Grounded Spices

Usually this powder is just called amchoor. It’s one of our favorite spices and when added to any dish, it imparts a great sourness. It's a common Indian Seasoning, and it's extremely sour.

Because this powder consists of dried mango, it is chock full of acids, anda little goes a long way. You can find out more about this ingredient in Master Indian's blog post on how to use amchoor.

Asafoetida (hing) is one of our favorite Indian spices. To cook with hing, is to cook with one of the most powerful aromatic spices in the world.

To use hing, you must always add it to your frying pan when your oil or butter is hot. It should sizzle for a few seconds 5-20 before adding onions, garlic, or ginger. For a meal of four, expect to use between % and % of a teaspoon of hing. Make sure to store it in a sealed container. You can find more out about this spice on our asafoetida blog post.

Indian red chili is a ground spice with a heat similarto cayenne pepper, though it may be hotter or milder depending on where the chilies come from and how they're grown. Typically its flavour is more floral than cayenne, and it is a brighter red. This is also a good ingredient to add slowly at the end, when you're adjusting the heat of your dish.

Indian food needs turmeric. Turmeric, a ground spice, has an earthy supporting flavour. Of all the spices used in Indian cooking, this one has huge health benefits, and an astounding yellow colour. Usually only a teaspoon is used to flavour and colour a dish for a family of four. If used for health purposes, make sure to include at least a dash of black pepper in your recipes. Turmeric is a great anti-inflammatory, but without the piperine from black pepper, its effects are diminished.