Spice…spice…baby!!

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(Pic courtesy – Google)

Indian cooking can never be complete without the variety of spices it offers. The amalgamation of all the spices in the preparation is something really fascinating… it always blends to perfection. The aroma, consistency, appearance, depends a lot on the composition of right kind & quantity of spices. Do check for good quality and brand of spices as the shop may be trading adulterated stuff that may be injurious to health. These are the must-have spices for my kitchen and rather any basic preparation. Of course, there are plenty worldwide.

Powdered spices

  •  Turmeric powder
  • Red chilly powder
  • Coriander powder
  • Cumin powder
  • Pepper powder
  • Garam masala powder(The combination of spices used in garam masala may vary region wise)

Curry paste

  • Ginger paste
  • Garlic paste

Note – I store it in different containers and do not mix it together because, the recipe requirement may differ.

Whole Spices

  • Nigella seeds or onion seeds
  • Fennel seeds
  • Cumin seeds
  • Carom seeds
  • Caraway seeds
  • Fenugreek seeds
  • Coriander seeds
  • Celery seeds
  • Bay leaves
  • Asafoetida
  • Mustard
  • Green cardamom
  • Black cardamom
  • Cloves
  • Dry red chilly
  • Cinnamon
  • Black pepper corn
  • Nutmeg and mace
  • Star anise
  • Panch Phoron ( A must have for most of the bengali recipes that includes equal mix of Fenugreek, cumin, nigella, mustard, carom seeds / celery seeds)

Note – Buy nice glass jars to store them for longevity and odor-free. Your kitchen cabinets look neat too.

Herbs

  • Curry leaves
  • Coriander leaves
  • Basil leaves

Refer this Spice Catalogue for more info on spices. It offers translation in different languages too. Hope you find this useful.

Happy Cooking!

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