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We all recall the aromas of these spices filling the house as your mother or grandma roasted them to produce their homemade spice blend. When different spices are combined, the distinctive fragrances they release each have their own particular flavour. Indians have used spice mixtures as one of their most prized substances from the dawn of time. In its curries, gravies, meat dishes, and any sides, India is renowned for using its spices to the fullest. Each household will have its own unique method for creating a spice blend and keeping it in a large container for daily usage.
Every region of India uses a different type of whole spice, and each region uses a different combination of spices to produce its own flavour. Every cuisine in India uses a specific freshly ground spice powder in their cooking because of the country's diverse cultural. These spice blends give the food a special touch and enhance the flavour. The spice has many health advantages in addition to adding flavour.
There are hundreds of different spice blends that we can find as we go from North to South, and we have recorded some of those that we have tried in our kitchen. Try out a handful of these mixes, stock up on them in your pantries, and use them in your regular cooking.
Punjabi Garam Masala Powder
The name "Garma" literally translates to "Hot" in Hindi and refers to the most popular spice blend in all of north India. The base of the masala is added by the well-roasted pepper corns, fennel seeds, cumin seeds, and coriander seeds. There are several ways to prepare garam masala, and adding dry ginger powder elevates the masala flavour.
Malvani Masala Powder
The most widely used spice powder comes primarily from the west coast-located Malvan area of Maharashtra. Malvani food has been inspired by the Konkani and Goan cuisines due to its location on the seashore. This spice blend is used similarly to garam masala spice powder with a few additions of poppy seeds, star anise, and stone flowers.
Sambar Masala Powder
Sambar powder is similar to garam masala in that it is a staple in all south Indian households. In the south, sambar is frequently produced, and the freshly ground sambar mix enhances the flavour of the curry. The dry red chilies, coriander seeds, and fenugreek are properly combined with the roasted dals. These powders can be added to a variety of foods, including palya, sadam, and curries.
Panch Phoron Masala
A unique spice blend from Bengali cuisine that incorporates 5 unusual whole spices commonly used in India. For instance, cumin, mustard, nigella, fennel, and mustard seeds combined with fenugreek and nigella seeds. It can be used to simply combine veggies into a dry sabzi or to add flavour to curries.
Achari Masala
One of the oldest cooking techniques being employed in India is pickling, which uses flavours that are fairly potent and powerful. Fenugreek seeds, fennel seeds, cumin seeds, mustard seeds, coriander seeds, onion seeds, and dried red chillies are just a few of the spices that make up the ideal blend of Achari Masala powder.
Koli Masala Powder
One spice blend has an odd number of 18 spices that are roasted and combined to create a spice blend with a strong and harsh flavour. The fishermen's colony known as the Koli is located along India's western coast. This spice blend is created to provide flavour and body to their daily diet of scant fish or even to their veggie curries.
Dhansak Masala Powder
A distinctive spice powder mixture well-known in Parsi cuisine. It is a mixture of Indian spices that are grown naturally. The flavorful Indian spices are directly ground in a blender to preserve their fresh aroma, and the ground spice can be utilised in a variety of traditional Parsi cuisines.
Bafat Masala Powder
A very well-known spice blend in Mangalorean cooking among the catholic community. The Catholics use a lot of this real spice mix powder to make the most well-known dish, called the "Dukramas," which is a pork dish. It is made from a blend of six different spices.
Goda Masala Powder
The term "Goda," which is a pun on the Marathi word "Goad," which means sweet, relates to the masala's sweet and delicate flavour. The masala can be added to many different types of curries, dry sabzi, dals, etc. The stone flower, also known as "Dagad fool," is one of the primary elements that distinguishes its flavour from other ingredients. It is crucial because it produces a distinctive flavour.
Muri Masala Powder
The popular street meal Jhaal Muri, which includes some puffed rice, traditionally uses muri masala. It comprises rock salt, dry mango powder white pepper and red chilli powder which makes it fiery and sour. It is much hotter than a Chat Masala but otherwise identical. Sprinkle some on top to give the standard bhel, pakoras, and papads a distinct flavour, or use it to make other dishes like Bengali aloo kachori.
