I read that one there are different ways to infuse a spice into oil including leaving in oil for an extended period of time or if you want quick resuls, low temp heating for about 2 hours.
In the case of the latter, the article said you should be careful not to cook the spice which I think means high temp. What exactly happens to the spice during cooking that wouldn't happen during low temp infusio. For example does it destroy the flavours, reduce compounds such as peperine etc?
When making a curry, I notice people just put all spices in and cook it, I guess this would mean infusion isn't happening in a typical curry?