The Masalas of India

The Masalas of India Traditional Indian cuisine is popular for its use of various spices, both whole or khada masala and ground spices, around the world. The different regions of India use their own version of spices, which gives the dishes their distinct flavour and aroma.

Of all the spices used in Indian dishes, garam masala is the most important. It is a mixture of various spices, which is used to enhance the flavour of curries and stews.

There are two versions of this famed coarse ground spice- the north Indian style and eastern India style.

The spices that are used to prepare garam masala include peppercorns, cloves, turmeric, cinnamon, brown cardamom, fenugreek, red chillies, and cumin seeds.

Knowing The SpicesCloves- Also called nail, cloves are aromatic buds that are used whole or ground but in less quantity due to their extremely strong flavour.

Cinnamon- It is used both as branch and ground. Cinnamon powder is majorly used in desserts, cakes, and sweets. It can be used whole for garnish and seasoning.

Turmeric- It is a yellow powder that is used as colouring agent in curries and rice.

Cardamom- It is an aromatic spice. Used for the preparation of curries, rice dishes, desserts, cakes, and cookies. It is also put into tea for its aroma.

Cumin- A classic spice that makes an essential ingredient in spice mixtures that include curry powder, tandoori masala, and hanout.

Peppercorns- used as condiment in various stews and savoury dishes Fenugreek- It is an aromatic spice of which both leaves and seeds are used. In Thailand, the leaves are used in salads, while the Yemeni dish Saltah has it as seasoning.

Preparation of North Indian StyleTo Prepare 50gms. Of this masala, you need 20gms. of peppercorns 10gms. of cloves 20gms. of cinnamon

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15gms. of brown cardamom 10gms. of cumin seeds All you have to do is roast them lightly on a griddle and then grind the powder. You can use it in preparation of various dishes such as panner masala, bhindi masala, biryani, and mixed vegetable.

Roast them as the former and grind them to a powder and sieve. You can use it to cook mansam chops, aloor dum, chola dal etc.

The south Indian cuisine is a bit different from the north and eastern Indian dishes in terms of favour and aroma. Of the many spices used in south India, the most important is the sambar masala. The different regions of south India have their own version of sambar powder and all of them taste a bit different from one another.

Preparation of Sambar PowderTo prepare 75gms. Of this masala or powder, you need 25gms. of whole dry red chillies 25gms. of coriander seeds 10gms. of Bengal gram 1teaspoon of fenugreek seeds 2.5cm. pieces of turmeric 1teaspoon of peppercorns Lightly roast all ingredients on a griddle and grind to a powder. Sieve the powder and it is ready.

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