Tempering spices means briefly heating whole or ground spices in oil or ghee so their aromas flavor the fat. In South Asian cooking, names include tadka and chaunk, with many regional variations. The seasoned fat may begin a dish or be poured over it near serving.
Timing and heat depend on the spices: seeds, powdered spices, garlic and fresh leaves do not cook at the same rate. This is related to blooming, not to chocolate tempering or tempering eggs.
Reference: Further reading.