It is not usual to use a single spice in food. The normal thing is to use several spices looking for a balance between aromas and flavors. This, which a priori seems so simple, has developed throughout history. Giving rise to almost new spices that are really just the mixture of several of them in more or less defined proportions. And of course, the masters of spice mixtures are the Indians. Look at the indian spices that we present to you.
Curry
Possibly the earliest, or at least the most famous, spice blend is the Curry. As we have already indicated, it is an original spice mix from the India. It is believed that it began 500 years before Christ in the south india. The normal thing in Indian houses is to prepare the curry mix directly during meal preparation.
Which translates into countless formulations of curries (jokes that there is as many curries as Indian families). In some way, the market has picked up that knowledge and formulated different curries. These are marketed all over the world, often adjusting the mixtures to suit the taste and cooking of each country or region.
En general, all curries are made up of a mixture of ground spices. It is used as a basis turmeric, giving the typical yellowish color to the different dishes where it is added. Another aspect to take into account in curry is the spicy base, defined by two spices: ground pepper and ground cayenne.
Depending on the amount of these spices that are added we can have from Mild curries, almost sweet, to very strong and intensely spicy curries.
Fenugreek among the Indian spices
Another common ingredient in some types of curries is fenugreek or fenugreek. This provides a very specific aroma and flavor, closely related to the indian cuisine. From here, there is a wide variety of spices that can be incorporated into curries. For example, cloves, cardamom, cinnamon, cumin, nutmeg, coriander, ginger, paprika, etc.
They have developed so much that some curries have ended up adopting their own name, such as the Curry London Finest, Curry Madras, Curry Indian, or Curry Vindaloo. This spice is used in countless dishes to enhance the flavor of sauces and soups, accompany meat (lamb, chicken), poultry, fish, vegetables, rice, eggs, potatoes, etc.
Garam Masala
El garam masala is another mix of indian spices. Its name means a mixture of hot spices. What it is about is to seek a balance between all its components, predominating the aromatic notes. Although it may have some resemblance to curry. The big difference is the absence of turmeric and fenugreek in the garam masala.
The original mix is prepared with cinnamon, cloves, nutmeg, cardamom and black pepper. To these ingredients you can add cumin, ginger, coriander, mustard and a little cayenne to add a point of heat. Although the garam masala It should not be a very spicy mix of spices.
When using the garam masala it is preferable to add it at the end of cooking. In this way it preserves all the intensity of its aroma and flavor. It is used in countless dishes of meats, fish, soups, stews, rice, legumes and vegetables.
A curious way of using this Indian spice is the preparation of Masala tea or Spiced tea. It is native to the mountainous areas of the north of the India, on the slopes of Himalayas. A black tea strong sweetened with sugar or honey and a pinch of the spice mixture is added. It is taken with cream or milk, resulting in a very peculiar flavor between sweet and spicy, being also very digestive.
