Six spices to get to know
Cumin
Warm and earthy. Whole seeds are often bloomed in fat; ground cumin mixes into sauces.
Coriander
Ground coriander has a citrusy, rounded flavor. Whole seeds can be toasted and crushed.
Turmeric
Earthy, golden, and staining. A small quantity goes a long way.
Chili powder
Indian chili powders vary in heat. A US chili-seasoning blend is not the same ingredient; check labels.
Garam masala
An aromatic blend with no single universal formula. Check the ingredients and follow the recipe.
Mustard seeds
Often used in a hot-oil tempering. They can splutter, so prepare the next ingredients before heating.
The supporting shelf
Rice, lentils, canned chickpeas, canned kidney beans, tomatoes, onions, ginger, and garlic make a useful starting collection. Buy specialty ingredients for a specific dish rather than filling every shelf at once.
Shopping in the US
Ingredient labels differ. Cilantro means fresh coriander leaves; coriander powder means the ground dried seed. Heavy cream and plain yogurt serve different roles. Paneer is a firm fresh cheese; tofu changes both texture and flavor and is not an identical replacement.
Store thoughtfully
Keep dried spices tightly closed in a cool, dark place away from the stove. Label containers and buy smaller packs while learning your preferences.
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