Indian Masalas

The dry masalas (powdered spice mixes or curry powders) are used to
flavor lentils, vegetables, seafood, and meat. The ingredients are
roasted over low heat until they release a faint aroma. A fine powder is
made and they are stored in an airtight container.
Some of the popular spice mixes used in Indian cuisines are given here
−
Biryani Masala
It is used for savory spiced colorful and flavorful rice.
Black
Fennel Seeds 50 gm 10 gm
Cardamoms

White Poppy
40 gm Star Anise 10 gm
Seeds

Cumin Seeds 30 gm Caraway Seeds 10 gm

Cinnamon
30 gm Bay Leaves 10 gm
Powder

Whole Cloves 20 gm Mace 10 gm

Green Powder of 2/4

20 gm Nutmeg
Cardamoms piece

Chhole Masala
It is used for chick pea curry.
Coriander Seeds 2 tbsp Cloves 4-5

Cinnamon 1” piece Cumin Seeds 2 tbsp

Black Cardamom 3-4 pods Anardana (optional) 1 tbsp

 Whole Dry Chilies
Bay Leaf 1 1 or 2
(optional)

Black Peppercorns 1 tbsp

Coastal Fish Masala

It is used for fish curry and fish fry.
Dry Coconut Grated 3 tbsp White Pepper Corns ¼ cup

Green Cardamom
Sesame Seeds 1 tbsp ½ cup
Pods

Mustard Seeds 2 tblsp Cumin Seeds ¾ cup

Saffron Strands ¼ tbsp Nutmeg Powder ¼ cup

Black Pepper Corns ¼ cup

Garam Masala
It is a usual spice mix used in stews.
Black
Coriander seeds 4 tbsp 3-4 large pods
Cardamom

Cumin seeds 1 tbsp Cloves 2-3 pieces

Black
1 tbsp Cinnamon 2 × 1” pieces
Peppercorns

Black Cumin
1 ½ tbsp Bay Leaves 2 Crushed
seeds

Dry Ginger 1 ½ tbsp

Powder

Kala (Goda) Masala

It is used to flavor lentils and Masala Rice.
Coriander Seeds 500 gm Mace Flower 50 gm

Dry Red Chilies 250 gm Cinnamon Bark 50 gm

Dry Coconut
250 gm White Poppy Seeds 50 gm
shredded

Dry Turmeric Roots 50 gm Caraway Seeds 50 gm

Asafoetida Chunks 50 gm Sesame Seeds 50 gm

Cloves 50 gm Sesame Seeds 50 gm

Black Pepper Corns 50 gm Bay Leaves 50 gm

Flower Stone 50 gm Green Cardamom 25 gm

Whole Nutmegs 5 pieces Black Cardamom 25 gm

Meat Masala
It is used to flavor chicken and lamb dishes.
Cumin Seeds 20 gm Ginger Powder 5 gm

Coriander Seeds 8 gm Garlic Powder 5 gm

Cloves 5 gm Red Chili Powder 5 gm

Cinnamon 2” Stick Turmeric Powder 5 gm

Orange food
1 gm Mace Powder 5 gm
coloring

Salt 5 gm

Pao-Bhaji Masala
It is used in a tangy stew paired with pao (bun-shaped bread).
Black
Red Chili 50 gm 4-5 pieces
Cardamom

Dry Mango
Coriander Seeds 50 gm 25 gm
Powder

Cumin Seeds 25 gm Fennel Seeds 10 gm

Turmeric
Black Pepper 25 gm 1 tbsp
Powder

Cinnamon 25 gm Star Anise 2 pieces

Clove 25 gm

Rajma Masala
It is used to spice kidney beans curry.
Cloves 4 pieces Black Peppercorns 4 pieces

Cardamom 2 pieces Cumin Seeds 1 tbsp

Cinnamon Stick 1” stick Cumin Powder 1 tbsp

Bay leaf 1 piece Ginger Garlic Paste 1 tbsp

Garam Masala
Coriander Powder 1 ½ tbsp ½ tbsp
Powder

Red Chili Powder 1 tbsp Dry Mango Powder ½ tbsp

Sambar Masala
It is used to flavor a curry named Sambar; prepared with cooked pigeon
peas, drumsticks, tomatoes, pumpkin pieces, and cubes of other
vegetables. Sambar is paired with Idli, Urad Wada, Uthappam, or
various types of Dosai.
Chana Daal ¼ cup Black Peppercorns ¼ cup

Urad Daal (black Dry Red Broken

¼ cup ¼ cup
gram) Chili

Coriander Seeds ½ cup Dry Grated Coconut ¼ cup

Cumin Seeds ¼ cup Mustard Seeds ¼ cup

Fenugreek Seeds ¼ cup Turmeric Powder 2 tbsp

Dried Curry Leaves 20 pieces Asafetida Powder 2 tbsp

Tea Masala
It is used to prepare flavored tea.
Black Cardamom 1 pod Black Peppercorns ¼ tbsp

From 25 Dry, Ground Ginger

Cardamom Seeds 1 tbsp
pods Powder
 Ground Cinnamon
Cloves 4 pieces 1 tbsp
Powder

Carom Seeds
Fennel seeds ½ tbsp ¼ tbsp
(optional)

There is a very large variety of spice mixes for side dishes such as curd
based salad named Raita, appetizers such as Jal-Jeera and Chhach,
sweet-flavored milk named Thandai, and Indian street food
named Chaat.
There are also some other spices such as pickle masala, a combination
of five spices named panch-poran used in eastern states of India. The
list goes on according to the taste preferences and diversity in cultures.

