— Ken Johnston

Yeah, so some are water soluble. A lot of spices are in fact, it's really the capsicums. So Peppers that I find are really best when they're when they're bloomed in in fat to carry that flavor throughout a dish basically, everything else can be done dry and then integrated into the dish I would temper them with water as is you're using that term so I wouldn't like put some water in a pan and the spices and simmer it together so much as I would dry toast it. In a pan with no water no oil. Remove them from the pan and then once you're cooking process begins when it's time to add the spices add them in all your other ingredients and that way they're going to integrate best. So No need to use oil and if you are going to use oil you really don't need to use very much at all. So if you're trying to minimize and not remove as I've read there in you know for those capsicums, especially that small amount of oil might be worth it. Cool.