Homemade Masala

Spice mixes or masala(s) have a great significance in Indian cooking. These are indispensable for the dishes. Some become a part of the ingredients of the recipe, some are sprinkled at the time of finishing and some are used both ways. I would always get readymade spice mixes. However, one fine day, for the blog, I thought of making a spice mix in my kitchen. I made it, I used it and I loved it. There is hell of a difference in the homemade and readymade spice mixes, mark my words. Ever since then I have been making the spices mixes at home. My mother prepares all the basic spices for me such as red chili powder, dry mango powder, turmeric powder and so on. And I prepare all the spices mixes at home. So basically no store-bought spices in my kitchen! I have whole spices or homemade spices or homemade masala spice mixes.

Why make masala at home?

• It is pretty simple to make Indian spice mixes at home. With correct recipe in hand, a homemade masala is all about collecting, measuring, roasting and grinding the spices.
• Homemade spice mixes are adulteration free. We all know the readymade masalas are often corrupted by adding sand, small stones, artificial colors, chalk powder etc. At times even chemicals are added which might prove hazardous to health.
• Homemade spices are much more flavorful than the readymade ones. You have to try it to believe it. Next time when you make pav bhaji, use homemade pav bhaji masala and see the difference for yourself.
• If made at home, spice mixes or masalas can be customized. For example, in my chai masala, I like more black peppercorns, so I make it accordingly. If you like more of cinnamon, you can increase its quantity.
• Homemade masala are much more hygienic. Certainly, a mom will be more careful and hygienic than a factory guy.
• Readymade spices come with a pretty long shelf life. Preservatives are added in the masalas to ensure they last longer. At home you can make smaller batches and enjoy the freshness of flavors, getting rid of all the preservatives. I make a small batch of fresh sambar masala each time. And I love its flavor.

What things should be kept in mind while making masala or spice mixes at home?

• Select good quality of whole spices which have a long shelf life. The final product is only as good as the ingredients used. Make sure to use the best of spices. We won’t be adding any preservatives to lengthen the shelf life of the spice mixes. Therefore it is important that our ingredients have a long shelf life.
• Clean the ingredients properly. Make sure to check the ingredients well before use. They should be fresh and free of any molds, insects or small stones etc.
• Most of the recipes for homemade spices mix call for dry roasting the ingredients. This step not only enhances the flavors of the spices used but also makes them crisp, making the grinding easier.
• It is equally important to store the prepared homemade masalas properly. Masalas should be packed in an airtight container or zip lock bags and kept away from moisture etc.
• While using the homemade spices for the first time, use a small quantity, to get the idea. Thereafter add as much required.