You can't directly turn powdered spice into a liquid base. Powdered spices are essentially concentrated flavor, while a liquid base needs a thicker consistency and often other ingredients to hold it together.

Here are some ways to incorporate powdered spices into liquid bases:

* Infusion: This is the most common method. Simply simmer the spice powder in a liquid like oil, vinegar, or alcohol for an extended period (usually 30 minutes to several hours) to extract its flavor. You can then strain the mixture to remove the spice solids, leaving behind a flavorful liquid base.

* Mixing with a thickener: You can combine powdered spices with a thickening agent like cornstarch, flour, or even a thick yogurt to create a paste or sauce. This is a good way to create a flavorful base for soups, stews, or sauces.

* Using a commercially prepared liquid base: Many brands offer liquid bases with pre-mixed spices and herbs. These are often available for specific cuisines like Asian, Mexican, or Italian. You can then adjust the flavor profile by adding your own desired powdered spices.

Here's an example of how to make an infused oil base:

1. Choose your oil and spice: A neutral oil like vegetable oil is a good base, but you can also use olive oil, sesame oil, or other flavored oils. Consider the type of dish you're making when choosing your spice.

2. Heat gently: Place the oil and spice in a saucepan over low heat. Do not let the oil boil or the spice will burn.

3. Simmer: Simmer the mixture for at least 30 minutes, or longer for stronger flavor. Stir occasionally.

4. Strain: Strain the oil through a cheesecloth or fine-mesh sieve to remove the spice solids.

5. Cool and store: Allow the oil to cool before transferring to an airtight container. Store in a cool, dark place.

Remember, there's no one-size-fits-all method. The best approach will depend on the specific spice, the desired flavor, and the recipe you're making.