Why Spices Turn Bitter: Avoid Common Tempering Mistakes!

• Spices turn bitter due to over-roasting, which burns their natural oils and sugars.
• Ground spices burn faster than whole spices; add them on low heat after other ingredients like onions or vegetables.
• Adding too many spices at once can lead to uneven cooking, causing some to burn and create bitterness.
• Fenugreek, mustard, cumin, garlic, ginger, turmeric, and red chili are particularly prone to burning quickly.
• Correct tempering involves adding whole spices first, then vegetables, and finally ground spices on low heat.

Why It Matters: Prevent bitter spices by understanding heat, sequence, and proper storage.