Tempering

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What Wikipedia says

Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, Sri Lanka and the Caribbean in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.

Excerpt from the Wikipedia article “Tempering (spices)”, under the CC BY-SA 4.0 license. Read the article on Wikipedia

Image: cyclonebill, CC BY-SA 2.0, via Wikimedia Commons.