Masala Flavor Magic – The story of spice blends

I was a very naughty child. I got into more trouble than you could imagine.  As a result, I spent many an afternoon sitting in the kitchen watching my mum folding samosas or blending spice mixtures or simply cooking phenomenal meals for the family.

My mum always simplified the spice blends, in fact if you saw her spice pantry – it was very basic.  She’d always say, “It’s not how many spices you use, it’s how you use them”.

With that said I’d like to share her four basic spice blends – typically known as Masalas

Meat Masala – add excitement to meat and poultry dishes

6	tbsp	coriander seeds
3	tbsp	cumin seeds
.5	tsp	carom seeds (ajawain)
.25		star anise (2 or 3 sections)
3	inch	cinnamon stick
4		cloves
3		black cardamom pods
5		bay leaves
1.5	tsp	dried cilantro
.5	tsp	mace
1.5	tsp	turmeric
1.5	tsp	red chili powder

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Curry Powder

7	tbsp	coriander seeds
4	tbsp	cumin seeds

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Sabzi Masala – this blend makes vegetables and seafood come alive. This is the meat masala combined with 2 teaspoons of curry powder.

2	tsp	curry powder
6	tbsp	coriander seeds
3	tbsp	cumin seeds
1/2	tsp	carom seeds (ajawain)
1/4		star anise (2 or 3 sections)
3	inch	cinnamon stick
4		cloves
3		black cardamom pods
5		bay leaves
11/2	tsp	dried cilantro
1/2	tsp	mace
11/2	tsp	turmeric
11/2	tsp	red chili powder

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Garam Masala

4	tbsp	ground cinnamon
1	tbsp	ground cloves
1	tbsp	ground cardamom
1	tsp	ground mace

 

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Heat heavy unoiled skillet over low heat. Add whole spices, except leaves, and toast, tossing occasionally until fragrant. Allow to cool, grind all the whole spices with the leaves (I prefer to use a coffee grinder – but any electric grinder will work just fine), add the powdered spices, mix and store in an airtight container. Keep away from light and heat. Tip: the minute you smell the toasty fragrance of spices, remove them from the pan. If they burn they will become bitter.