Aromatic blends in the Indian cuisine

In Indian cuisine the general name of the used aromatic blends in the Indian culinary is „masala“. The name refers to the dry mixtures out of dry herbs, as well as for mixtures out of fresh and dry spices, mixed with liquid (wet mixes).

Aromatic blends in the Indian cuisine

The spices generally are processed through:
– drying
– roasting and grinding or crushing
– stewing in grease and pressing
– whole, fresh leaves and fruits and seeds.

Masala types – Indian cuisine

The types of masala in the Indian cuisine are as many as the provinces in the country, since each cuisine prepares the mixtures with spices in accordance with the traditions and tastes of the region, as some of them are unique. Out of the dry masala the most spread and popular are:

Garam masala (in translation „hot/warming mixture“) – a mixture of cumin, cardamom, coriander, clove, cinnamon, laurel leaves, dry ginger, black and white pepper and macis – for spreading of soups, vegetable and meat dishes, chana masala, milk sauces

Tikka masala – a mixture of cumin, cardamom, coriander, clove, cinnamon, ajwain, black pepper, green hot peppers, nutmeg – for preparing predominantly of chicken, lamb (as a substitute of the chicken), Indian cheese (in vegetarian variant)

Chaat masala – a mixture of cumin, coriander, black pepper, green hot peppers, mango in powder, salt „calamam“ – for sprinkling of vegetable and fruit salads, for preparing of different types of „chaat“

Pav Bhaji masala (it bears the name of the vegetarian dish Pav Bhaji) – coriander, cardamom, cumin, cinnamon, black pepper, seeds fennel, red hot peppers, fenugreek – for dishes with vegetables, for preparing of dishes for fast food

Tandoori masala (it is prepared for dishes, cooked in a clay oven “tandoor“) – a mixture of cumin, black cardamom, green cardamom, coriander, clove, cinnamon, dry ginger, black pepper, red pepper, fenugreek, nutmeg, macis, dry garlic and dry onion – for preparing of different meats, for sauces and marinades

Korma masala – mixture of cumin, black cardamom, green cardamom, coriander, clove, cinnamon, nutmeg, macis, Indian laurel leaves, black pepper, fennel, poppy seed, anise, small hot red peppers, salt – for vegetable dishes, eggs, chicken meat, garnished with piquant sauces, prepared with yoghurt and/or coconut

Sambar masala – cumin, coriander, curcuma, chana dal (yellow lentil), urad dal (black lentil), fenugreek, small hot red peppers, mustard seed, leaves curry and asafoetida – for preparing of sambar, for sauces to different types of boiled rice