The Land Of Spices

Our monthly online grocery shopping list is not complete without these two must haves in any Indian kitchen, Black pepper powder and Garam Masala.

Native to the Malabar coast, India, black pepper is an important Indian masala. When one enters Kerala, you will get a whiff of pepper aroma along with the coconuts and bananas! An interesting fact is that black peppers are cultivated as climbers and grow upto 30 feet tall. Very aromatic and almost pungent, it is a mandate in your kitchen. Fondly called the King of spices, black pepper is also a great medicinal spice. It is a perfect antioxidant that helps boost your immunity levels as well. Black pepper can be used to treat cold and other related ailments. Black pepper powder is commonly used in a popular South Indian dish called Rasam which is had along with rice. Kerala is a state that uses black pepper in a lot of their food items from curries to vegetable subzi to other dry mixes.

One spice, many varieties

The King of spices can also be used to add a zest to any cuisine. From omelets to fries to grills to curries and to even rice varieties, a hint of the King is all it takes to turn it into an instantly hit dish. No matter where you go, make sure your spice cabinet has a jar of black pepper powder to save you on a rainy day. Black pepper powder can also be added to make your tea as well as it is a great way to spice up things in your evening snack routine.

Another mandatory in your spice rack is the very famous Garam masala. It is grounded with many spices such as cardamom, coriander, cumin, cloves, cinnamon, pepper and a lot more. It is favorite in every Indian household and no kitchen is complete with this magic. It comes in deep undertones of brown to deep orange. There are different versions of garam masala blends in India, you have the Kashmiri garam masala that has a good hint of Kashmiri Chilli and then there is the Punjabi garam masala that has a ginger as an additional flavor to it.

It mainly originated from the Northern parts of India and one can especially find it in Mughal cuisine. Garam masala is used at different stages of a cooking process, some use is in the beginning, and some at the end depending on the dish and how much aroma of the garam masala they want in it. With warm, mildly spice and sweet notes that are naturally found in it due to its mix of spices, sometimes Garam Masala is the only one that is needed for a dish and a pinch of salt.

It is one seasoning that everyone chooses no matter what cuisine they are cooking, South Indian to Punjabi to Kerala to Kashmir, Garam Masala is the mother of all spices that is going to make your dish an absolute smasher!