Pankaj Boutique proposes many spices for Indian cuisine to enable you to cook Indian dishes discovered in Indian restaurants or during a stay in India. Choose from grounded spices, whole spices, in leaves or seeds and other aromatic herbs. Also find Indian spices blends, to quickly and easily prepare Indian recipes. The properties of spices, in addition flavoring dishes, are beneficial and have been used since ancient times in Indian cuisine.
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The masala dani (or masala dabba) usually contains 7 basic spices of Indian cooking: turmeric, cumin seeds, mustard seeds, ground coriander, garam masala, red chili powder, and fenugreek. They form the aromatic foundation of many traditional recipes, making it easy to recreate authentic Indian flavors at home.
Dry Indian spices generally keep for 12 to 36 months after production, depending on the spice and storage conditions. The date shown on the package is a Best Before End (BBE): beyond this, the spices are still edible but may lose some aromatic intensity. To preserve their flavors, it is recommended to store them in an airtight container, away from light, moisture, and heat.
Indian spices can be used whole or ground, at the start or end of cooking, depending on the desired effect. Gradual dosing is recommended: start with small amounts and adjust to taste. Lightly roasting whole spices in oil or dry before adding them to dishes helps fully release their aromas.
"The masala dani is much more than a spice box: it is the heart of Indian cooking. Its composition is often passed down from mother to daughter, along with the skills and recipes that come with it, thus perpetuating family traditions and flavors."