KotiChef

One particularly sophisticated technique found in many cuisines is the addition of the same spice at different stages of cooking. For example:

• Cumin seeds might be bloomed in oil at the beginning, while ground cumin is added later

• Whole dried chilies might infuse the oil early, while ground chili is added near the end for fresh heat

• Coriander seeds might be part of an initial spice blend, while ground coriander is added later for its citrusy aroma

This creates multiple dimensions of the same flavor—the deep, transformed taste that comes from early addition and the brighter, more recognizable note from later addition.

The technique of repeated spicing appears across cuisines. In Indian cooking, garam masala is typically added at the end of cooking for its aromatic qualities. In Moroccan cooking, ras el hanout might be used both early and late in the process.