>be me>keep pretty extensive selection of whole and ground spices>cook with them, no problem>go to make sloppa>add my usual mix>if anything I overdo it, bloomed spices with the onion almost looks fuckin black its so thick with spices>taste testliterally nothing but the little salt I put inwhat fucking gives
Were you scaling the amount of spices to the fat and starch content of the dish you were putting it in?
>>21679524Yeah i do that sometimes too. I think it's the bitterness from the onions cancelling out the spices.
>>21679536pretending I didn't need to google thatI used the same ratio of spices to oil for making indian and other diarrhea before and never noticed a problemthe only thing I did differently was use coconut milk in the final mix
>>21679524Instead of tempering them, try caramelizing some of the spices with sugar and oil before adding other ingredients. Brings out the flavors a little differently.
>>21679654I'm more worried that my spices went stale, but in this particular example I just used >whole spices, purchased around april/may of this yearcoriander seed, cumin seed, cinnamon, green cardamom, black cardamom, long pepper because I had some, clove>preground, bought in maychili powder, turmeric, and premade garam masala that I specifically bought yesterday to cook with todayupdate: I added some sugar and a little more lemon juice to the mix- it brought out some of the flavors more but absolutely not as good as I used to make it, let alone for that definitely-not-leftovers restaurant taste
>>21679524spices get stale. if you've had them for awhile, they might be losing their potency. cycle them out frequently.
>>21679524If you overcook them they start losing flavor
>>21679524That isn't tempering spices. You temper spices by briefly frying them in oil and dumping everything onto your food at the end of cooking.
>>21679524>bloomed spices with the onion almost looks fuckin blackWhy are you blooming powders to blackness? You're 3 options are>saute powders in the oil for only a short bit right before the bulk liquid is put in to stop the powders from burning >bloom whole spices in the oil, possibly blend the entire onion mixture down to a gravy afteror>toast the whole spices but not burn, grind to powder, and add throughout the end and middle of cooking to layer flavor (beginning too if you're fucking like that)Single pan dishes or similar size don't even need that many whole spices so I'd be surprised if quantity is your issue. Large pot sized dishes just scale up
