4.7
Rated 4.7 out of 5 stars
34 Reviews

Tarka Oil

South Asian Chili Crisp made with spices, ghee, and grapeseed oil.

 

Tarka is truly a work of art. This flavorful saucy condiment instantly enhances the flavor of any savory dish you add it to. All you have to do is temper the dry spices into the hot ghee, wait for a sizzle, and use it as a topping on anything your heart desires. Pair this with Paro lentils, pizza, pasta - this saucy condiment instantly enhances the flavor of any dish you add it to.
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KEY INGREDIENTS
WHY WE LOVE IT

Non-Gmo Ghee

Fall in love with clarified butter from grass-fed cows in California.

Cumin Seed

Sourced from India, this spice is slightly sweet with a warm, nutty flavor and beautiful aroma.

Chili Flakes

These are vibrant in color with a mild, assertive heat and clean chile flavor.

CURRY LEAF

The sister plant to the bay leaf, but unlike the bay leaf, the curry leaf is fully edible! It’s hand-sifted in our Tarka so it retains the most flavor in your final dish.
  • Healthier than butter
  • Contains butyrate, a fatty acid
    with anti-inflammatory properties
  • Healthy alternative for lactose
    products
  • High concentration Omega-3s

HOW TO COOK?

1
Stir the contents of the Tarka jar so the spices and ghee are mixed together.
2
Heat one tablespoon on the stove until it sizzles or zap it in the microwave for 10-12 seconds.
3
You’ll know when the Tarka is done by the look, smell and sound of the sizzle. Remember, you can also enjoy your Tarka at room temperature!

paro TIP

Drizzle a spoonful on your Paro Daal or Paro Kitchari - it also pairs well with pasta, eggs, toast, pizza - any savory dish of your choice

MORE on TARKA

Tarka. Also known as tadka, chaunk, baghaar. We've grown up watching our moms make fresh tarka. It's traditionally made by tempering spices in ghee.

We've taken our favorite taste and bottled it up by cooking a blend of spices in hot ghee and grapeseed oil.

Tarka. Also known as tadka, chaunk, baghaar. We've grown up watching our moms make fresh tarka. It's traditionally made by tempering spices in ghee.

We've taken our favorite taste and bottled it up by cooking a blend of spices in hot ghee and grapeseed oil.

4.7
Rated 4.7 out of 5 stars
Based on 34 reviews
Total 5 star reviews: 31 Total 4 star reviews: 0 Total 3 star reviews: 1 Total 2 star reviews: 0 Total 1 star reviews: 2
82%would recommend this product
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34 reviews
  • JK
    Jennifer K.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 month ago
    Obsessed.

    Our new favorite shortcut for delicious subzi! (Check out the braised cabbage below) We’ve tried it so many dishes and it’s a hit every time — easy and versatile. We recently included Tarka and Kitchari in gift baskets for a SABA Oregon (sabaor.org) and the attendees were thrilled. Will keep spreading the word on your wonderful products!

  • B
    Brenda
    Rated 5 out of 5 stars
    4 months ago
    5 Stars

    Haven’t tried it yet

  • C
    Cyndi
    Rated 1 out of 5 stars
    5 months ago
    1 Star

    I pulled it out for gifting and was open and leaking

  • AS
    Amanda S.
    Verified Reviewer
    I recommend this product
    Rated 5 out of 5 stars
    5 months ago
    WHAT is this magic?!

    Never knew I needed this in my life, on my eggs, on my grains, and really anything and everything I eat. I love heating the oil up in a frying pan just until it starts to smoke and the spices sizzle for a little bit, it takes the product to another level....I can't tell you enough how magical this tarka oil is! We're on our 2nd bottle and we need to re-order soon. Rather than changing the flavor of your dishes like many Chinese chili crisps tend to do, the tarka oil enhances whatever you add it to with a kick and a whole dimension of flavor I can't get enough of. Hurry up and get it!

  • KK
    Komal K.
    Verified Reviewer
    I recommend this product
    Rated 5 out of 5 stars
    6 months ago
    Delicious!

    I love how buttery and versatile the tarka oil is. I've drizzled it over daal, fried eggs, and some late-night Maggi. It really elevates each dish and saves me so much time.

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