The Five Essential Masalas of Indian Cooking

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The Five Essential Masalas of Indian Cooking
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Cardamom
Used in the preparation of curries and rice
dishes, cardamom is one of the major ingredients
of khada masala. It adds aroma to the food and is
also used in desserts, cakes, buns, breads, and
cookies. You can also use it in your tea for its
aromatic property.
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Turmeric
Almost every Indian gravy has turmeric in it. It
has a sharp flavour and is used as a colouring
agent in rice, meat, daal, and various other
Indian curries. Turmeric has shown to reduce the
risk of cancer, arthritis, and diabetes, which
makes it all the more useful.
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Pepper
The flavour is strong and spicy and is used both
whole and ground. Be it the biryani masala or
just omelette seasoning, pepper serves the best.
It is used in stews and savoury dishes.
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Nutmeg
Another spicy ingredient, which is used to
enhance the flavour of stews of potatoes and meat
dishes. It is also used to garnish chicken soup,
sauces, and bakes dishes. Indian cooking uses it
in sweets as well.
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Ginger
It is used whole or its juice is used to add
spice to the curries. It helps conceal other
aromas and complements stronger flavours in a
curry. Seafood and lamb dishes cannot do without
this spice.
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Nail
Another spice that is used both in garam masala
as well as khada masala. It has a strong flavour
and is aromatic. Used sparingly, it enlivens the
taste of curries as well as rice dishes.
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Thank You
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