11 Indian Cooking Techniques That Change the Flavor

7. Layering Spices

Layering spices means adding different spices at set times during cooking so each one contributes a distinct note. Start with whole seeds in hot oil to flavor the fat, then add powdered spices mid-cook so they toast into the sauce, and finish with fresh herbs or garam masala to preserve volatile aromatics. This staged approach makes dishes more three-dimensional than adding everything at once. Timing controls chemical reactions: early heat encourages slow compound release; later additions preserve freshness. For example, turmeric and ground coriander benefit from a short sauté to remove raw edge, while fresh cilantro or garam masala should be added off heat. Many regional cooks follow an instinctive sequence—watching color and aroma—so try following a simple order and refine it by tasting as you cook. Layering makes busy weekday curries taste thoughtful without extra effort.