The Essential South Asian Spice Pantry
By Rozmeen Bhai
Great cooking starts with a well-kept spice pantry. Rozmeen Bhai believes a dozen carefully chosen spices can carry almost any dish.
The essentials
Cumin seeds, coriander seeds, turmeric, Kashmiri red chilli, black mustard seeds, green and black cardamom, cloves, cinnamon, bay leaves, fennel seeds, fenugreek seeds and kasuri methi.
Whole versus ground
Whole spices keep their flavour far longer. Buy small amounts of ground spices and replace them often; toast and grind whole spices whenever possible.
Blooming spices
Many dishes begin with tadka: whole spices warmed in hot oil or ghee until they crackle. This releases their oils and flavours the whole dish.
Garam masala
Every family has its own blend. A simple version combines toasted cumin, coriander, cardamom, cloves, cinnamon and black pepper, ground fine and kept airtight.
Storage
Keep spices away from heat and light in sealed jars, and label them with the date. Freshness is the difference between good and memorable.