Not burning spices

[PACMAN]

looking at a lot of recent postings the spice powder is added at the start into very hot oil on a high flame.
This is obviously a crucial process as the burning of the spices would make a hideous meal.
how long does it take for the spices to be caramelized and
how long have you got before the powder burns?


paul

[Curry King]

looking at a lot of recent postings the spice powder is added at the start into very hot oil on a high flame.

I don't have the flame on full, medium if that, I find that if its to high they burn.   

I tend to drop the spice in and give it about a minute or so.

[tonyh]

A lot of "experts" suggest making a paste by adding water to the spices to stop burning, I must say I do this as it gives confidence when putting the spices into hot oil.

           Cheers Tony

[Mark J]

The restaurant and takeaway I have seen in action didnt use a paste and probably stir fried spices for no longer than 30 seconds, its all about technique