Save
So, you bought the cookbook, subscribed to the YouTube channel, and ravaged the shelves of the ‘world food’ section of the supermarket. You are ready to invite the smells, sounds and tastes of the Indian subcontinent into your kitchen.
The cornerstone of making the most delicious Indian food is using fresh ingredients. This includes your spices. Sure, they are ‘enduring’, and they may seem invincible in their plastic original packaging; they certainly don’t look any different even though they have not seen the curve of a spoon for a year, but believe me – using stale spices in your carefully prepared butter chicken or paneer masala is like putting ordinary unleaded petrol in a Ferrari. Sure, it will work, but will it make mouths water or set tongues wagging like it should? Do not let yourself and your cooking down by using stale spices. That doesn’t mean you have to grow your own cardamom, but there are tips and tricks to get the most from your spices and elevate your cooking.
Buy only what you need
Buying the ‘value-for-money’ bumper pack of turmeric or garam masala is often a fool’s bargain, unless you intend to use the spices in your cooking every day. Months will have passed by the time you use the sorry dregs at the bottom of the pack – they will have lost their aroma, kick and zest. So, only buy what you intend to use within three to six months. Moreover, though it may be obvious to some of you, a common error is picking spices from the front of the shelf. I have found spices with a “best before date” up to 6 months later from the back of the shelf. Beware of the oldest shelf-stacking trick in the book.
Lastly, there isn’t a need to stock your cupboard with the niche spices that are seldom seen in your recipes unless you are an avid cook and true enthusiast. There are a few core spices you need in your pantry. I have given a guide to these here.
Invest in some airtight jars
The best way to keep your spices at peak potency is to transfer them to airtight jars as soon as you get them home. There are few aromas more alluring in a kitchen than popping open an airtight jar of garam masala. I personally prefer to use clear glass airtight containers – that way I can keep an eye on when I need to re-stock. Also, don’t forget to label the jars. The last thing you want to do is confuse a paprika with chilli powder if you’re in a rush whilst cooking. It also avoids the ‘mystery spice jar’ conundrum that we have all encountered at some point or another when reorganising our pantries.
Image: ©StockFood/Hammond, Francis
I also have a spice box, or ‘masala dabba’, on my counter top within arm’s reach of the cooker. It’s an airtight stainless steel circular box, with 7 smaller circular bowls with individual spices I use in my everyday cooking. It is effectively a handheld pantry that can be found in every Indian home.
Store your jars in a dry and cool place if you can, preferably away from windows or the stove. Heat, moisture and light are the enemy when it comes to keeping your spices fresh.
The ‘nose-in-jar’ test remains the best way to work out how fresh your spices are – stale spices lose their aroma and ability to make you smile. As a rule of thumb, ground spices will begin to lose their flavour, fragrance and colour after about six months. Seeds and whole spices (cardamom, cloves & cassia etc) will last a bit longer – again the nose test should tell if you if it’s time to restock.
You don’t add spices, you cook spices
The spices in your airtight jars have so much potential. However, to realise this, one must know the magic formula:
Spice + heat = great food
The application of heat unleashes the performer in your spices: it will make them sing and dance, and elevate your cooking. There are many ways in which this is done, none of which take long at all.
On preparing your dish of choice, one should temper the spices for 10-20 seconds in hot oil (i.e pre-heat the oil in your pan). The spices should sizzle on hitting the oil but not burn – a medium-high heat usually does the trick. This releases the natural oils from the spices and with it comes the depth of flavour and aroma that you are looking for.
Image: Screenshot from YouTube, How to Make the Perfect Indian Rice
Similarly, toasting spices is critical to unleashing the flavour of your spices and is crucial in making spice blends and garnishes. All that is required is a minute or two on a medium-hot dry pan, and voila! Most Indian spice blends are made from toasting different mixed whole spices, which are then ground down into an incredibly fragrant powder – like garam masala. Indian families often have their own signature spice blends, and that includes the secret garam masala recipe, which has been passed down through generations of my family. As garam masala is pre-toasted, you’ll often see it added to dishes right at the end – as a finishing flavour.
On the topic of finishing flavours and garnishes, I love to make roasted cumin powder from scratch. This is a wonderfully potent, nutty powder that is delicious and adds an earthy richness when sprinkled over yoghurt ratios and dips, and even works as a salad dressing.
To make your very own roasted cumin powder:
- Heat a dry frying pan on a medium heat setting. Once hot, add the cumin seeds (as much as you require) and allow to toast for a couple of minutes.
- You should begin to smell the fragrance of the cumin seeds after a minute or so. When you see the cumin seeds have turned a whole shade darker of brown, turn the pan off and transfer to a plate to cool. There is a fine line between perfectly toasted and burnt so do be quick.
- Once the roasted cumin seeds have cooled, pour into a pestle and mortar, or alternatively, you can use a coffee grinder. Grind into a powder and allow to cool once again.
- Use immediately in your cooking or transfer to an airtight jar.
