The Beginner's Guide to Cooking with Spices (with Testing)

As an Indian, I cannot be more proud of the excruciating detail you went to distinguish the way Indians make gravy (toasted and bloomed) versus a nonchalant restaurant or an ill-informed cook. This method of toasting and blooming is so implicit to us Indians that any other way aka adding it later just seems weird, not to mention extremely sharp and unpalatable. Where's your Patreon link?

I think your "casually scientific" approach really sets the channel apart. Keep it up! And i'd love to see a deeper dive in combinations of flavors that make spices taste the way they do

In Indian cooking, there are 3 times you add spices - whole spices (mustard seeds, cumin seeds, cardamom, cinammon) are added first to give the oil the flavor profile, then the powders (chili powder, turmeric powder, salt) for the body and the tempering spices at the end of the dish (cooked separately and poured) for aroma and the vessel is shut for infusion.

Can you do an episode discussing the water-soluble vs oil-soluble spices? I feel like that aspect of spices helps determine when and how to utilize them.

I'm Indian and I really appreciate you nailing down on why we do what we do. It also confirms the wisdom of my mother who knew these things about how to cook Indian cooking, but couldn't really tell me why.

My mum (who is the best Pakistani cook ever!) always said that the rest of the spices don’t come out right if the salt level isn’t right. It’s helped my cooking a lot. A cool test would be making an optimally spiced curry but altering the salt level for each one and seeing how it affects the rest of the spice profile.

This was really interesting. I primarily cook with dried herbs and spices and wondered if you plan to do any videos on optimizing the flavours of dried vs fresh. You did touch on the fact that fat helps to recover/distribute the flavours, but I would certainly be interested in a deep dive on this topic.

The blooming of the spices explains why leftovers taste better (unless the dish depends upon aromatics like chervil or sesame). Great video. I would be interested in seeing more along this topic, especially for some of the herbs and spices that are in traditional American cooking, or in BBQ rubs.

This video is absolutely perfect for my Grade 11 Food and Culture class. It’s hard to find videos about food flavours and aromas that aren’t designed for chef school. Can’t wait to show my students and try the recipes in the kitchen classroom. Thanks Ethan!

Another fine upload from The Big Chlebowski.

As a scientist who loves to cook, I *love* these types of videos. I got into cooking precisely through growing up watching Alton Brown and Good Eats, and over the years realized it's the food science aspect more than anything that captures my attention. Don't shy away from the complexity, you have a great explanation and teaching style and I'm always impressed with how you're able to manage being engaging and accurate while covering the food science.

As someone who makes Indian food everyday, this video is sooo interesting and helpful. I always did things (e.g. roasting spices before grinding them) because i was just told that's the way to do it without understanding the reason. Would love to see more food science content like this!!

This confirms what I've been doing. Use toasted spices bloomed in oil for the body of the dish, then add a small touch of untoasted spices at the end to get that zingy top note.

As a scientist that enjoys cooking/baking, it's great to learn about the science of cooking in an entertaining way. Amazing work!

Amazing topic, make series for how each spice can shine, techniques and special recipes that highlights each one of them.

The premise of this video is literally why I spend countless hours watching videos by channels like Ethan's vs celebrity chefs. Thank you!

Ugh, yes! Thank you for this, Ethan! Toasting spices is critical! PSA - Another example of a dish where it matters: Cacio e Pepe! TOAST YOUR PEPPERCORNS, FRIENDS! IT MAKES A DIFFERENCE!

Your video is very interesting. As an Indonesian, living in Indonesia, and love to cook our local dish, I learned that different spices (and herbs) prepared differently. Some need toasted, burnt, crushed, pounded, grinded, grated, dice, teared. Also the timing to put each one in the cooking dish make a huge difference. The same ingredients can be put twice as we expect different flavour from it so the dish is rich with layers of flavor. Some spice we pick and discard after the dish is finish not to let it over power the flavor. Some dish need long hours to cook. One example is beef rendang from Padang, that need at least 4 hours to get the right taste and texture. It is amazing, how the same recipe can have a very different result in the hands of different cook. 😊

A Hungarian taught me to bloom the paprika. It tastes so good when you do that. 😋 If you dry toast it, you get a charcoal-y taste (it is a dried fruit after all, not a seed/root/stem). If you put it in at the end, you get a dusty, sour taste almost like tomatoes.

I found this super informative. Then I thought about it and realised oh this should be obvious as it is chemistry in motion. The ingredients are important, but the processes and methods give you the end result. Without the process being right everything falls short. I also liked what another commenter said about there being three distinct points for adding spice. Once for the flavour profile with the seeds in the oil, once with the powders for the body and once with the tempering at the end being a seperate mix you add in and put the lid on the pan. So much to learn and practice.