— Madhurima Borooah

My response to that is that if you look at the recipe for making the, uh, sunflower nutritional yeast topping that we make in I think one of the vegetable units, you're supposed to take your spices and first saute them dry in a pan so that their natural oils are released. So you have a couple of things that you can do if you have, let's say a whole spice like a peppercorn for example, or star anis or whatever, you can roast it in a pan and then grind it so that it will be fresh and fragrant and add a wonderful flavor to your dish. I do believe that there is a link, um, uh, about, uh, cooking without oil when using Indian food. Um, when I make Indian food, this is what I do. I dry saute my, uh, spices and then I grind them up and they are very, very fragrant and smell, have the aroma of something that's very, very fresh. So that's a great question and thank you very much for posting it. I hope that is helpful to you.