Talk:Tempering (Spices)

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Bengali script[edit]

Can we get Bengali/Hindi scripts for this? Badagnani 04:10, 23 March 2007 (UTC)[reply]

Alternate names?[edit]

Can it also be called:

tarka
tadka
baghar
bagar
bargar
barghar
bhagar
bhagaar
vaghar
vaghaar
poppu
thallikkiruthu

Badagnani 04:55, 23 March 2007 (UTC)[reply]

Per this recipe blog, the Bangla term (at least East Bengali/Bangladeshi term) is "Bagar" (বাগার) and the process is called (verb) "bagar dewa" (বাগার দেয়া). --Ragib 05:02, 23 March 2007 (UTC)[reply]

The following is an etymology hypothesis, not fit for the article, but if you've clicked through to the talk page, then you know enough to take this with a pinch of ...chaunk. 1. "tarka" (also pronounced tadka) is probably derived from the vessels that are used for the tempering. The shallow fry copper bottomed dishes. "Tarka lagaana" probably referred to placing the vessel on a flame, and over the course of conversational compression that contextual familiarity breeds - came about to describe the whole process. De-verbed, it stood for the resultant product. 2. I don't know the etymology of "baghar", but given the Bengali tendency to mix up 'b' and 'v', it would explain 'vagar', and 'vaggarane' and 'oggarane'. 3. "Chaunk" (the c, not the chh) itself may've described the surprised reaction of any gastronomes who instantly fell in love with their dishes, thanks to the near divine superpower that the seasoning possesses in augmenting the taste of the food being consumed.

The others I don't know. This is utter speculation on my part, but it might help define the course of where and what to look for in terms of citations. 123.237.156.44 (talk) 17:48, 2 April 2016 (UTC)[reply]

What language?[edit]

What language is "chaunk"? Badagnani 20:53, 17 June 2007 (UTC)[reply]

Hindi. though the spelling might be chhaunk. --Kaveri 20:04, 9 July 2007 (UTC)[reply]

Can we rename the article to reflect the correct pronounciation, i.e. Chhaunk with an extra h? Wraithful (talk) 15:10, 10 July 2013 (UTC)[reply]

"Chaunk" is the most common English spelling. — O'Dea (talk) 12:14, 29 August 2013 (UTC)[reply]

What's the source for this claim? I also would think to spell it "chhaunk." 18.226.6.178 (talk) —Preceding undated comment added 23:15, 12 January 2014 (UTC)[reply]

Etimology[edit]

The etimology section is actually just giving the engish translation not etimology. --Kaveri 20:04, 9 July 2007 (UTC)[reply]

OK, if you have a really good Hindi dictionary could you please (please please) give the actual etymology of "chaunk"/"chhaunk"? Many thanks. Badagnani 20:18, 9 July 2007 (UTC)[reply]

The etymology gives the literal meaning and derivation of the Bengali name, which is all we know so far. As such, it's a good start. Badagnani 20:21, 9 July 2007 (UTC)[reply]

What I meant was we should change the name of the section till the time it actually give etymology and not just the meaning in english --Kaveri 17:53, 10 July 2007 (UTC)[reply]

In fact, etymology means the history and meanings of the word and its roots. We do have that. But if you have a very good Hindi dictionary, we'd extremely much appreciate your adding etymologies for "chaunk" as well as as many of the other regional terms for this cooking technique. No Indian Wikipedians have as yet taken the time to do this. Indian people do have access to such dictionaries (like the Oxford English Dictionary for English) which gives the history, root words from Sanskrit, etc. for each word, is that correct? Badagnani 17:55, 10 July 2007 (UTC)[reply]

Additional Bangla term?[edit]

Should panch phoran (পাঁচ ফোড়ন) or phoran (ফোড়ন) be added as a synonym? Badagnani (talk) 04:52, 7 January 2008 (UTC)[reply]

Hindi[edit]

Hindi चौंक needs to be checked. Badagnani (talk) 07:24, 9 January 2008 (UTC)[reply]

छौंक is the correct spelling for the chhaunk,and चौंक means shock —Preceding unsigned comment added by 59.94.154.194 (talk) 10:18, 29 April 2008 (UTC)[reply]

ch=च and chh=छ.therefore the correct spelling is chhaunk not the chaunk...

The question is how it appears in the English language. The cookbook I have gives the spelling as "chaunk." I realize now that the letter छौं is "chh" (aspirated "ch" sound). Badagnani (talk) 19:01, 29 April 2008 (UTC)[reply]

Kindly correct the article name[edit]

it should be chhaunk --12:32, 3 June 2008 (UTC)

"Chaunk" is the most common English spelling. — O'Dea (talk) 12:14, 29 August 2013 (UTC)[reply]

To evaluate for inclusion[edit]

In the language that is a mixture of Kannada and Tamil - "talch" (ताल्च) (what language is this?)
Telugu - "talimpu"

Badagnani (talk) 00:13, 14 June 2008 (UTC)[reply]

Links[edit]

Please do not remove informative external links from this page (leaving it without any links whatsoever) without presenting reasons for such removals here at Discussion, and obtaining consensus for such a removal, thanks. Badagnani (talk) 19:34, 28 August 2008 (UTC)[reply]

The Hindi term bagar[edit]

The article gives the Hindi name as bagar (बागर=bāgar) which seems quite improbable to me. In Achaya's Indian Food: A Historical Companion it is spelled baghar, and indeed I can find a lot of hits if I search for jeera baghar, but none (except wikipedia) for jeera bagar. Therefore, I conclude that the right spelling should be बघार=baghār. 88.73.37.95 (talk) 00:46, 29 April 2010 (UTC)[reply]

Page name[edit]

I think this page name should be "Tempering (spice)" (small 's', not plural). But there are a lot of inbound links. The spice page is named spice. — MaxEnt 02:46, 5 January 2017 (UTC)[reply]