Using Masalas & Spices

Our masalas are authentic as they can get and just like anything good, they require some time and understanding to get the best use out of them. The way we use masalas in our kitchen is to accentuate the existing flavours in the ingredients that we are cooking with - while providing a warm & underlying flavour. Find below some key general tips when using masalas and spices.

Timing

Masalas are often used towards the finishing of the cooking of currys & sauces, or in marinades. They can also be added to the base of dishes after the initial cooking of aromatics such as onions , garlic & ginger other wise known as the“ तर्का - tarka stage”

Temperature

Adding it directly to oil that is too hot can burn them. Adding them in too early can not only lose the flavour of the masala but actually make it unpleasant.

Different recipes require different techniques but as a general rule of thumb ; powders are almost never added directly hot oil. Whole spices are used instead. And whenever heating any spice - the oil should indeed be hot, but not so hot that it burns the spice.

Application

It becomes important to know what masala or variety of spice is best used for what application.

Whole spices do well in the beginning stages of cooking with hot oil. Powders generally get added in the middle of cooking or just after aromatics are browned.

There are also certain spices that do well with others, and this depends on what region the original dish is from.

In North India, the foundation spices are Cinnamon, Bay Leaf, Cardamom, Clove, Black Pepper.
While in the South , Mustard Seed, Curry Leaves, Coconut & Red chilies are some of the main pantry staples. It all depends what region the dish you intend to cook originates from.