Spices & Masalas
Jeera, haldi, mirch, dhania and whole garam masala, plus blends like sambar powder, goda masala, panch phoron and chaat masala for everyday cooking.
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The round steel masala dabba, with its seven little katoris of jeera, rai, haldi, mirch, dhania, methi and hing, is probably the most-opened box in an Indian kitchen. This spices and masalas section fills it and the shelf around it.
Whole spices such as cumin, mustard seed, cloves, cinnamon, black cardamom and bay leaf go into the tadka or the pressure cooker. Ground spices sort out the daily basics. Regional blends do the rest: sambar and rasam powders in the south, goda masala in Maharashtra, panch phoron, a whole-seed mix in Bengal, and chaat masala sprinkled over fruit and snacks almost everywhere. Garam masala recipes vary from family to family.
Aroma fades with time, so a recent packing date matters more for masalas than for most foods. Check the ingredients for added salt or colour, and look for the FSSAI licence and the grinder or packer's name. Keep powders in airtight jars away from the stove's steam.