To temper spices you heat the spices in ghee or oil which releases the spices flavors and aromas and enhances the overall taste of the dish you're using the spices in.
Tempering spices is a common cooking technique that is used widely in Southeast Asian cuisines and South Asian cuisines and is known as baghaar or Tadka.
To temper your spices start by using a high heat, mild flavored oil such as ghee, sunflower oil or canola oil.
Then decide which spices you want to temper.
Common spices used in tempering are cumin, mustard seeds, fennel, dried red chilies, curry leaves bu other spices will work as well.
Then ensure that the whole spices are clean and dry and you can also lightly crush dried red chilies to release the flavor more quickly.
Next heat up a small pan or a pot and add the oil or ghee.
Heat the oil or ghee over medium heat until the ghee or oil is hot enough to sizzle when a few mustard seeds are added.
Next add the spices in order and add the spices to the hot oil one by one or in small batches and cover the pan to prevent splattering.
Then listen to hear the spices start to sizzle or crackle as they hit the hot oil.
Once the spices sizzle or crackle it means they are releasing their flavors.
Stir the spices gently to ensure they are cooking evenly and most spices will only take a couple of seconds to bloom and release the aroma.
You can also add curry leaves or other delicate herbs but do so at the end as they can burn easily.