Cocktails and Cuisine

By Rajni Hatti

Spices Demystified

Almost every South Asian home has a pantry overflowing with spice jars. Although South Asian cuisine may vary widely from region to region, one thing remains the same – spices are the cornerstones of our cuisine. The list of spices used in South Asian cuisine is a long one. If you are new to these spices, a good way to begin your journey is to start with a basic set of spices and build your knowledge from there. Here’s an introduction to five of the most common spices used in South Asian cuisine:

An easy way to begin using South Asian spices is to make a spice mixture that you can grind up once and then use over time. All you need is a coffee grinder, which you can find at any store that sells cookware (use the coffee grinder only for spices, otherwise your coffee will taste like the spices!). Spice mixtures will last two to three months when stored in an airtight container.

Garam Masala
Makes about ¼ cup garam masala.

Garam masala is, by far, one of the most used spices mixtures in North Indian and Pakistani cuisine. There are many variations of garam masala - you can adjust the amounts in this recipe to suit your taste. Recipes using garam masala are easy to find in South Asian cookbooks or online. Try one out using freshly ground garam masala and you will never use the pre-ground version again!

Ingredients
2 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon peppercorns
2-inch piece of cinnamon stick
1 teaspoon whole cloves
¼ teaspoon cardamom seeds (3-4 cardamom pods, peels removed)

Instructions
1. Heat a heavy pan over medium heat. Add the spices to the pan and stir occasionally for a few minutes until they give off an aroma.

2. Cool to room temperature.

3. Grind to a fine powder using a coffee grinder.

4. Store in an airtight container (does not need to be refrigerated).

Badam Powder (Almond Powder)
Makes about 1 cup of badam powder

In Ayurveda, almonds are considered therapeutic for the brain and nervous systems. This simple ground almond mixture is an excellent healthy alternative to hot chocolate and transforms a mug of hot milk into a nourishing treat!

Ingredients
1 cup slivered almonds
1 green cardamom pod, peel removed
20-25 saffron threads, crushed

Instructions
1. Heat a heavy pan over medium heat. Add the slivered almonds, cardamom seeds and saffron. Stir occasionally for a few minutes until almonds begin to turn golden brown.

2. Transfer to a bowl and cool to room temperature.

3. Grind to a fine powder using a coffee grinder.

4. Store in an airtight container in the refrigerator.

Serving Suggestions: Put 3 teaspoons of badam powder in ¾ cup of hot milk. Add sugar to taste and stir well. Badam powder can also be added to cereal or oatmeal.