Spice Things Up
With hundreds of different kinds of spices, herbs, and seasonings around the world, it can be challenging for beginner cooks to know where to start especially when it comes to Indian style cooking.
Whatever your skill level or culinary style, there are a few staple spices that will make you feel like a Indian chef in know time. We find that these spices featured below have the widest applications and biggest impact in flavours when it comes to enhancing your everyday cooking.
Our Top 10 Spices for Beginner Cooks
Hing a spice that is integral in Indian cuisine, giving authentic dishes that distinct flavour that the country's food is so well-known for and boosting the flavour of other spices.
When paired with turmeric, hing is commonly found in lentil curries like dal, along with other vegetable dishes. Hing can be used to balance out foods that are too sour, sweet, salty, or spicy. It's also used as an agent in pickling.
#2 Curry Masala
Curry Masala is a spice mix invented by the British to mimic the flavours of the Indian cuisine. It is a flavoured spice made of turmeric, ginger, coriander and several other spices to create this aromatic dish.
How to use curry masala powder in your cooking, first pick a dish that can be cooked slowly because you want theses flavours to build in the pot as they cook and also don't forget to add other spices like chilli powder, cumin seeds, curry leafs in with the curry masala to get the best taste.
Curry masala is also often used to make soups, sauces, and seasonings, giving you endless options for flavour in your next curry meal.
#3 Kasuri Methi
Fenugreek leaves also known as Kasuri Methi are generally used as condiments for flavouring various curries like chana masala, aloo subji, pakora curry and mix veg. This earthy herb also combines well with starchy or root vegetables like carrots, yam and potatoes. Because of the strong aroma and distinctive flavour that will fascinate your taste buds, Kasuri Methi has the same nutritional benefits as that of fresh leaves or herbs.
Fenugreek leaves also known have some health benefits like relieving constipation, a good source of fibre, high in protein and is rich in iron. Also, it is low in calories, which means it can fit into any diet as a spice substitute.
#4 Turmeric Powder
Turmeric (Curcumin) is a spice that comes from the ground root turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavour or colour curry powders, mustards, butters, and cheeses.Turmeric may be the most effective nutritional supplement in existence,. Turmeric it has been used in india for thousands of years as a spice and medicinal herb.
Turmeric has known to have many scientifically-proven health benefits, it has powerful anti-inflammatory effects, is a very strong antioxidant, helps relive pain, may help reduce the risk of cancer and can aid your digestion.
#5 Coriander Powder
Across the world, Indian cuisine is gaining popularity. Apart from the taste, it's the healing and curing properties of Indian spices that make them so sought after. Coriander powder is one spice that Indian food will never be the same without, the spice is used in many preparations across various regions in India. it is also popular in many other countries around the world. Ground Coriander is used to make curries, soups and stews. Also can be mixed with other spice blends.
Coriander seeds are plump and brown in colour. They have a hallow cavity which contains essential oils that lend the flavour to food. when powdered, it still retains those oils. Like most herbs and spices, coriander powder has medicinal properties like helping lower blood sugar, rich in immune-boosting antioxidant, promotes digestion and gut health.
#6 Chana Masala
Chana masala, also known as chole masala is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called chana or kala chana.
Using the Good Time Chana Masala spice blend we have created our own version of this delicious portion packed dish. Made by adding these additional ingredients like green chilies, onion, garlic, fresh cilantro, to your blend of spices, chickpeas, and tomatoes. You will also be able to create your own Chana Masala Dish.
#7 Tea Masala
Masala chai is a tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses.
Although traditionally prepared with green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion and instant powdered mixtures, making it more accessible and easier to make at home.
#8 Cumin (Jeera) Powder
Cumin also known as jeera, is a millennium old spice that leaves an unmistakable, unique taste in your mouth. A sprinkle or two adds a flavour worthy of a kick and a punch into any dish, leaving its unique combination of aromatic tang and punchy heat inside any curry or subzi dish you make. Jeera is commonly used in rice, or cooked with potatoes and mix veg.
Jeera has a surprisingly rusty taste that goes right through your body. Chewing or drinking in hot water jeera has property that will also help with improving overall digestion of carbs and fats within the body.
#9 Kitchen King Masala
As the name suggests, this master blended of spices to cook meals is the Kitchen King Masala of all masalas, as it is a blend of all major spices used in cooking dishes like subzis such as aloo gobi and matar paneer. It is dark coloured spice blend, has a strong spicy flavour, and should be used sparingly. Its ingredients vary from company to company or you can try and make your own.
Your will never have tasteless food again when using this amazing spice blend in your everyday cooking.
#10 Red Chilli Powder
There is no secret to Indian cuisine aromatic spices and herbs. Used commonly in every house hold and Indian cuisine red chilli powder, also known as lal mirch powder is an integral part of Indian cuisine. It not only gives a quintessential red colour to the curries and subzis, but also has a faint and distinct taste and aroma. Red chilli powder can set the taste buds on fire! It consists of one or two type of dried red chillies that are ground and pulverized in a fine powder.
There is also a Kashmiri variety of red chilli powder which is very mild. It uses milder dried chilies and instantly imparts a vibrant dark red colour to any dish with a hint of heat as well. it is rich in vitamins or antioxidants that helps to build immunity, chilli powder will also help for improved blood flow.
Top 3 Types of Garam Masala
Premium Garam Masala
There are many garam masalas to try from, but each blend has its own unique flavour and spices mix. Premium Garam Masala enhances the tastes or vegetables, lentils and all kinds of salted snacks. Easy to mix with your everyday cooking.
This blend contains:
- Coriander seeds, Bay leaves, Cinnamon, Cardamom, Star anise, Fennel, Dry ginger, Iodized salt, Red chilli powder
Raiwadi Garam Masala
Raiwadi Garam Masala enhances the tastes of vegetables, lentils, curries and all kinds of salted snacks. This spice blend has more of a sweet and spicy flavour because of the dry mango and chilli powder. Also easy to mix with your everyday cooking at home.
This blend contains:
- Coriander seeds, Cumin seeds, Bay leaves, Cinnamon, Star anise, Fennel, Iodized salt, Chilli powder, Black pepper, Dry mango, Clove, Stone flower, Citric acid, Hing (Asafoetida)
Punjabi Garam Masala
Punjabi Garam Masala is a very aromatic and flavourful spice mix. This blend of whole spices, is among the more popular spice blends of Indian food. Every region and house holds have their own favourite recipe of making Garam Masala.
Grinding it very fine or slightly course depends on personal preference, you can use this type of masala in Dal Makhni, Rajma, simple daal, curries, dry sabzis and Parathas.
This blend contains:
- Coriander seeds, Cumin seeds, Bay leaves, Iodized salt, Clove, Cardamom, Cinnamon, Star anise, Dry ginger, Nutmeg, Mace, Caraway seed, Fennel