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The World of Spices

Quest for spices has been as adventurous and lucrative as gold, and India has been at the epicenter of the spice trade for hundreds of years. In the free market today, spices are readily available around the world.

I was very pleased to hear that today’s average American eats twice the amount of spices as twenty years ago. Availability of spices has changed dramatically. I remember when cumin seeds, the most basic Indian spice, were hard to find and considered exotic. And now, I can find garam masala (an Indian spice blend) in my local grocery store.

Most of the spices listed below are probably available at your local supermarket. Every year, the number of stores that cater to Indian spices and ingredients is increasing. Whole-foods, cooperatives, or health food stores carry an increasing number of Indian spices, dried beans, and other ingredients. Large metropolitan areas such as Chicago or New York have had access to Indian grocery stores for a long time, but now even small- to midsize towns have an Asian (or Indian) store that carries a large selection of Indian ingredients. For convenience, if you still need to order by mail or online, see ordering information on page 29.

Whole or Ground?

Spices are used in all different forms: whole, crushed, ground, roasted, or fried. Each type adds a different texture, taste, and intensity to the dish. Buy whole spices whenever possible, as they have a long shelf life. Fresh-ground spices offer the best flavor.

Spices get their flavor from essential “volatile” oils. Buy ground spices in small quantities, as they lose some of their flavor over time. For best results, once the vacuum seal on a spice jar is broken, use within six months. Mark the date of purchase or the date opened to help you keep track.

Store spices in airtight jars and keep them in a cool, dry cupboard. Do not refrigerate or freeze spices, as the moisture can actually affect their flavor and texture.

A Word About Curry Powder

Curry powder is one spice blend. Most Indians do not use curry powder, and if they do, it is for seasoning a particular dish. Curry powder is often used in America to create curries—a sauce-based yellow dish. I do not use curry powder at all. For each dish, I use individual spices to create a different flavor and taste. No more words about curry powder.

Substituting Spices

Spices and their blends add distinct flavor and taste to each dish. A recipe may call for whole or ground spice. The whole variety is usually more potent than its powdered form. Substituting the spices can alter the taste and character of the dish. If an ingredient is not available, omitting it is usually the better choice.

Glossary of Spices and Other Ingredients

A list of spices, herbs, and other unique ingredients is given below with their description, uses, and benefits. The common Hindi translation of each is included in italics.

Homemade Spice Blends and Basic Recipes

Some of my favorite masala recipes are below. Making any one of these is well worth the effort. Store the blends in a cool, dry place in an airtight container and they will last up to a year. A coffee grinder works best to grind the spices. If using a blender, use the small jar, shake frequently, and sieve the spices to obtain a fine blend. Good food begins with good masala!

Garam Masala

MAKES : about 1½ cups

This recipe has been passed on from generation to generation in my family. I only have one garam masala recipe, for I do not mess with perfection.

½ cup cumin seeds

⅓ cup whole black peppercorns

½ cup large cardamom pods or ⅓ cup green

cardamom pods

1 tablespoon cloves

3 cinnamon sticks

10 to 12 bay leaves

1 tablespoon dried ground ginger

1. Heat a small fry pan on medium heat. Dry-roast the cumin seeds until golden brown. Cool to room temperature.

2. Combine all the spices and grind to a fine powder. If necessary, sift the spices to eliminate any large pieces. Store in an airtight container.

Chaat Masala

MAKES : about ⅓ cup

This is a hot-and-sour