@thisisdulan: You've been adding spices at the wrong time your entire life. Here's the science! Spice flavour compounds are fat-soluble — not water-soluble. That means they can only fully release when they hit hot fat. Add them to water or a sauce and those compounds stay locked inside the spice. You're cooking with the shell of the flavour, not the flavour itself. The correct sequence: hot fat → whole spices → aromatics → ground spices (15 seconds max) → wet ingredients. Now you know why. Try it on your next cook. Tell me what changed. #cookingtips #thisisdulan #spices #srilankancooking #cooking