Indian food is flavorful, complex, and full of spice. With its vibrant colors, aromas, and smells, Indian cuisine is often regarded as one of the most delectable cuisines in the world. When cooking in an Indian kitchen, Masala (Hindi for spice blend) is a must-have ingredient. They are recognized for producing their curry powders utilizing family traditions passed down through the years in Indian cuisines. Whether you want to prepare your curry paste or use one of our aromatic curry blends, we have the freshest spices.

1.Amchoor Powder

Samosas, pakoras, chutneys, and pickles from North India use amchoor, a lemony, acidic, pale gold spice. Amchoor Powder is made by drying and pulverizing mangoes that are not yet ripe. With this powder, you can enjoy mangoes’ flavor and nutritional benefits all year round.
It is used in curries and stir-fries, together with both meat and vegetables, and desserts and beverages. Add a fruity tartness to recipes without adding liquid using this powder.

Spices like Asafoetida, or Hing, are commonly used by vegetarians in Northern India. While raw, it has a pungent odor and flavor that becomes mellow and allium-like when cooked in ghee. Adding asafoetida powder and turmeric to dhal soup and other meals gives them a leek-like flavor.

Anointing herself with fresh laurel leaves, Delphi’s Oracle sought divine guidance. They can be used to make sauces, stews, soups, and curries when they are dried. We traveled the world searching for the perfect bay leaf and settled on the vast, fragrant Turkish type.

One of the world’s most difficult-to-describe spices is black cardamom. This podded seed is absolutely one-of-a-kind, with a floral yet earthy flavor that is robust and delicate. Smoke-dried black cardamom is more suitable for braising meats and other savory dishes than fresh green cardamom pods.

Spiced tea with milk and sugar is known as masala chai in Hindi. The spiced tea in our recipe has a vanilla undertone. You can add our chai spices and two tablespoons of milk to any cup of black tea to create an authentic cup of chai offered in Mumbai and Kolkata.

Warming spices” is what Garam Masala is all about in Northern India. Cinnamon, cloves, and nutmeg replace the turmeric in this recipe. As an alternative to cumin, we utilize the seeds known as charnushka or nigella. Our Garam Masala is unique in that it includes coriander, cardamom, and black pepper. Unlike other curry powders. Kalonji is also included in this mix (nigella or black cumin). Seafood, vegetables, and potatoes all taste well with this savory mix. To preserve its flavor, sprinkle it on dishes immediately before serving.

A southern Indian masala known as avadavat was influenced by French colonial rule. Many Indian spice combinations lack the delicious flavor of this vadouvan French masala stew—curried chicken salad in the French manner or shrimp or fish marinated in this masala curry powder.