Dry and Wet Masalas

Dry Masala:
Dry masalas are those which are in their dry form and no additional
liquid component is added to them. These masalas may be whole or
broiled and powdered. They might also include those ingredients which
are specifically dried. Some ingredients might also be specifically dried
in order to be blended with other dry spices. For example, mint is dried
and powdered to be used as an ingredient in kebab masala.
Let us discuss some of these dry masalas below:
1. Aamchoori Masala:
Ingredients:
Aamchoor, aniseed, cumin, ginger powder, coriander, red chili, salt,
ajowan.
This is the regional masala of Punjab. It adds a tangy flavor to the dish
as it uses amchoor, which is the power of raw mangoes. We shall
discuss more aamchoor in chapter 26. It is a souring agent and is used
to add piquancy to the masala. Aamchoori masala is mostly used in
stuffing okra, baby brinjal, or bitter gourd to create dishes. The names of
these dishes are suffixed or prefixed with the name of the masalas, for
example, aamchoori bhindi, etc.
2. Potli Masala:
Ingredients:
Cubeb pepper, clove, stone pepper, allspice, cinnamon, mace, green
cardamom, the root of betel.
This can be classified as Indian sachet d’epices. In Hindi, it literally
means a pouch of spices. It is a bouquet of spices tied up in a muslin
bag and left in a curry or liquid to let the flavors infuse. There can be
many variations of this masala. This masala is added for easy removal of
the spices after they have infused with the liquid. It has various uses in
Indian cooking. It is used to flavor curries and also to flavor the water or
stock for biryani.
3. Khada Masala:
Ingredients:
Cinnamon, cloves, green cardamom, black cardamom, cumin.
Khada means whole spices. There can be various types of whole spices
that are tempered into the hot oil, to allow the flavors to infuse with the
oil. The purpose of this could also be to remove the unwanted flavours
from the fat such as from ghee.
In Lucknow it is a ritual to add some khada masala to desi ghee to
remove the unwanted flavor—this procedure is known as ghee durust
dena. If the same spices are tied up in a bag they will be called potli
masala. The main purpose of the khada masala is to flavour the oil. The
spices contain volatile oils that help release their flavour better in warm
oil. The spices can be slightly crushed before adding to hot oil or fat.
4. Garam Masala:
Ingredients:
Cumin, black cardamom, black peppercorns, coriander seeds, cloves,
cinnamon mace, bay leaf, green cardamom.
Garam masala is a blend of aromatic spices, which is used to give
flavour to the dish. This masala is usually sprinkled on top of the dish
before being served, to retain all the aromas. There could be a slight
variation in the ingredients used in different parts of the country.
The individual spices are broiled separately, as they all have different
degrees of cooking. They are broiled over low heat until a pleasing
aroma comes out. In hotels the spices are arranged in a tray and kept
under the ‘hot lamp’ or ‘pick up counter’.
The heating is done to expel the moisture from the spices and to bring
out the flavour. Awadhi garam masala may include some more aromatic
spices such as rose petals and star anise in addition to the ones
mentioned above.
5. Chaat Masala:
Ingredients:
Cumin, peppercorns, black salt, dry mint leaves, kasoori methi, green
cardamom, cloves, cinnamon, asafoetida, tartaric acid, mace, dried
mango powder.
As the name suggests this masala is used with the Indian street food
called chaat. Chaats are mostly associated with sour, piquant, and spicy
titbits that are eaten as snacks. The piquancy in chaats is created by
adding chaat masala.
Chaat masala is rarely made in hotels or homes, as it is readily available
in the market as a condiment. Chaat masala can be added to various
other spices to create more masala blends such as kebab masala, etc.
The masala is cooked by broiling the spices individually and grinding
them to a smooth fine powder. Some masalas are sifted through muslin
cloth to get the smooth powdery texture.
6. Chana Masala:
Ingredients:
Coriander, cumin, red chillies, ginger powder, dried mango power,
cinnamon, black pepper, black cardamom, garlic, cubeb pepper,
nutmeg, clove, mace, dried pomegranate seeds.
This is a regional masala from Punjab. Many people make it at home,
but mostly it is available in the market as a condiment. This masala is
used as a flavouring agent in chickpea curry from Punjab. This masala
gives the required amount of spice and piquancy to the dish. Chana
