Frying or ”blooming” spices in hot fat unlocks their full flavor. Its a technique used across South Asian culinary traditions, and tadkas vary by region and the dish. This version balances earthy cumin and citrusy coriander with a triple-threat zing from wild hing, peppercorns, and Cobanero chili flakes. Sizzle 1 Tbsp of this blend in 4 Tbsp hot ghee or oil until it sputters and hisses, then spoon over soups, roasted vegetables, yogurt, cottage cheese or any protein for effortless flavor and pops of texture.
Ingredients: Coriander, cumin, cardamom, black pepper, black mustard, tomato powder, Cobanero chili flakes, garlic powder, kosher salt, wild hing
Contains 6% Salt
