Turmeric, a staple in masala dabbas, contains curcumin, known for its anti-inflammatory properties and health benefits
Asafoetida, often called "Hing," has a pungent aroma when raw but transforms into a unique umami flavor when cooked
Fenugreek seeds not only add a bitter note but also have a sweet maple-like flavor when toasted
Fenugreek seeds not only add a bitter note but also have a sweet maple-like flavor when toasted
Cumin is widely used in cuisines from Latin America to the Middle East, showcasing its global popularity
coriander powder, adds a citrusy and nutty flavor to dishes, enhancing their depth and aroma.
Mustard seeds vary in color, taste, and heat level, ranging from yellow to black.
Ajwain seeds are prized for their digestive properties and have a thyme-like flavor.
Black salt, also called kala namak, has a unique sulfurous flavor and is a must-have in Indian cuisine
Garam masala is a blend of various spices, each with its unique role in creating a harmonious flavor profile