masala is also used to flavour the dark pindi chole—a famous dish from
Rawalpindi in Pakistan.
7. Pudina Masala:
Ingredients:
Dried mint, chilli powder, dried pomegranate seeds, chaat masala,
garam masala, black salt.
This masala is a blend of dried mint powder with other spices. It is
predominantly flavoured with dried mint powder. It is used for making
Indian flat bread called pudina paratha. This masala is also used with
kebab masala for kebabs or as sprinkling for various chaats.
8. Kebab Masala:
Ingredients:
Chaat masala, chilli powder, black salt, garam masala.
There can be varieties of masalas made for kebabs. Usually kebabs are
sprinkled with chaat masala, but one can create unique kebab masalas.
Toast the kasoori methi and crush to a powder. Mix all the ingredients
and keep it in a container. Though this can be made in bulk in the hotel,
it is advisable to make it once a week. You can be creative and combine
spices with chaat masala as a base and create different types of kebab
masalas.
9. Amritsari Machli Masala:
Ingredients:
Cumin, coriander, mint powder, ajowan, asafoetida, aamchoor, ginger
powder, chilli powder.
This is again one of the regional masalas from Punjab and is typically
used in the preparation of Amritsari machli. The spices are individually
broiled and crushed to a powder. The fish is marinated in this spice
blend and then batter-fried. This spice is also added to the batter that is
made of besan.
10. Paanch Phoran Masala:
Ingredients:
Anise, mustard, cumin, fenugreek, nigella, radhuni.
This is a regional spice from Bengal and is used in tempering of
vegetables, lentils, and fish. As the name suggests, this is a blend of five
spices. Radhuni is optional, but most of the classical recipes include it as
a part of paanch phoran. This spice adds a peculiar taste to the Bengali
dishes and is a mixture of whole unroasted spices. It is always tempered
in hot oil.
11. Achari Masala:
Ingredients:
Anise, mustard, cumin, fenugreek, nigella seeds.
It is also known as an Indian pickling spice. This masala blend is used in
flavoring pickles and hence the name. This is a combination of the
above-mentioned spices and is used in pickles. It is also tempered in hot
mustard oil to create Achari gravy. These spices are used whole and
rarely crushed, as they will give a bitter flavor.
12. Bhatti Da Masala:
Ingredients:
Ajowan, green cardamom, black cardamom, clove, bay leaves, cumin,
coriander, mace, nutmeg, black pepper, ginger powder, kasoori methi.
This is another regional spice from Punjab. This masala is made by
broiling the spices individually and grinding them into a fine powder. In
this masala, the spices are broiled until they attain a darker color. This
masala is used in kebabs grilled over an open charcoal grill or sigri Sigri
is also known as Bhatti in Punjab and thus the name of the spice blend.
13. Dum Ka Masala:
Ingredients:
Anise, ginger powder, green cardamom, black cardamom.
It is a blend of aromatic spices and is suitable for dum cooking, where
the dish is cooked covered with a heat applied from both top and below.
The slow heat in dum cooking helps to extract the flavors out of this
masala. This masala is usually used for Mughlai foods cooked by the
method of dum cooking. There could again be several variations of dum
masala depending upon the regions they are used in.
14. Gunpowder Masala:
Ingredients:
Dried curry leaves, red chilies, sesame seeds, black pepper.
The name suggests that this masala is very hot. This is a regional
masala from Tamil Nadu in south India. The ingredients are broiled
separately and ground to a fine powder. The powder is used to flavor
boiled rice with ghee, which is eaten as a meal. It is also served with idlis
in the breakfast. This masala is served as a condiment rather than used
as a spice in cooking.
15. Bafat Masala:
Ingredients:
Red chili, coriander seeds, cumin, mustard, pepper, turmeric, clove,
cinnamon.
This masala is used both in vegetarian and meat dishes. It is a popular
regional masala of Mangalore region of south India. Traditionally the
spices used in this masala are dried out in the sun for almost a week and
then ground into powder. This can keep up to several weeks and can be
used as a base for vegetable, fish, and meat preparations. It gives a
pleasing aroma and color to the dish.
16. Goda Masala:
Ingredients:
Coriander seeds, sesame seeds, dry grated coconut, dried red chilies,
cumin, cinnamon, asafoetida, star anise, bay leaf, peppercorn, cobra
saffron.
