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Masalas are an integral part of Indian cuisine, used to add flavour, aroma, and colour to dishes. They are a blend of ground spices that are toasted and ground to create a fine powder and are used in different combinations and proportions to create unique flavours in every dish. Masalas are a combination of different spices and herbs ground together into a powder, commonly used in Indian, Pakistani, and Bangladeshi cuisine.
The spices used in masalas vary depending on the type being made, but common ones include cumin, coriander, turmeric, ginger, cinnamon, cardamom, nutmeg, mace, bay leaves, star anise, black pepper, fennel, and cloves. The use of spices in Indian cooking has a long history, dating back to ancient times when they were used for both flavour and medicinal purposes. Masalas are not just for taste but also for their health benefits. They are used in different combinations and proportions to create a unique flavour and aroma in every dish.
The process of making masalas involves toasting the spices to bring out their natural oils and flavours, and then grinding them into a fine powder. Masalas are often used as a base for curries, marinades, and rice-based dishes like biryanis. They add a distinctive flavour and aroma to Indian cuisine, which is why different regions of India have their own unique masala blends that reflect the local cuisine and cultural preferences.
Benefits Of Masalas
Boosts Digestion
Many spices commonly used in Indian cuisine have been shown to have digestive benefits, like cinnamon, cardamom, etc. They can help alleviate indigestion, bloating, and other digestive issues.
Anti-Inflammatory Properties
Many spices used in masalas, such as turmeric, cinnamon, and cloves, have anti-inflammatory properties that can help reduce inflammation in the body.
Antioxidants
Spices are a rich source of antioxidants, which can help protect the body against damage from free radicals that can otherwise contribute to chronic diseases and ageing.
Blood Sugar Control
Some spices, such as cinnamon and fenugreek, have been shown to have blood sugar-lowering properties, making them potentially beneficial for people with diabetes.
Now that you know what exactly a masala is and its benefits, here are some essential masalas of Indian cuisine:
Garam Masala
Garam masala is a warm and aromatic spice blend that's commonly used in Indian cuisine. The name "garam masala" translates to "warm spice blend" in Hindi, and it's made up of a combination of ground spices like cinnamon, cardamom, cloves, cumin, and coriander. The exact blend of spices used in garam masala can vary depending on the region of India and the cook making it. Some recipes may also include nutmeg, mace, black pepper, or fennel seeds for added flavour. The spices are toasted and ground together to create a fine powder that's a staple in many Indian dishes. It adds depth and complexity to curries, soups, stews, and rice dishes.
The warm and spicy flavour of garam masala is thanks to the cinnamon and cardamom, which also provide floral notes. Cumin and coriander bring earthy and slightly bitter notes, while cloves add a hint of sharpness. While there are many packaged garam masalas available in stores, it's suggested that you make your own blend. That way, you have complete control over the quality and freshness of the ingredients, and you can adjust the ratios of the spices to your liking. Store-bought garam masala may contain preservatives or be made with lower-quality ingredients, but making it at home lets you customise the flavour to suit the particular dish you're making.
Rasam Powder
Rasam powder is a spice blend commonly used in South Indian cuisine, particularly in the preparation of rasam, a tangy and spicy soup-like dish. It typically contains a variety of spices and herbs, such as coriander, cumin, black pepper, red chilli, turmeric, asafoetida, and curry leaves. The exact combination of spices can vary based on regional and personal preferences. In addition to its use in rasam, rasam powder can also be used as a seasoning for other South Indian dishes or as a dry rub for grilled fish, meats, and vegetables.
Tandoori Masala
Tandoori masala is a spice blend that is commonly used in Indian cuisine, especially in tandoori dishes. It is typically made by combining a variety of spices, including cumin, coriander, turmeric, paprika, ginger, garlic, and garam masala. The combination of these spices gives tandoori masala its unique flavour profile, which is earthy, slightly smoky, and mildly spicy. The spice blend is often used to marinate meats, such as chicken or lamb, before grilling or baking them in a tandoor oven, which gives the dishes their signature charred and smoky flavour. Tandoori masala can also be used as a seasoning for vegetables, tofu, or paneer to add depth and complexity to the dish. Overall, tandoori masala is a versatile and flavourful spice blend that adds a delicious twist to any dish it is used in.
