By Deepali Verma
As we go from the North to the South, we can find countless different spice blends. We have listed a few of those that we have tried in our kitchen. Test out a few of these mixtures, keep plenty of them in your cupboards, and include them into your everyday cooking.
Pepper corns, fennel seeds, cumin seeds, and coriander seeds that have been properly roasted are added to prepare the masala's base.
The Malvan region of Maharashtra, commonly uses this spice powder. With a few additions of poppy seeds, star anise, and stone flowers, this spice mixture is utilised similarly to garam masala spice powder.
Like garam masala, sambar powder is a common ingredient in south Indian families. The freshly ground sambar mix, which is usually made in the south, accentuates the flavour of the curry.
5 uncommon whole spices that are frequently used in India are combined in a distinctive spice blend from Bengali cuisine. Just mixing vegetables into a dry sabzi or flavouring curries are two examples of how to use it.
A popular spice mixture used in Mangalorean cuisine and popular among catholics. The most well-known dish, named "Dukramas," is cooked using a lot of this mixture of six different spices.