Indian
Spices (Masala) are used in Indian food in
various ways and in a way define Indian flavor and its cusine. Spices may be used ground
or whole, fried or roasted, dry or
as paste, at the end or in
the beginning of the cooking, alone
or with combination. Indian Spices
always should add a subtle aroma and
flavor to the food rather than assault
to your senses. Thus, do not be afraid
to use spices but use it in right
amount. The style of cooking and thus,
the use of spices depend on a particular
region in India. However, the spices
most often used spice through out
the India are Turmeric, Cumin, Black
Pepper, Mustard Seeds, Cardamom, Cloves, Fennel Seeds, Ginger, Garlic and Chilies.
Indian
spices can be mixed in specific amounts
to make Spice Mixtures used in daily
cooking. Some of the famous spice
mixtures are Garam Masala , Chat Masala etc. The composition of the mixture
might vary according to region but
the basic ingredients remain same.
Traditionally, women in the family
used to make these spice mixtures
themselves. However, nowadays already
mixed spices are readily found in
the market.
Many of
the formerly exotic Indian spices
are becoming increasingly familiar
to the western cook and can be easily
found in any grocery store in the
west. There might some difficulty
finding the spice mixture such as
Garam Masala though. If a particular
spice is not available in the local
grocery store, find it in a local
Indian or South Asian store.
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