Chaat Masala Is a Finishing Spice, So Timing Changes Everything
Chaat masala is a tangy South Asian finishing blend commonly made with amchur, kala namak, cumin, coriander, pepper…
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Two Jars With the Same Label Rarely Taste Alike
An Asian blend usually names a balance rather than a recipe, so two jars with the same label can taste nothing alike. These seven cover five spice, curry powder, garam masala, and the rest, with the proportions each one should hold and what a commercial version tends to leave out.
What actually goes in the jar, in what proportion, and which commercial versions leave things out.
In This Collection
In this collection 7 profiles
Is Curry Powder Actually Indian? How to Use It Well
Curry powder is a British convenience blend that adds quick yellow color and mild warmth as an early base. Bloom it in…
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What Is Shichimi Togarashi and How Do You Use It?
Shichimi togarashi is a Japanese seven-flavor seasoning built around chile with citrus peel, sansho, seeds, seaweed…
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What Is Tandoori Masala, and How Does the Marinade Work?
Tandoori masala is a chile-forward blend commonly built from coriander, cumin, ginger, garlic, warm spices, and…
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What Is in Chinese Five Spice, and When Should You Use It?
Chinese five spice is a strong blend led by star anise, not chile heat, with cinnamon, fennel, clove, and pepper…
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What Is in Garam Masala, and Why Does It Work?
Garam masala is a roasted warming spice blend used most often near the end of cooking. It usually centers on cumin…
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Which Thai Curry Paste Should You Use for Your Curry?
Thai curry paste is a wet pounded mixture of chiles, lemongrass, galangal, makrut lime, shallot, garlic, and savory…
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