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Indian Masalas
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 −
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.
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