the fresh spices prevents the dried spices
from being as affected by the heat as they
are when fried on their own.
The brief frying in ghee of whole spices,
which are then sprinkled on top of a just-
cooked dish as a final garnish.Indian cooks also aromatize some dishes
with a remarkable combination of smoking
and spicing called dhungar. They put the dish
into a pot along with a hollowed onion or
small bowl that contains a live coal, sprinkle
the coal with ghee and sometimes spices, and
cover the pot tightly to infuse the dish with
the fumes.
In sum, herbs and spices are remarkably
diverse ingredients in themselves, and are
capable of producing a remarkable diversity
of effects. Combinations, proportions, particle
sizes, the temperature and duration of
cooking, all have an influence on the flavor of
a dish.