Don’t settle for anything less than delicious this month! On National Herbs and Spices Day be prepared for a flavor awakening! We're Indian spice experts with a passion for sharing everything Indian inspired. To celebrate, recreate your favorite Tandoor Chef flavors at home with these 5 easy cooking hacks!
In India, spice is king. Fragrant and dynamic spices, like Asafoetida, also known as Hing, deliver a smooth flavor that makes Indian food our favorite cuisine! Reminiscent of leeks when cooked, asafoetida compliments most commonly-used Indian vegetables, like potatoes, onions, cauliflower, peas, and quick-cooking greens. A little goes a long way! What flavor profile will you cook up?
Be thoughtful in the spices you choose to use. They should each add character to your dish and contribute to the mouthwatering aroma we all associate with Indian food. Coriander gives the chutney in our Masala Dosas a warm, mild and sweet flavor with a citrus undertone.Masala Dosa: crepes made of rice and urad dal, stuffed with spiced potatoes and sauteed onions.
Why does masala, the delicious spice mixture used in Indian cooking, vary from region to region and household to household? Every dish requires a variation of spices different from the last. It’s what makes Indian flavors so dynamic!
In India, spices are roasted in order to dry them out in preparation for the seasonal monsoon dampness. However, we love dry roasting them to add complexity of flavor. As whole spices heat, they release aromatics that can then break down and recombine to form dozens of new compounds. This process helps to establish each delicious layer of flavor!
The best way to dry roast your own spices is to toss whole spices in a dry skillet, stirring and tossing frequently over medium heat, until they begin to smell toasty and fragrant. Let them cool before incorporating into dishes or grinding in a spice grinder!