Learn the correct way of releasing the essential oils from your spices for maximum flavour from spice expert Liz Edgecombe.
When cooking with spices it is paramount to release their essential oils to ensure they are being used to their full potential for maximum flavor. This is particularly important when cooking with whole spices. This can be done in a variety of different ways such as grinding with a mortar and pestle or tempering gently with heat. Watch our informative video below for a step-by-step guide on how to correctly release the oils in your spices for full flavor impact!
Spices used in this recipe
Curry Lentil Dahl – Mild
Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.$3.45
Coriander Seeds Whole
Coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish-brown colour and a spicy lemon flavour. The whole seeds are more often used in savoury dishes and are particularly good in dukkah and panch poran. They add a rich roasted flavour and are an essential curry spice in India and Middle Eastern cuisine as well as being used widely in Northern European cuisine.$3.45