Masalas or spices are the key for the all Indian and Mexican dishes.

To list the specific ones:
  • Tumeric (Haldi) - powered form
  • Chili (Mirchi) - in various forms like powered, fresh green, crushed red
  • Cumin (Jira)
  • Mango powder (Amchoor)
  • Garam Masala - special blend of various spices (details follow)
Salt - universal!

Fresh Cilantro - dhaniya and Chili - mirchi/chile
Nothing can beat fresh cilantro (home grown!) but there some frozen cubes at Trader Joes too.

They also have fancy boxed cilantro.

Finely chopped cilantro and chili

Cilantro and Mint paste - ease of use but ofcourse not as fresh.

Fresh mint

Garam Masala Ingredients
You can get a ready made mix of spices and there is even wikipedia article. So no official recipe but according my mom its black peppers, cloves, elaichi, cilantro seeds and cumin seeds. Bulk of it is the black pepper which is supposed to give it a kick.

Ginger and Garlic
Usually use it fresh but cant beat the convenience of the paste in a bottle with an extended shelf-life when you put them in the fridge!

Salsas and Chutneys
These mixes go into the cooking and can be enjoyed with snacks - especially fried ones!

Sala de Chile Fresco - fresh chilli and tomatoes.

Saffron or Kesar

This is a very special and very expensive spice - 1g container cost $5 so do the math! It adds its distinctive aroma a color. Use with pulao.



Sesame Seeds


Black Pepper

Mango powder/Amchur

No comments: