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Article

A Flavor-Infused Oil

Heating spices in oil enhances their fragrance

Fine Cooking Issue 70
Floyd Cardoz is the executive chef of Tabla in New York City.
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Blooming a spice in oil is a bit like sautéing a vegetable: It’s quick, and the resulting flavor is bright. The combination of heat and oil quickly extracts aromatic compounds from a spice.

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