What is commonly used for tempering in Indian food?
Answer and explanation
Correct answer: Spices heated in oil or ghee
In tempering (tadka), oil or ghee is heated and spices such as cumin, mustard seeds, asafoetida, curry leaves, or dried chilli are added. This releases aroma and enhances the flavour of the food. Sugar dissolved in water is not tempering because spices must be heated in fat. Exam tip: remember tadka as hot oil/ghee plus spices.
Frequently asked questions
What is the correct answer to this question?
Spices heated in oil or ghee
Why is this the correct answer?
In tempering (tadka), oil or ghee is heated and spices such as cumin, mustard seeds, asafoetida, curry leaves, or dried chilli are added. This releases aroma and enhances the flavour of the food. Sugar dissolved in water is not tempering because spices must be heated in fat. Exam tip: remember tadka as hot oil/ghee plus spices.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Work, Livelihood and Career. Topic: Traditional occupations in India - Indian cuisine.
