- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 25-30 green cardamom pods
- 15-20 cloves
- 6-8 tsp mace
- 1 Nutmeg
- 5-6 cinnamon sticks (2 inch stick)
- 2 Star Anise
- 1 tbsp fennel seeds
- 1 tsp black peppercorns
- 2 tbsp sesame seed (khuskhus)
- 10 bay leaves
How to make Masala
Spices have been used in food and medicine since the ancient times. Culinary spices and herbs have been used as both a preservative and also health enhancing products. Spices have also played a major role in Ayurveda science. Because of its varied and significant applications, spices have become valued commodities. Various compositions of spices have been used in various culinary applications to improve taste and flavour.
Spice mix or ‘Masala’, as it is called in India is a blend of spices, either dry roasted or mixed like a paste with other ingredients such as garlic, onion etc. It is best to blend the ingredients fresh right before you add to the dish you are making. It adds so much depth to the flavour, aroma and texture of the whole dish.
The masala, like many things piquant, traces its origin to South Asia, but there are several adaptations in various other countries and we are now seeing a rising demand for the likes of masala flavoured foods from India.
The spice mixes or masala from some other countries are – Advieh from Iran, Berbere from Ethiopia, Garam Masala from India, Hawaji from Yemen, Montreal Steak Seasoning from Great Britain and many more.