Chaunk
From Wikipedia, the free encyclopedia
A chaunk (sometimes spelled chounk or chonk or pronounced chawnce; also called tarka or baghar; and often translated as "tempering") is a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to enhance their flavors, before being poured, together with the oil, into a dish. A chaunk may be added at the end of cooking, just before serving (as with a dal soup or stew), or else prepared at the beginning of cooking, before adding the ingredients to a curry or similar dish.
Ingredients typically used for chaunk include cumin seeds, black mustard seeds, fennel seeds, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, or tejpat leaves. When using multiple ingredients for a chaunk they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later.
A chaunk is believed to not only add flavor but also to aid in digestion.
[edit] Etymology
The Bengali name, bagar dewa (বাগার দেয়া), translates as "to temper" (bagar = the act of tempering; dewa = to do).
[edit] External links
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Adjika | Advieh | Berbere | Bouquet garni | Buknu | Cajun King | Chaat masala | Chaunk | Chermoula | Chili powder | Curry powder | Djahe | Fines herbes | Five-spice powder | Garam masala | Garlic salt | Harissa | Herbes de Provence | Khmeli suneli | Lawry's and Adolph's | Masala | Masuman | Mixed spice | Niter kibbeh | Old Bay Seasoning | Panch phoron | Quatre épices | Ras el hanout | Recado rojo | Shake 'N' Bake | Shichimi | Spice mix | Tajín | Tandoori masala | Tony Chachere's | Za'atar |
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