Goda masala is a regional masala from Maharashtra. It is used in many
Maharashtrian preparations and also used in Konkani cuisine. Heat a
very little amount of oil and lightly fry the spices in oil one by one. Keep
draining the spices on a paper napkin to soak excess oil. Now grind
them into powder and keep the powder in an airtight jar in a cool dry
place. This spice blend can be used to flavor meats and vegetables. In
case of non-availability of cobra saffron, turmeric can be used.
17. Kolhapuri Masala:
Ingredients:
Red chili, coriander, sesame, cumin, mace, cinnamon, dry ginger, green
cardamom, black cardamom, mustard, clove, bay leaf, dry coconut,
garlic, poppy seeds, peppercorns, asafoetida, turmeric, fenugreek, star
anise, nutmeg, oil.
This is one of the regional masalas from Maharashtra. It is a reddish
colored masala and is very hot due to a large amount of red chilies in it.
Heat a very little amount of oil and lightly fry the spices in oil one by one.
Keep draining the spices on a paper napkin to soak excess oil. Now
grind the spice into a powder and keep in the powder in an airtight jar in
a cool dry place. This spice blend is normally used to flavor meats.
18. Rasam Masala:
Ingredients:
Red chili, coriander, cumin, peppercorns, turmeric.
Rasam masala is a regional masala from south India and is used for
flavoring a hot aperitif called rasam. This aperitif can be described as
spiced lentil water, tempered and flavored with rasam masala and other
ingredients such as tamarind, lemon, pineapple, pepper, etc.
Broil the spices individually until a pleasing aroma comes out. Grind into
a fine powder and store in the powder in an airtight container. There
could be many variations of the rasam masala depending upon the
rasam and the region it is from.
Wet Masala:
Wet masalas are those masalas which are actually made by soaking the
spices in liquid and grinding them into a paste. They might also use fresh
ingredients which tend to yield wet masalas. For example, usage of fresh
turmeric, ginger, and garlic with other spices, etc. will yield wet masalas
or masala pastes.
1. Malabar Masala:
Ingredients:
Coriander, anise, fenugreek, nutmeg, star anise, clove, cinnamon.
This is the regional masala from south India. It is used as a base for fish
curries. The spices are soaked in water and ground into a paste.
Malabar masala is fried in oil to get the flavors infused into the curry.
This spice also lends a thickening to the curry.
2. Sambhar Masala:
Ingredients:
Coriander, cumin, chana dal, urad dal, asafoetida, dry red chili,
peppercorn, grated coconut, fenugreek seeds, curry leaves, turmeric.
This is a regional masala from south India. It is used to flavor the lentil
curry called sambhar. Sambhar is served as an accompaniment with
south Indian meals such as idli, dosa, and vada. It is also served as a
dal with rice. Sambhar can be eaten at any time of the day. The dry
spices are boiled separately.
Chana and urad dal is sautéed in a minimum quantity of oil and the
entire ingredients are ground along with fresh curry leaves to a fine
paste. This paste can be cooked in oil in the beginning or can be added
to the boiled lentils towards the end as a tempering.
3. Chettinad Masala:
Ingredients:
Red chili, black cardamom, cinnamon, fenugreek, anise, cumin,
coriander seeds, star anise, poppy seeds, peppercorns, green
cardamom, cloves, stone flower, and nutmeg, capers, curry leaves,
mace, grated coconut.
The merchant community called Chettiars have in the dry region of Tamil
Nadu. They used to travel to South-East Asia and brought back many
ingredients and spices that can be seen in their cuisine called Chettinad
cuisine. Chettinad masala is one of the famous wet masalas. Except for
the grated coconut, all the ingredients of the masala are broiled one by
one.
Lightly fry the grated coconut in coconut oil until it turns brown. Grind the
masala into a paste and this can keep well for months if stored in a cool,
dry place. It usually goes well with chicken and the name of the masala
will suffix the ingredient used, for example, chicken Chettinad.
4. Goan Masala:
Ingredients:
Red chili, garlic, coriander, cinnamon, clove, green cardamom, toddy
vinegar, sugar.
As the name suggests, this masala is the regional masala of Goa and is
predominantly used in Goan cuisine. This masala pairs up well with fish
and seafood. All the spices can be placed in a blender and made into a
paste with vinegar. This masala does not require broiling of spices as it
will be cooked in oil along with onions and tomatoes to create a piquant
