Asian Indian Pantry Spices

The key to making wholesome and comforting curries starts with your ingredients. Spices are quintessential to cooking any Asian or Indian curry dishes.

Okay – you may ask what brings this up?!

well it all started last Sunday.

Whenever I am overwhelmed with a task in hand, such as painting our house which is not the funnest job to do, I find myself doing the oddest clean-up ever! Last Sunday I decided to go through my huge pantry spices, re-jar, re-label and re-arrange. Whilst lovingly going through my collections, I remembered that once a customer asked me “what are the spices you could never do without?!” At that instant, all I could say was “Oh My God, I couldn’t imaging not having ALL my spices… ” With this memory flash whilst having a giggle or two to myself, it dawned on me that this question is quiet serious! Too serious in fact!

Which one of these spices do I choose? How excruciating!

After much deliberation I narrowed the collection to 50, 30 and finally 15 MUST-HAVE-SPICES.

I tried really hard to narrow it down even further.. but I had to stop myself with all of this non-sense and finish off pantry clean-up and get back to what I really needed to do – painting our laundry which is three weeks going now!

No discredit to all the other amazing spices out there – but here is my pick of the range.

With this note; how is your pantry spice collection? How many could you forgo?

Asian and Indian Pantry Spices

  • Turmeric Powder
  • Cumin Seeds Whole
  • Coriander Seeds Whole
  • Cloves Whole
  • Green Cardamom Whole
  • Black Peppercorns
  • Fennel Seeds
  • Fenugreek Seeds
  • Black Mustard seeds
  • Garam Masala
  • Curry Powder – single roasted and mild
  • Saffron 1g
  • Nutmeg Whole
  • Nigella Seeds
  • Ceylon Cinnamon 35g

Collection of these 15 spices packed in 50g quantity for only $44.95

 

Fresh Spices and bits and bobs you may need

  • Onion
  • Garlic
  • Ginger
  • Red and Green Chilli
  • Ghee [pix_button type=”Third_color” size=”tiny_button”position=”right”]ADD TO CART[/pix_button]
  • Yoghurt
  • Coconut flour [pix_button type=”Third_color” size=”tiny_button”position=”right”]ADD TO CART[/pix_button]
  • Besan flour [pix_button type=”Third_color” size=”tiny_button”position=”right”]ADD TO CART[/pix_button]
  • Curry Leaves [pix_button type=”Third_color” size=”tiny_button”position=”right”]ADD TO CART[/pix_button]

Spicy Cooking Tips

Roasting your wholes spices is an important first part of curry making.

You will be amazed how this simple and quick process would make a difference to the overall flavours of the dish. Dry roasting is to wake up the spices by activating the essential oil.

  • Heat a heavy based pan on medium heat
  • Add your wholes spices – continuously stir to avoid burning the spices as it will make your curry bitter
  • Remove from heat and remove from the pan to stop the roasting process
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