Spices are indeed the soul of any cuisine, especially in Indian cuisine, where masalas take a big lead in defining flavours and scents of foods. But what about these spices makes them so impactful? The explanation lies in the science of spices—those chemical compounds within them that interact with our senses to create a symphony of flavours and aromas. In this blog, we’ll have a look at how masalas affect taste and aroma, with a glimpse into some of the interesting chemistry that creates these phenomena.
Chemistry Behind Spices
It is chemistry at the heart of this science of spices. Hundreds of these active chemical compounds are contained in spices: essential oils responsible for aromas, alkaloids adding flavour, antioxidants-all interacting in our mouths with our taste buds and in our noses with our olfactory receptors to create the sensory experiences of eating.
Aromatics: These are smelly, very volatile compounds which may easily evaporate and carry away the aroma of the spice. Examples include eugenol, which gives cloves their characteristic spicy-sweet aroma, whereas cinnamaldehyde imparts a warm and comforting cinnamon odour.
Alkaloids: Most alkaloids have a bitter flavour and some are responsible for pungency in various spices; for example, black pepper contains piperine-an alkaloid.
Antioxidants: Most spices are highly packed with antioxidants, which apart from health benefits also contribute to flavour. Turmeric’s active compound is curcumin, responsible for both colour and a slightly bitter earthy flavour.
How Masalas Affect Taste
Masalas have a deep impact on flavour. When a spice mixture is done, the chemical compounds of spices combine and interact-reactivate one another, mostly bringing out each other’s flavours and even creating new taste profiles. Here’s how some common masalas affect taste:
Sweetness: Spices like cinnamon and cardamom increase the sensation of sweetness in the dish when the content of sugar is minimum. Therefore, they are also used in sweets besides other savoury dishes.
Bitterness: Some masalas, like fenugreek and turmeric, are slightly bitter. These counterbalance the richness brought about by fatty foods or sweetness from other constituents.
- Heat: The heat in masalas with chilli peppers comes from the element capsaicin, which sets off the heat receptors in your mouth, thus creating a sensation of heat.
- Umami: Certain spices, like cumin and black cardamom, add depth and complexity to a dish, enhancing the umami flavour .
Masalas and Aroma: The Olfactory Effect
More often than not, the aroma of a food catches your attention long before the food does, and masalas and aroma go hand in hand. It is when spices are ground, toasted, or cooked that their essential oils are released into the air as an aroma. This aroma becomes a vital part of how we experience taste, given that the sense of smell is linked inextricably to the sense of taste.
Toasting spices: The heat from toasting causes volatilization of the spice’s essential oils, which tenses their aroma. This is why even added cumin seeds before toasting can make a great difference in the final effect of flavour.
Blending Masalas: Blending masalas can produce complex fragrances that one spice alone cannot. For instance, the warm, spicy fragrance of garam masala made by cinnamon, cloves, and nutmeg can heighten sweet and savoury dishes.
Conclusion
Knowing the science of spices elevates the way you approach cooking. Knowing how masalas affect taste and aroma helps you to better harness the power of spices to make more flavorful and aromatic dishes. Whether you are trying out new masalas or perfecting some traditional recipe, the chemistry of spices behind these blends will guide you onto tastier results. Next time you cook, pay attention to the interaction of spices in your dish-you will be surprised at just how much they influence both taste and aroma.