TYPES OF INDIAN SPICES(MASALAS)

India is a land of Spices. In Indian cuisine spices (masalas) has an important role. Indian spices gives a good colour, texture, aroma, and therapeutic properties in a food. Although different spices are used in different food in one category. Spices are divided into the following categories. Indian Masalas (Spices) are mainly of five types-

 1.Plain Spices(Sada Masala):- 

It is mainly used in making Dal (Pulses). It includes the following spices. 

• Coriander Whole
• Red chilli
• Turmeric
• Ginger & 
• Garlic

2. Hot Masala ( Garam Masala):-This spice is commonly used for vegetable curry or lentil curry, it includes the following spices-

• 
  Coriander Whole
• Red chilli
• Turmeric
  
• Ginger
• Garlic
• Cloves
• Tamarind
• Mustard seed
• Peppercorns ( Black pepper).

3. Strong Masala( Tej masala):-This spice is used in meat, chicken or fish curry. This spice is prepared by mixing cinnamon, cumin and black cardamom in garam masala. Tamarind is not used in it. Tamarind is used in garam masala. Tamarind is used in garam masala, in sweet vegetables like Sitaphal , turnip and in Sambhar Dal.  While tamarind is used in spicy spices only in fish dishes, it includes the following spices-

• Fennel
• Turmeric
• Red chilli
• Coriander
• Ginger
• Garlic
• Cloves
• Cinnamon
• Bay leaf
• Black cardamom
• Cumin
• Peppercorns.

4. Pulao Masala:- Pulao  is rice dish , there are different types of pulao, like, peas pulao, Jeera pulao, veg pulao etc. for this the following spices are used-

• Fennel
• Cumin
• Ginger
• Cinnamon
• Bay leaf
• Cloves
• Black cardamom.

5. Sweet Masala( Meetha Masala):- This spice is used in sweet food and some special sweets. Its essential spices are 

• Fennel 
• Cumin
• Cloves
•  Cardamom 
•  Bay leaf

 Special spices include Kewda water, Silver leaf, Dry fruits, Khova(Milk Solids), especially when decorating or garnish.