Chaat Masala
It's a spicy and tangy spice blend that's commonly used in Indian street food and snacks. The word "chaat" actually means "lick" or "taste" in Hindi, and chaat masala is meant to add a burst of flavour to savoury snacks like kebabs, samosas, and pakoras. The exact combination of spices used in chaat masala can vary depending on the region. However, it usually includes cumin, coriander, dried mango powder (amchur), black salt (kala namak), and sometimes chilli powder or cayenne pepper. This blend gives chaat masala a bold and complex flavour with a mix of sweet, sour, salty, and spicy notes. Chaat masala is typically sprinkled on top of snacks like chaat or fruit salad, or it can be used as a seasoning for grilled or roasted vegetables. It can even be used as a marinade for meat or tofu. However, since it's quite potent, you only need to use a little bit to add a burst of flavour.
Tikka Masala
In Indian cuisine, the tikka masala spice blend is commonly used to make the tikka masala dish. It's a combination of various spices, including cumin, coriander, paprika, turmeric, ginger, garlic, and chilli powder. These spices are carefully blended together to create a flavourful and aromatic blend that is unique to tikka masala.
Cumin and coriander are the key spices that provide a warm and earthy flavour, while paprika and chilli powder add heat to the blend. Turmeric provides a distinct yellow colour and a slightly bitter flavour. Ginger and garlic also play an important role in the spice blend, providing a pungent and slightly sweet flavour that balances out the other spices.
Ponch Phoran
In Bengali cuisine, there's a popular spice blend called panch phoran, which means "five spices" in Hindi. It's a mixture of equal parts of five different whole spices: fenugreek seeds, cumin seeds, fennel seeds, mustard seeds, and nigella seeds. Unlike other spice blends, panch phoran is used whole, not ground up into a powder. When heated in oil or ghee, the spices release their flavours and aromas, creating a warm and earthy base for the dish. Each spice adds its own unique flavour to the mix, with fenugreek seeds having a slightly bitter and sweet taste, cumin seeds being warm and slightly nutty, fennel seeds tasting like liquorice, mustard seeds adding pungency and bitterness, and nigella seeds being slightly bitter with a hint of sweetness. Bengalis use panch phoran in many dishes, including lentil soup, vegetable dishes, and meat dishes. The blend is added to hot oil or ghee at the beginning of cooking to infuse the dish with its flavours.
Sambhar Masala
Sambhar masala is a spice blend that is very commonly used to make a popular dish called sambhar. This blend consists of a variety of aromatic spices that together create a unique and distinct flavour. Coriander seeds, cumin seeds, fenugreek seeds, dried red chilli peppers, mustard seeds, turmeric powder, and curry leaves are some of the spices used in sambhar masala. After being roasted, these spices are then ground into a fine powder.
The taste of Sambhar masala is known for being tangy and spicy with a hint of sweetness. The blend is not only used in sambhar, but it is also a key ingredient in other South Indian dishes like kootu and vatha kuzhambu. It's believed that this masala also has several health benefits due to the anti-inflammatory and antioxidant properties of the spices used in it.
Biryani Masala
Biryani masala is a blend of spices used in making biryani, a popular Indian dish that consists of aromatic rice cooked with meat, vegetables, or seafood. Biryani masala
a combination of several spices such as cumin, coriander, cardamom, cinnamon, cloves, bay leaves, black pepper, and nutmeg. This blend adds depth of flavour to the biryani and is a staple spice blend used in many Indian households.
Chole Bhature Masala
This masala is used to prepare the popular North Indian dish called chole bhature. This spice blend typically includes coriander, cumin, cinnamon, cardamom, cloves, bay leaves, and other aromatic spices. The masala is used to prepare the chickpea curry (chole) that is served with deep-fried bread (bhature) and is easily available in grocery stores.
Pav Bhaji Masala
Pav bhaji is a popular street food dish in India, especially in the state of Maharashtra. It is a combination of a spicy vegetable curry called bhaji and a soft, buttered bread called pav. Pav bhaji masala is the blend of various spices used to make this dish. It includes a mix of coriander, cumin, fennel, cinnamon, cloves, black pepper, cardamom, dry ginger, and red chilli powder. The spices are roasted and ground to create a flavorful powder that is added to the vegetable curry (bhaji) to give it a unique taste.