and hot Goan curry.
5. Xacutti Masala:
Ingredients:
Sliced onions, grated coconut, coriander seeds, cumin, clove, black
cardamom, green cardamom, cinnamon.
This is a regional masala from Goa and pairs up well with chicken. The
spices are broiled separately and then made into a paste with sliced
onion. The roasting of the masala is done to give a stronger flavor to this
masala. This masala is cooked in oil to form the base of curries that go
well with chicken.
6. Rechado Masala:
Ingredients:
Red chili, garlic, peppercorn, coriander, cumin, turmeric, star anise,
sugar.
This is a regional masala from Goa and is used in fish preparations. This
masala goes well with a fish preparation called pomfret rechado masala,
where this masala is stuffed into the belly of fish, which is then pan-fried.
All the ingredients are made into a paste with some vinegar. This masala
is stir-fried with chopped onions and fresh herbs such as chopped
coriander.
7. Balchao Masala:
Ingredients:
Red chili, cinnamon, green cardamom, peppercorn, cumin, fresh ginger,
garlic.
This is a regional masala from Goa and is used in the preparation of
seafood, such as prawns and shrimps. This masala is used to marinate
the seafood which is then cooked in oil until the dish is cooked. The
spices are ground into a paste along with ginger and garlic.
8. Soola Masala:
Ingredients:
Coriander seeds, clove, green cardamom, fennel, garlic, mustard oil,
coriander roots, peppercorn.
This is the regional masala from Rajasthan and is used in kebabs called
soola. The name soola refers to kebabs made on thick iron skewers on a
sigri. The mustard oil is smoked and brought to a lower temperature. The
spices are then fried in the oil, except fennel, which is added to the oil in
the last. The mix is then cooled and blended into a fine paste. This paste
is used for marinating meats, which are then grilled on an open fire.
9. Tandoori Masala:
Ingredients:
Hung yogurt, red chili, turmeric, garam masala, ginger-garlic paste, malt
vinegar, salt.
This is a regional masala from Punjab, but this is used around India to
marinate the tandoori kebabs such as tandoori chicken, tikkas, tandoori
fish, etc. The red chilies are made into a paste and all the ingredients are
mixed together to form a masala. The meats or vegetables are
marinated with this masala for at least six to eight hours and then
skewered on to the seekh and cooked in tandoor.
10. Salan Masala:
Ingredients:
Sesame seeds, cashew nut, peanuts, desiccated coconut, peppercorn,
red chili, turmeric.
This is the regional masala from Hyderabad used in making gravy called
salan. The spices are broiled individually and ground together into a fine
paste. This spice blend is cooked in hot mustard oil along with ginger
garlic paste and other spices. Salan is usually a vegetable preparation
that is used as an accompaniment with biryani.
11. Ver Masala:
Ingredients:
Garlic, shallots, red chili powder, anise seeds, black cumin, black
cardamom seeds, green cardamom seeds, cinnamon, cloves, fenugreek
seeds, black peppercorns, mace, star anise, nutmeg.
This is the regional masala from Kashmir and the method of preparation
of this spice blend is very unique. It is made into a paste and then sewn
on a string and hung to dry. This spice is then crushed and used in
Kashmiri curries and dishes. It is also known as Kashmiri masala Tikki
as it is sold in the form of dry cakes.
Indian Condiment & Spices Hindi & English Name With Their Uses
In Kitchen
1. Ajowan (Ajwain)
2. Aniseed (Saunf)
3. Asafoetida (Hing)
4. Bay Leaf (Taj Patta)
5. Green Cardamom (Choti elaichi)
6. Black Cardamom (Moti/Badi elaichi)
7. Cinnamon (Dalchini)
8. Clove (Laung)
9. Coriander Seed (Dhaniya)
10. Cumin (Jeera/Zeera)
11. Chilli (Mirch)
12. Fenugreek (Methi daana)
13. Wild Mangosteen (Kokum)
14. Mace and Nutmeg (Javitri and Jaiphal)
15. Mustard (Sarson/Rai)
16. Nigella (Kolonji/Onion seeds)
17. Pepper (Kali Mirch)
18. Poppy Seeds (Khus Khus)
19. Saffron (Kesar/Zafran)
20. Turmeric (Haldi/Yellow ginger)
21. Curry Leaf (Kari Patta)
22. Dried Ginger (Saunth)
23. Black Salt (Kala namak)
24. Allspice (Kebab cheeni)
25. Cubeb Pepper (Pipli/Long pepper)
26. Dill (Sowa)
27. Liquorice (Mulethi/Black sugar)
28. Star Anise (Badalphool/Chakriphool)
29. Zedoary (Aam haldi/Wild turmeric)
30. Celery Seeds (Radhuni)
31. Marjoram (Marwa)
32. Oregano (Sathra/ Mountain mint)
33. Capers (Marathi Moggu/ Kiari/ Kabra)
34. Stone Flower (Pathar ka phool)
35. Cobra Saffron (Nag kesar)
36. Basil Seeds (Subza)
37. Root of Betel (Paan ki jadh)

