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To make it at home, toast and grind together cinnamon sticks, cardamom pods, cloves, black peppercorns, and cumin seeds.
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While curry powder is not traditionally Indian, it's commonly used in Westernised Indian dishes. To make your own, mix ground coriander, cumin, turmeric, ginger, mustard powder, fenugreek, and black pepper.
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This blend is perfect for marinating meats and vegetables for that classic tandoori flavour. Combine ground coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, and garlic powder.
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Chaat masala adds a tangy and spicy flavour to street foods and snacks. Mix ground cumin, coriander, dried mango powder (amchur), black salt, black pepper, and dried mint leaves.
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To make rasam powder, roast and grind together dried red chillies, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, mustard seeds, and turmeric.
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To make sambar powder, toast and grind together dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, mustard seeds, and curry leaves.
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Make biryani masala by grinding together cinnamon sticks, cardamom pods, cloves, mace, nutmeg, black peppercorns, coriander seeds, cumin seeds, and bay leaves.
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Create pav bhaji masala by grinding together dried red chillies, coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon sticks, and black cardamom pods.
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By preparing these spice blends at home, you can enjoy fresher flavours and tailor them to suit your taste preferences.