2min chapter

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Masala Money: Krish Ashok X Deepak Shenoy on Food and Finance

Capitalmind Podcast

CHAPTER

Spices Are Not Water Soluble

All cooking begins by heating oil, and you put spices. Aim of that is to get all the essential oils from those spices into the fat. Spices smell good because their molecules are volatile. volatility also means that the longer you keep smelling good, it's also losing flavor. So what you actually want is to trap those flavors in the oil so that when you bite food and eat it, then the aroma goes back through your nose,. That's when you smell it. Your brain plays a trick where makes it think that youare actually smelling with your mouth.

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