EXAMPLE
NAME TYPE CHARACTERISTICS
USE
Small brown berry. Sausages,
Flavour resembles a braised
Whole or combination, meats,
Allspice ground cinnamon, clove and poached fish,
#spice nutmeg. Native to W. cooked fruits,
India. – Spices and puddings,
#Herbs SL 326 pies, relishes
Licorice flavour, native Cookies,
Whole or
Anise to Spain, China, and pastries,
ground spice
Syria. bread.
Tomato
dishes,
Pesto, egg
Aromatic green leaf,
dishes,
Herb leaf; member of mint family.
Basil salads,
fresh or dried Can be grown fresh in
marinades,
warm weather.
fish,
compound
butters.
Stiff, dark green, Stocks,
oblong leaf. Pungent sauces,
Whole leaf
Bay leaf aroma. Reminiscent of soups, stews,
herb
sassafras. Comes from braised
laurel tree. meats.
A personal selection of
herbs, vegetables and
Stocks,
Bouquet Flavouring occasionally spices,
soups,
garni mix often tied with a string.
sauces
– Spices and Herbs SL
329
 Rye breads,
cabbage,
Dark brown curved
Whole spice, sauerkraut,
Caraway seed. Grown in
seed. Eastern
Northern Europe.
European
cuisine.
Tiny brown seeds,
Pickling,
Whole pod or white on green pods.
Danish
Cardamom ground seed Sweet and aromatic,
pastries,
spice. expensive. Native of
curries
India and Guatemala.
In small
Ground hot red pepper. amounts:
Ground
Cayenne Very powerful. Native soups,
spice, seed.
to French Guiana. sauces, fish,
eggs.
Salads,
dressings,
Tiny brown seed, with pickling,
Whole or
Celery strong celery flavour. tomato
ground spice,
seed Too much can create a dishes,
seed
“hot” spice effect. marinades. –
Spices and
Herbs SL 321
Soup, salads,
sauces, egg
Herb leaf, Mild flavour of parsley
Chervil dishes,
fresh or dried and tarragon
chicken, fish,
dressings.
Blend of ground cumin, Chili, stews,
Chili Ground chili pepper, oregano, sauces,
powder spice, blend all spice. Can be mild ground
or hot meats.
Chives Fresh, dried, Fine, hollow, green top Salads, egg
 frozen herb of a very small onion and cheese
dishes, fish
soups,
sauces.
Light green aromatic
leaf. Shape of flat Salads,
parsley but much more salsa,
Leaf herb,
Cilantro pungent flavour. Leaf sauces,
dried or fresh
from coriander seed. – soups, eggs,
Spices and Herbs SL dressings
333
Preserves,
Aromatic bark from stewed fruits,
cinnamon or cassia breads,
Stick or
Cinnamon tree. Reddish brown pastries,
ground spice
colour. Native to east desserts,
India. ham, hot
beverages.
Whole:
Marinades,
stocks,
Dried flowerbud of sauces,
tropical clove tree, braised
Whole or
Clove pungent, sweet in meats, hams,
ground spice
flavour. Native to and pickling.
Indonesia. Ground:
pastries,
fruits and
cakes.
Round, light brown Pickling,
seed. Slightly aromatic sausage,
Whole or flavour. Native to stocks, pork,
Coriander
ground spice Argentina and curries,
Morocco. Seed to gingerbread,
cilantro leaf. salsa,
 dressings. –
Spices and
Herbs SL 259
Ingredient in
chili and
curry powder
Small seed resembling
Whole or blends.
caraway, but lighter in
Cumin ground seed, Sausage,
colour. Grown in
spice meats, salsa,
Mexico and Syria.
egg, and
cheese
dishes.
Mixture of approx. 20
spices, peppery, yellow
Curry dishes,
in colour. Includes
vegetables,
Ground turmeric, cumin,
Curry soups,
blend, spice coriander, ginger,
sauces, fish,
clove, cinnamon. Can
meat, rice.
vary from mild to very
hot.
Seed:
Pickling
soups,
sauerkraut,
Whole seed
Herb and seed with “ marinades.
or “dill weed”
dill pickle” flavour. Herbs:
Dill which are
Seed more pungent Salads,
leaves. Leaf
than herb. soups, fish
fresh or dried.
and shellfish,
vegetables,
sauces,
vinegar.
Greenish brown seed, Sausage,
Fennel Whole seed similar in flavour to tomato,
anise. Grown in S. sauces,
 America, Asia, and marinades,
Africa. fish, pickling.
Generally a bouquet
blend of three or more
herbs used to enhance Herb sauce,
various dishes. Finely compound
Fine
Herb blend chopped herb mixture butters,
herbes
– chives, tarragon, broiled, fish,
parsley, basil, savoury, cold sauces.
etc. – Spices and
Herbs SL 257
Fresh, whole
bulb. Dried: Strong, aromatic
granulated member of onion Used widely
Garlic
powder, or family. – Spices and in cooking.
mixed with Herbs SL 259
salt.
Baked goods,
desserts,
fruits, curry
Spice, fresh
dishes,
whole, dried
pickling,
powder, Light brown knobby
Ginger chutney,
candied, root from tropical plant.
Chinese,
crystallized,
Caribbean
or pickled.
and
Japanese
cuisine.
