Every kitchen has its own state of balance. After all, some like it hot, some like it sour, some like it sweet and some just don’t like it at all! Unfortunately, the latter will be completely ignored as we take you down the aisle of your friendly superstore and give you some information on some desi spice essentials.
You can’t go wrong with a basic spice mix of Chilli (red), Turmeric (Haldi), Coriander (Dhania) and Cumin (Jeera). All of these spices form the most basic spice preparation for different vegetarian dishes be it simple vegetables like spicy potato or more elaborate meals that require more intricate planning.
Chilli (mirch): Chillies are grown across India and other regions within the South Asian Sub Continent and are used in most South Asian food preparations. Curry powders feature this spice most prominently and depending on how well-tuned your palate is to spice, you can choose from mild, hot and extra hot. There is another kind of red chilli powder, called Kashmiri Chilli powder that is used more for its deep red colour than flavour. Street food like pav bhaji takes on a new character with a touch of Kashmiri powder while East Indian and Goan cooking depends on it for items like Vindaloo and Sorpotel (both marinated pork preparations).
Turmeric (haldi): Turmeric is part of the ginger family but doesn’t taste much like ginger although it shares its root-like appearance. Depending on where it is grown, whole turmeric is light orange to deep-red in colour. Some people prefer to buy the whole root and use it as per their needs, once it is dried and powdered. There are others who swear by the instant variety – pre-packed turmeric that has a distinct yellow colour. Although many use turmeric or haldi to add colour to a dish, more often it is used for its preservative qualities. Often, people use turmeric instead of expensive saffron as a colouring agent.
Coriander (dhania): Coriander is a member of the parsley family. Coriander seeds are very small in size, almost3-4 mm in diameter and can be stored in whole or powdered form. It is used extensively in almost all South Asian dishes and has a distinct aroma and flavour. Too much of it will cause you to grit your teeth and too little will leave you begging for more! Curry powders rely on coriander to a great extent as do other savoury South Asian dishes. Sausages and frankfurters often are seasoned with coriander to impart a unique flavour and aroma. More common uses include its role as a vital ingredient in garnishes, chutneys, etc.
Cumin (jeera): An essential in most kitchens, cumin seeds are small in size which belies its bitter after taste if used incorrectly. Available in whole form or in user-friendly powdered form, cumin seeds are used to create basic flavours and aromas in South Asian cuisine. The spice is often revered for its medicinal property related specially to the digestive tract. Cumin again is a vital ingredient in any spice mix and creates unique flavours in salads and yoghurt-based dishes.
Recipe for Plain Masala Mix: (should be stored in an air-tight container)
Coriander 340 gms
Chilli powder 115 gms
Turmeric 30 gms
Cumin 15 gms
This basic spice mix can be used to garnish several dishes for day to day preparation. Depending on personal preference, each ingredient can be altered to suit taste and palate.
