Every Indian household has a masala dabba, a round stainless steel box with small compartments for essential spices. While the contents may vary across regions, some staples are universal:
• Turmeric (Haldi): Known for its vibrant yellow color and earthy flavor, turmeric is used in almost every Indian dish. It is also revered for its anti-inflammatory properties.
• Cumin (Jeera): These small, nutty seeds add warmth and depth to curries, breads, and even beverages.
• Coriander (Dhaniya): Used in both seed and powder form, coriander offers a fresh, citrusy aroma.
• Cardamom (Elaichi): Both green and black varieties are used in desserts, teas, and savory dishes.
• Cloves (Laung): These tiny buds pack a powerful punch, adding complexity to biryanis and stews.
• Fenugreek (Methi): Its seeds and leaves are widely used for their slightly bitter, nutty flavor.
• Mustard Seeds (Rai): Often tempered in hot oil, these seeds release a nutty aroma and flavor.
• Chili Powder: While chilies were introduced to India by the Portuguese, they have become a cornerstone of Indian cooking.