Slightly soft, purple Marinades,
Juniper
Whole spice berry, “Piney” flavour. game dishes,
Berry
Principle flavour of gin. sauerkraut.
Made from outer Baked goods,
Whole “blade”
covering of nutmeg. desserts,
Mace or ground
Orange red in colour. fruits,
spice.
Aromatic, similar to sausage,
 nutmeg in flavour but fish,
milder. vegetables,
preserves.
Beef, veal,
lamb,
sausage,
Grey green herb from pâtés,
Dried herb
Marjoram mint family. Similar to poultry,
leaf
oregano but milder. stews, soups,
vegetables,
salads,
sauces.
Lamb, fruits,
tea, fruit,
Aromatic herb with cool
beverages,
Herb leaf, flavour. Spearmint and
Mint peas, carrots,
fresh or dried. peppermint are most
potatoes,
common.
jellies, soups,
sauces.
Mixture of vegetables,
herbs and spices used
to enhance the flavour
of meat, fish and
Stocks,
shellfish dishes.
Flavouring soups,
Mirepoix Common ingredients
mix sauces,
are – onion, celery,
roasts.
carrot, leek, garlic,
peppercorns, bayleaf,
clove, thyme and
rosemary.
Blended
Very pungent seed –
w/vinegar to
Mustard Whole and white, yellow or brown.
make
seed ground seed – Spices and Herbs SL
prepared
297
mustard.
 Pickling,
sauces,
salsa,
Prepared:
Sandwiches
sauces,
dressings,
ham.
Plant with yellow,
orange, and red
Salads,
Leaf and flowers, with sharp
Nasturtium pickling,
seed. casting leaves and
mustard.
seeds with pungent
odour.
Baked goods,
pies, cream
Sweet, aromatic kernel sauces,
Whole or of nutmeg fruit. Grown soups,
Nutmeg
ground spice in Netherlands and chicken, veal,
East and West Indies. vegetables,
desserts,
breads.
Italian and
Mexican
dishes,
Pungent herb, similar
tomato
Leaf or to marjoram, but
sauces,
Oregano ground herb, stronger. Native to Italy
soups,
fresh or dried. and Mexico, grown
sauces,
domestically.
stews, meats,
salads,
marinades.
Ground from dried Asset to
Paprika Ground spice sweet red pepper. bland pale
Spanish: Bright and food. Fish,
 mild. Hungarian: sauces,
Darker and more dressings,
pungent. garnish.
Garnish, fried
Fresh leaf Green leaf, curly or flat, stews,
herb in with delicate sweet sauces,
Parsley
bunches. flavour. Excellent salads,
Dried. source of vitamin C. vegetables,
potatoes.
Small hard berry.
Whole Black: Pungent, Widely used
“peppercorns” aromatic. White: What with just
black, white, is left when black outer about all
Pepper or green, casing is removed, foods
cracked milder. Adds sharp including
medium or tang to all foods. green in
fine ground. Green: Packed in mild sweets.
brine.
Garnish for
Tiny blue black seeds
breads, rolls,
with crunchy nut like
pastry,
Poppy flavour. It is a product
Whole spice fillings,
seeds of the opium poppy,
cookies,
but does not contain
cakes, salsa,
opium
dressings.
Light green leaf
resembling pine Lamb, fish,
Whole leaf needles. Very beef, sauces,
Rosemary herb, fresh or aromatic. Once grown, soups, stews,
dried. very healthy and salads,
strong, even in cold marinades.
weather.
Various spices tied in a Braised
Sachet
Spice mix small cheesecloth meats, game
bag
sack. – Spices and stews,
 Herbs SL 252 pickling,
soups,
sauces
Flavour and
Only the stigmas from
colour baked
the saffron crocus are
Whole goods, rice,
used. Very expensive.
Saffron “threads” potatoes,
Gives bright yellow
spice soups,
colour to foods. Mild
sauces,
distinctive flavour.
curry, meats.
Whole, Stuffing’s,
rubbed, or Pungent grey green meats,
Sage ground herb herb with fuzzy leaves, poultry,
leaf, fresh or oblong shape. soups, stews,
dried. salads, fish.
Salads, eggs,
vegetables,
Fragrant herb of mint
Fresh or dried stuffing’s,
Savory family. Summer
herb leaf soups,
preferred to winter.
meats, fish,
sauces.
Can be
Small yellowish seed roasted.
Whole (hulled with nutty taste. High Bread and
Sesame or unhulled) oil content. Imported roll garnish,
seed from Asia, East and salads,
Central America. oriental
candy.
Béarnaise
Delicate green herb sauce,
Fresh, dried, that is both mint and tarragon
Tarragon pickled herb licorice – like. Small vinegar,
leaf. oblong leaf. – Spices chicken, fish,
and Herbs SL 265 salads,
dressings,
 eggs.
Soups,
chowders,
Fresh or dried Tiny brownish green stocks,
herb leaf, leaf, very aromatic. – sauces,
Thyme
crushed or Spices and Herbs SL meats,
ground 297 poultry,
salads,
dressing.
Curry
powder,
Intense yellow root of
pickles,
Turmeric Ground spice ginger family. Mild but
relish, salads,
peppery flavour
eggs, rice,
chow – chow.

