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
- Red and Green Chilli
- Ghee [pix_button type=”Third_color” size=”tiny_button”position=”right”]ADD TO CART[/pix_button]
- 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