COOKING TIP: Using East Indian Spice Blends

EAST INDIAN FLAVORING

Indian cooking is about BOLD flavors achieved by using a variety of spices, all used together. Curry and Garum Masala are two ofthe most popular blends. 

While each Indian Chef or housewives may have their own recipes for these spice mixtures depending on their palates, the region of India in which they live or a variety of other factors, I present a recipe for one of each of these blends below, which may be modified in any way that your taste directs. 

GARUM MASALA, known as Indian “sweet “ spice because it contains cinnamon, nutmeg and other spices which Western cooks think of as “sweet”, as well as savory spices e.g., cumin and coriander. Because some of these ingredients turn “bitter” after prolonged cooking, Garum Masala is added at the end of cooking time or even when the food is taken off the burner.

RECIPE

5 parts whole coriander seeds

4 parts whole cumin seeds

2 parts, each, black peppercorns and cardamom pods

1 part, each, whole cloves and nutmeg (freshly grated or powdered)

Except for the nutmeg, toast all whole spices in a skillet under medium – low heat until fragrant and a few start to darken. Remove from heat, cool, and grind using a spice grinder or coffee grinder, used exclusively for grinding spices. 

Add nutmeg and store in an air tight container.

CURRY POWDER, like Garum Masala, contains both whole and powdered spices, but it has a yellowish - orange color due to the use of turmeric in the blend. Curry is added during the early stages of cooking to prevent bitterness. It frequently is added to the oil used for sauteing aromatics, such as onion and garlic, at the beginning of the cooking process and is cooked for a few minutes, to ‘bloom’ the flavors, before the next ingredients are added.

RECIPE

6 parts, each, dried chili peppers, fennel seed and coriander seed

2 parts cumin seed

Dry toast the spices in a pan on medium heat until some of the seeds start to pop, about three minutes. Remove and cool.

Grind the blend in a coffee/ spice grinder with:

2 parts white peppercorns

2 parts mace

1 part ground turmeric

Store in an air tight container and use within one week.

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 [AH1]