SPICES play a crucial role in Indian cuisine, with the country being renowned for its distinctive and varied spice mixtures. These mixtures not only enhance the taste of dishes but also offer numerous health benefits. In this article, we will delve into some of the most exceptional Desi spice mixtures frequently used in Indian cooking.
1. Garam Masala
A popular Indian spice mixture, Garam Masala consists of cinnamon, cardamom, cloves, cumin, coriander, and black pepper. This blend imparts warmth and flavour to dishes like curries, soups, and stews.
2. Chaat Masala
A zesty and piquant blend, Chaat Masala is a staple in Indian street food. Comprising cumin, coriander, dried mango powder, black salt, and red chilli powder, this mixture adds a tangy and spicy kick to dishes like chaat, salads, and fruits.
3. Panch Phoron
A Bengali cuisine favourite, Panch Phoron is a combination of five whole spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. This blend imparts flavour and aroma to dishes like fish curry, vegetables, and lentils.
4. Rasam Powder
A South Indian spice blend, Rasam Powder contains coriander seeds, cumin seeds, black pepper, red chilli powder, and turmeric. This mixture is used to prepare rasam, a tangy and spicy soup typically served with rice.
5. Sambhar Powder
Another South Indian blend, Sambhar Powder consists of coriander seeds, cumin seeds, black pepper, red chilli powder, turmeric, and fenugreek seeds. This mixture is used to create sambhar, a lentil-based vegetable stew often served with rice.
6. Biryani Masala
Biryani Masala is a spice blend used in the popular Indian rice dish, biryani. It includes cinnamon, cardamom, cloves, cumin, coriander, black pepper, and bay leaves, adding flavour and aroma to biryani dishes made with meat or vegetables.
7. Dhansak Masala
A Parsi cuisine staple, Dhansak Masala is a blend of coriander, cumin, turmeric, ginger, garlic, and red chilli powder. This mixture is used to prepare dhansak, a lentil-based vegetable stew typically made with meat or chicken.
8. Tandoori Masala
A North Indian blend, Tandoori Masala is made up of cumin, coriander, paprika, ginger, garlic, and garam masala. This mixture is used to marinate meats like chicken or lamb before cooking in a tandoor oven, giving the meat a smoky and spicy flavour.
9. Goda Masala
A Maharashtrian cuisine blend, Goda Masala consists of coriander seeds, cumin seeds, cinnamon, cloves, bay leaves, and sesame seeds. This mixture adds flavour and aroma to dishes like dal, vegetables, and rice.
10. Curry Powder
A Western adaptation of Indian spices, Curry Powder is a blend of coriander, cumin, turmeric, ginger, and chilli powder. This mixture adds flavour and colour to dishes like chicken curry, vegetable curry, and lentil curry.
11. Vindaloo Masala
Vindaloo Masala is a spice blend that is commonly used in Goan cuisine. It is made up of cumin, coriander, mustard seeds, fenugreek seeds, cinnamon, cloves, and red chilli powder. This spice blend is used to make vindaloo, a spicy meat dish that is typically made with pork or chicken.
12. Pav Bhaji Masala
Pav Bhaji Masala is a spice blend that is commonly used in Mumbai street food. It is made up of coriander, cumin, fennel seeds, cinnamon, cloves, and red chilli powder. This spice blend is used to make pav bhaji, a popular vegetarian dish made with mashed vegetables and served with buttered bread rolls.
13. Panchmel Dal Masala
Panchmel Dal Masala is a spice blend that is commonly used in Rajasthani cuisine. It is up of cumin, coriander, fennel seeds, mustard seeds, and fenugreek seeds. This spice blend is used to make panchmel dal, a traditional dish made with five different types of lentils.
14. Kashmiri Garam Masala
Kashmiri Garam Masala is a spice blend that is commonly used in Kashmiri cuisine. It is made up of fennel seeds, cumin, coriander, cinnamon, cardamom, and cloves. This spice blend is used to add flavour and aroma to dishes such as rogan josh, a spicy lamb dish.
15. Chettinad Masala
Chettinad Masala is a spice blend that is commonly used in Chettinad cuisine, which is a cuisine from the Chettinad region of Tamil Nadu. It is made up of fennel seeds, cumin, coriander, black pepper, cinnamon, cloves, and star anise. This spice blend is used to add flavour and heat to dishes such as Chettinad chicken and fish fry.
These are just a few of the many spice blends used in Indian kitchens for several centuries that continue to make nostalgic olfactory tingling delicacies. Incorporating these unique desi spice blends into your cooking can add depth and complexity to your dishes. Experiment with different blends and find the ones that work best for you.