumin, hing, curry leaves, chillies—contain essential oils that remain locked in their solid form. When these spices hit hot fat, usually between 160-200°C, their volatile compounds vaporise instantly. This rapid release is what creates that unmistakable aroma we associate with Indian cooking. Cumin tastes earthy, mustard becomes sharp and nutty, garlic turns mellow and caramelised—each flavour note is born from this thermal reaction.