Condiments & Spices

Introduction to Indian food
Think of India and one of the first things that come to mind is its diversity.
A large country, its population is second only to China, its languages are
numerous and every state (of which there are 28 and seven Union
territories) is unique in its traditions and very importantly, its food. In fact,
food from one region may actually be totally alien to a person from
another region! The common thread that runs through most Indian food
though, is the use of numerous spices to create flavor and aroma.

Indians take their food very seriously. Cooking is considered an art and
mothers usually begin to teach their daughters and pass down family
recipes by show-and-tell, fairly young in life. Mealtimes are important
occasions for a family to get together. Most meals comprise of several
dishes ranging from staples like rice and bread to meat and vegetables
and rounded off with a dessert. In a lot of Indian homes, foods are made
from scratch with fresh ingredients. For example, some families buy their
favorite type of wheat, wash it, dry it in the sun and then take it into a
flour mill to have it ground into flour exactly the way they like, as
opposed to buying flour from a store! This is changing in bigger cities
where people have increasingly hectic lives and are happy to use ready-
to-eat, pre-made ingredients.

Role of spices in Indian cookery

It’s hard to imagine cooking without spices. Spices are natural flavoring
elements most often in dried form but sometimes fresh. A spice is a
dried seed, fruit, root, bark or vegetative substance used in nutritionally
insignificant quantities as a food additive for the purpose of flavoring. So
accustomed are we to the richness of flavor, the vibrancy of color and
the delicacy of aroma that the food we eat would be sadly lacking
without these vital ingredients. Cooking with spices goes a long way to
achieving a cook’s desire to serve delicious food. Today’s enthusiasm
for trying different foods and flavors lies behind much of the growth in the
availability of spices.

The role of spices in cooking has never been in question. Spices have
been traded for over 7,000 years and played a major role in the
development of Civilization. Wars were fought and lands explored and
colonized in an attempt to find new ways of obtaining spices from the
Orient and gaining control of established routes. The great thing is the
availability of good spices now. Spices tend to be associated with
cooking to enrich and give a distinctive depth of color and flavor to
food. Different spices like basic spices including powder
spices and whole spices are often used together to wonderful flavours to
certain styles of cooking. Spices add a whole new dimension to cooking.
Each of these spices has its own distinctive color and flavor. Indian
spices have been used for hundreds of years to flavor food. We must
salute to the role that these foodstuffs play in our cooking. Let us give
them the respect they deserve and allow them to provide the maximum
flavor and pleasure they can to our cooking.
Fresh ground spices are the order of the day in any home and will be
chosen according to the nature of the dish, season, and family. The role
of spices goes beyond cooking. Ayurveda prescribes spices
for curative and therapeutic functions. Most spices used in cooking
are very healthy and make the digestion process much easier. Spices
have been used to make the food last longer in the days when
refrigerators were not available. Integral to cooking all year round, spices
are supremely important to have in your kitchen. Spices are high in
flavor yet low in fat, calories and sodium. Spices offer the opportunity
to explore new tastes.

Indian food is characterized by its sophisticated and subtle use of many

spices. Every single spice used in Indian cuisines carries some or the
other dietary as well as medicinal properties. Spices are frequently used
to heighten the culinary appeal. Spices are also used in large amount in
the kitchens for flavoring and preserving food. Spices not only flavor and
improve the taste of the food, but supply us with many nutritional
prophylactic substances. Recent scientific studies have revealed the
important role these spices play in maintaining good health. Apart from
adding color, flavor and taste, consumption of spices provide
infinite health benefits. Spices are used for many home remedies. You
can be more creative in use of spices if you know its uses better.

Having the right spices and ingredients in your kitchen will help you start
your journey into the wonderful world of cuisine. Spices play an integral
role in cooking. Many spices also have medicinal properties and are
used for many home remedies. In use, ground spices do have certain
well-established advantage over other forms of seasoning. We primarily
depend on spices for flavor and fragrance as well as color, preservation
and inherent medicinal qualities. Spices have played a vital role in world
trade, due to their varied properties and applications.

Spices are consistent in flavor and have a much longer shelf- life. They
are easier to store and are not affected by bacterial contamination. They
can be blended and used as per individual choices. They release their
 flavor fully on cooking or adding to the food and retain their flavour for a
long time. It is said that some spices have antioxidant potential equal to
fresh produce and can further reduce the risk of developing heart
disease and certain cancers. Even leading dieticians agree that spices
must be included in one’s diet to enhance the flavor of food and make it
more interesting and may provide long-term health benefits. They can be
conveniently added to day to day cooking, are inexpensive, are readily
available and always in season, and by their essence, highly palatable
and easily consumed”.

The Right Ways to Use Spices in Cookery

Same recipe cooked by different people tastes different. Cooking is a
skill, an art which one can learn by experimenting and using different
spices and herbs. There is a whole range of spices to choose from but
one has to know these spices and their correct usage.

Spices add flavor, color and taste to a dish. One has to understand the
right ways to use these spices. Always use herbs and spices discretely,
more does not mean more taste, it can spoil the taste of the food.

Ways to add spices to Food for maximum flavor:

 Use spices and herbs to improve the natural aroma of the food, do not
mask the flavor.
 Crush dry herbs just before adding these to the food. This gives a better
flavor. Fresh herbs must be added at the end of the cooking for
maximum aroma.
 Do not use two strong-flavored herbs together. Always use one strong-
flavored and one herb or spice with a mild flavor.
 While removing spices or herbs from the container using a dry spoon.
 To get a blended flavor add herbs at the beginning of the cooking. But if
you want a distinctive flavor then add herbs at the end of cooking.
 Whole spices are best to use in dishes that take long to cook as these
discharge the flavor slowly.
 Ground herbs and spices give out flavor very easily and fast. In dishes
that take longer to cook like curries and stew, add ground spices towards
the end of the cooking.
 Foods that are not cooked or cold dishes like salads, fruits, and juices,
add spices and herbs many hours before the food is served to allow the
flavous to blend well with the food.
 While following a recipe, if you increase the quantity two times do not
use double the amount of spices, add only 50% more.