Explain the Types of Indian Masalas?
Answers
1. Simple Coriander Masala
This is the simplest masala powder, and its main ingredient is coriander, which appears as a base ingredient in many masala powders.
Use: Suitable for daily cooking. Also good for those who prefer a lighter spice blend.
Key ingredient: Coriander
Full ingredients: Coriander, cumin seeds, cloves, cinnamon
2. Garam Masala
In Hindi, garam means hot. In the West, this popular masala is produced commercially and is widely available in stores.
Use: Daily cooking
Origin: North India
Full ingredients: Coriander, cumin, black peppercorns, fennel seeds, cloves, cinnamon, green/black cardamom
3. Panch Phoron
"Panch phoron" means "blend of five spices" (in Hindi, panch means five and phoron means spices). It is one of the more unique masala mixtures.
Use: Traditionally used in tempering, in mustard oil and ghee, in the cooking of vegetables, chicken, mutton, fish, lentils, and pickles.
Origin: Eastern states of Bengal, Orissa, Bihar, Jharkhand, and Assam
Key ingredients: Nigella seeds, mustard seeds
Full ingredients: Nigella seeds, fenugreek seeds, cumin, black mustard, fennel (usually in equal parts, though some use fewer fenugreek seeds due to its bitterness)
4. Chaat Masala
This tangy masala is a common ingredient in street food (chaat). There is another variety of this masala called fruit chaat masala, which is used in fruits salads. This variation has less cumin, coriander, and ginger; and more pepper, black salt, amchur, and asafoetida.
Use: Chaat (Indian street food)
Origin: Uttar Pradesh
Key ingredients: Amchur, black salt, carom seeds
Full ingredients: Amchur (dried mango powder), cumin, coriander seeds, dried ginger, black salt, black pepper, asafoetida, red chilli powder, carom seeds, mint powder (dried and powdered mint leaves)
5. Goda Masala
6. Kolhapuri Masala
7. Biryani Masala
This masala, which has a strong smell, is used in Biryani dishes.
Use: Biryani dishes
Key ingredients: Bay leaf, shah jeera, nutmeg, black cardamom, star anise
Full ingredients: Bay leaf, coriander, shah jeera (black cumin), cumin, mace, cinnamon, nutmeg, cloves, black and green cardamom, star anise, black pepper, fennel seeds
8. Chettinad Masala
This masala is famously used in Tamil Nadu cuisine from the Chettinad region in South India. It appears in dishes like Chettinad chicken curry, Chettinad fish fry, Chettinad potato fry, etc.
Use: Tamil Nadu cuisine
9. Sambhar Masala
Sambhar is a famous dish from South India. It is a spicy vegetable stew, and there is no sambhar without the sambhar powder.
Use: Sambhar
10. Tandoori Masala
This masala is important in Punjabi cuisine. Dishes like Tandoori chicken, butter chicken, and tikkas are incomplete without this spice blend.
Use: Tadoori dishes
11. Pav Bhaji Masala
This masala is used to make pav bhaji, which is a popular street food that originated in Mumbai. In Hindi, pav means bread and bhaji means mixed vegetable curry.
Use: Pav bhaji, Mumbai tawa pulav
12. Chole/Chana Masala
Popular in North Indian cuisine, this masala is used to make chole curry and Kabuli chana, both of which feature chickpeas.
Use: Chole curry, Kabuli chana
13. Rajma Masala
Another masala from North India, this blend plays a starring role in rajma (red kidney bean) curry.
Use: Rajma (red kidney bean) curry
14. Rasam Masala
Rasam is a popular South Indian soup-like dish. means juice, and this dish is said to aid in the digestion of food.
Use: Rasam
15. Masala Tea Powder
Masala tea is one of the most popular beverages in India. A special and aromatic spice blend is used in this tea.
Use: Tea
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