How To Use Popular Indian Spices

When it comes to using Indian spices, less is certainly not more. Indians are often generous with their spices, making use of them according to their own tastes and preferences. This has given Indians the reputation of making really delicious food which is unfortunately hard on the stomach.

However, the reason Indians can eat these spices well is that they are sourced from trustworthy sources. Quality, hygienic spices will rarely make you fall ill or be hard on digestion for you. Hence, before learning how to use these Indian spices, you should make sure that you buy the best quality spices.

Quite often, Indian recipes will need a certain mixture of spices in a specific proportion. There are several examples of this - khada masala, chole masala, pav bhaji masala, etc. These spices are often meant to be used in a certain proportion and quantity. It is also important to ensure that they have the right combination of spices. Any less or more quantity of the ingredient spice will have an impact on the way the dish ends up tasting when it’s finally ready.

Khada masala is a type of coarsely ground spice that is used in both vegetarian and non-vegetarian food. Whether it is chicken masala or paneer masala curries, khada masala is what completes these dishes. The primary reason why it tastes so good is that it is coarsely ground, so when it is added to food while cooking it, it releases the flavours more strongly than what it would have otherwise.

You can make a simple stir fry and add some of this masala to make it more delicious. Serve it with a couple of rotis or a side of steamed rice. It is the perfect last ingredient for the gravy of a curry, making it absolutely lip-smacking and yummy.

I often make extra gravy and use it over the next couple of days to add a bit of variety to my meals.

Normally, Indian women make their own khada spices at home. It is a long ardous process, but totally worth all the hard work when you finally get the pure, delicious flavour. However, in the modern age and time, it has become really difficult for women to take out the time to make and grind these spices at home. Hence they rely on the ones available in the market.

Another spice that is originally Indian but has been widely adapted by other cuisines in cinnamon powder. Whether it is Pear Walnut Salad With Maple Cinnamon Dressing, Roasted Cinnamon Lemon Chicken, Bolognese Sauce With Cloves and Cinnamon or Spicy Broccoli Soup, there are a lot of dishes that are just incomplete without this refreshing spice. Much like a sneaky detective, it finds its way in both sweet and savoury, vegetarian and non-vegetarian dishes. It makes every dish incomplete without its taste which just cannot be described in words.

For best effects, one should keep some fresh cinnamon pods on hand, and quickly grind them in order to have fresh powder on hand.