Masala Powderis Masala Powder is the Hindi word for spice. It could also be used to describe an assortment of spices that may be dry or a mixture of fresh and dry components (masala sauce or masala paste) that are used to flavor an item.
Indian spices are the key ingredient in authentic Indian dishes. The essential spices commonly used are stored in my masala daabba or Indian spice cabinet, I also have some Indian spice mixes in my pantry.
Indian food is extremely diverse and varied, despite it being combined into a collection of “curries.” Dependent on your preferences and cooking style, some or all of these Indian spice mixes will be helpful to keep in your pantry.
How Masalas are used in Indian Cooking
Some common ways spices are utilized include:
- Whole spices often used in tadka/temperingGround spices added directly to the dish to layer flavor Masala paste/sauce: Ground spices sauteed with onions, garlic etc. to infuse the oil with flavor
Individual Masalas Or Spices
This introduction to Indian spices features a list of Indian spices as well as photos with brief descriptions. It’s designed to provide a brief overview of the variety of spices used in Indian dishes.
Contrary, to common misconceptions spices are primarily used to impart flavor to dishes and are not required to make them hot. Each Indian spice gives a special flavor and more than one can be used to give food a distinct blend of delicious tastes.
The most common spices are cumin seeds(also known as mango powder as well as star anise and black pepper. The extensive Indian spice catalog provides photos, descriptions and suggestions for substitutes.
Indian Spice Blends
Dry Spice Blends
I have a list of most well-known Indian spice blends, but I’d suggest that the most commonly used one in Indian cuisine is garam masala powder. Garam masala is literally hot spices (garam is hot, and masala is a term that means spice.).
This Indian mixture of spices is prepared using whole spices that are roasted, letting them cool and then pulverizing them to a powder using the aid of a grinder. The spice mixture is used in dishes, in addition to OTHER spices to make various dishes. The layers of spices are the key ingredient that makes delicious authentic Indian cuisine taste amazing.
The masala blend is made of a combination of spices that vary in different regions and families’ preferences. Our family makes their home-made garam masala that my grandmother would make!
It is a well-known spice blend. This mix is added to milk, water and tea leaves (black tea) to create the most cozy cup of masala chai or masala tea!
Five main ingredients are used commonly to make this blend. This includes cloves, cardamom black peppercorns, and ginger. In Indian homes, you’ll sometimes see other spices added in such as fennel or nutmeg.
Other blends of spices include masala chaat,
Whole Spice Blends Whole Spice Mixes
- Panch phoron
Masala Paste Or Sauce
- Bhuna masala
A mixture of ground spices such as tomatoes or tomato puree and onions are cooked in oil to form a paste. The form of the paste is used as a base ingredient in numerous dishes, such as the chana masala and dals and many other food items.
Tikka masala sauce, and Makhani sauces are two other examples of this.
Making At Home
Making your own spice blends that are freshly ground levels up the taste of your dishes.
- It’s an important element in home cooking and you can customize them to your individual preference and preferences for the proportions of spices. Ready made ground spices are sitting on the shelf for some time and start to lose their flavor.
- If you make this at home, you can ensure that there are any fillers that are not added, or other additives
It is more economical. - It’s not difficult to make It is easy to do – typically the mix of ground spices is made from common ingredient (if your cooking Indian food frequently at home)
Storing
These blends can be stored inside an airtight container. They will keep fresh for up to a month. Making small batches can give great flavor.
According to Bon Appetit “You shouldn’t keep ground spices for more than three months and whole spices for more than eight to ten.”
Although, I’m definitely in the wrong of not following that timeline strictly, I do regularly grind Indian spices and Indian spice blends in batches a few times per year.
