Fry Spices For An Instant Flavour Boost

Many of the cooking methods to extract maximum flavour, such as slow roasting or slow cooking, are, well, slow. If you don’t have time for that, you can still make your dishes as flavourful as possible with a few cooking tricks, including frying your spices.

Bon Appetit’s round up of quick flavor-boosting tricks include “blooming spices”:

Photo by Naotake Murayama

Blooming spices, or gently frying them in oil, is a quick way to deepen their flavour. Try it with whole spices or ground — cumin, coriander, and fennel are favourites. Cook just until the spices smell nice and toasty; any longer and you risk burning them.

Another interesting technique is to macerate foods with high water content, such as cucumbers, tomatoes and berries. Maceration involves sprinkling salt and sugar (or just sugar, in the case of berries) and letting them draw out the juices in the food. 20 to 40 minutes later, you’ve got more flavorful produce.

Hit up the article for more tricks or share your own flavour-boosting shortcuts with us in the comments.

6 Easy Ways to Cook with More Flavor [Bon Appetit]

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