Ah spices. What would we do without them? To me there is nothing better than the smell of spices and onions sauteing on the stove. Below is a list of spices, masalas (spice mixes), and a couple of dried herbs, that we have on hand (most of them all the time). I would say that the first 6 are the ones we use most and keep in what is called a masala dabba (splendid invention!). The rest are used here and there, some more often than others. We store them in mason jars (cup, pint, lids). I hope I’m not forgetting anything.
- Jeera (Cumin)
- Mustard Seeds
- Tumeric
- Chili Powder
- Coriander Powder
- Garam Masala
- Rajma Masala
- Cassia Bark
- Cinnamon Sticks and Ground
- Cloves
- Cardamom
- Fenugreek & Fenugreek Leaves (Kasoori Methi)
- Hing (Asafetida)
- Amchur Powder (dried mango)
- Oregano
- Thyme
- Fennel
- Star Anise
- Dagad Phool (just for goda masala)
- Goda Masala
- Chat masala (we like the one called Chunky Chaat, mmmm)
- Black Salt (love the sulfur flavor!)
- Jal Moodi Masala
- Allspice
- Black Peppercorns
- Caraway
- Nutmeg
- Ajwain (used in Indian breads)
- Nigella (for achari dishes)
But…there is a place I don’t like the smell…in my clothes! But we got lucky. Our apartment is set up in such a way that to get from the kitchen to the bedrooms, you have to go through the dining room, living room, then around the corner. Whereas in my old studio apartment, I could smell spices when I opened the closet (how on earth did that smell get into a closed closet??), now the house smells wonderfully spicey, and our clothes wonderfully Tide-y.