For an authentic Indian touch, you can’t go wrong with seasoning spices. India is a home for many aromatic spices. And, its a country with more diverse cuisines, as many as 36 distinct cuisines. However, what binds this vast culinary diversity is quite simple…the insignificant quantity of the spices used in our everyday cooking. Every region has their own favorite combination of spices…either it be a fresh raw whole spices, fine blends, coarsely pounded, wet-ground paste, toasted dry spices or some burnt dust. Its still a mystery, who likes what! In fact, every ethnic group to family has their own standard protocol and norms to use their spices. And, that’s India.

Indian culture derives from 5000 years of time line, and the spices are mandatory for our traditional medicines and quintessential to our cooking. From sweet smelling fragrant cardamom to the world’s hottest chili peppers; you name it…we use it. Whether it be a smoky cumin seeds or the downright pungent fenugreek seeds, we never shy away that easily! Our love affair with bold-aromatic cloves to the pleasant smelling cinnamon is undivided. Spices, not only imparts flavor, color, character to the dishes we make…it has definitely touched our hearts.

Well, but working with spice combination could be quite daunting for any novice cooks! A tiny speck of an extra cloves could make your gums go numb for several days, a little bit less-mint can completely ruin the rice dish you fixed! So, many find it very challenging to understand the nature of the spices and to deal with the exact measurements for the particular recipe. The key to success is interestingly quite simple though! Just try to study the character of the spices you use. Its almost like a musical notes, no one has the correct combination yet, but anyone can bring forth the warmth out of it.

Before even deciding on the menu or recipes, one needs to know the proper usage of the spices. Whether it be some whole spices dropped fresh into the stew pot or adding only a blended version at the end of the cooking! Some recipes calls for wet-ground paste, yet another dish requires only a tad pinch to be sneaked-in secretly! There are some ingredients that has to be toasted and smoked before blending, and few should be popped in the hot-oil directly! Wow, the seasoning could go endless like this. I recall, how my Mommy was so particular that, I should add only the coarsely stone-pounded peppercorns to certain dishes and how she insisted to use fine dust to some of the recipes! Boy, she was a terrific cook. Yep, every little spice has their own unique nature that needs to bombarded by the cook, depending on the dish he /she is making. All these skills would certainly release the natural flavors and would add essence to your otherwise bland food. It not only intensifies the aroma and makes the food rich, it would most definitely add character to your cooking style. That would be highly appreciated in near future.

Common Indian Seasoning Combinations – The Complete Idiot’s Guide

Seasoning & Combinations	Suitable Dishes (Tentative)	Method & Description
1 tsp olive oil 1 tsp pepper powder 1 tsp chili flakes	Works well on cruciferous vegetables like kale, broccoli.	Its easy to fix, I generally opt this for stir-frying the veggies.
1 tsp oil ¼ mustard seeds ¼ cumin seeds 1 pinch asafoetida 1 dry chili few curry leaves.	South Indian style vegetable stir-fry. Examples: Poriyal, Kura, Thoran.	Temper these spices in hot oil, wait till it crackles and add desired vegetables and stir-fry.
1 tsp oil ¼ coriander seeds ¼ cumin seeds ½ coriander powder 1 chili powder ½ mango powder ¼ cumin powder ¼ garam masala	North Indian style vegetables stir-fry. Examples: Subzi, Salan, Curries.	First make a tadka (temper) the whole spices in oil and then add vegetables plus following powdered spices
1 tsp oil ½ mustard seeds ½ cumin seeds 1 tsp urad dal ¼ asafoetida 1 fresh or dry chili few curry leaves	Chutneys. Yogurts based pachadis or raithas.	Temper these spices mentioned in hot oil and wait till it crackles and lentils reddens. Add them to chutneys and pachadis.
1 tbs oil 1 tsp mustard seeds ¼ tsp cumin seeds 1 tsp chana dal 1 tsp urad dal ¼ asafoetida 3-5 fresh or dry chilies 1 inch ginger, grated (optional) few curry leaves	Variety rice items, like Lemon rice, Tamarind Rice, Curd Rice and Tomato rice.	Heat oil in a shallow pan and temper these spices and wait till it pop and splutters and run this seasoning over the rice prepared.
4 tsp oil ½ mustard seeds ½ cumin seeds 4 fenugreek seeds 2 peppercorns 1 tsp urad dal ¼ asafoetida 1 cup red onions, chopped 1 fresh or dry chili few curry leaves	Add this to South Indian style ‘Keerai Masiyal’. (Green leafy vegetables curry)	Its the same procedure, you temper the spices in hot oil, additionally you are adding fresh red onions…fry them real good until brown before adding it to greens.
2 tsp oil 1 tsp thallippu vadagam ½ mustard seeds ½ cumin seeds 1 tsp urad dal ¼ asafoetida 1 fresh or dry chili few curry leaves	Madras Kara kuzhambu andTamil Nadu special Vegetables Sambar	The additional ‘Thallippu Vadagam’ is a home-made spice mixture. This ingredient alone can heighten your sense of smell and crave for the dish.
1 tbs oil 1 tsp mustard seeds ¼ tsp cumin seeds 1 tsp chana dal ¼ fenugreek seeds 2 black peppercorns ¼ asafoetida 3 dry chilies few curry leaves	Iyer and Iyengar style Vatha Kuzhambu & Puli Kuzhambu or Pulusu or any other Tamarind based sauces.	I also use the same procedure to season other tamarind based vegetable curries.
2-4 tsp sesame oil 4 garlic pods(skin-on) minced 2 tsp chili flakes 1 tbp peanuts crushed	Andhra style Vepudu, best suited for bitter tasting vegetables and greens.	This is one of my favorite combo and keep making it all the time, I occasionally treat the gourds and melons with the same seasoning, works well.
½ sesame oil 1 tsp Chinese 5 spice powder 1inch ginger, minced 1 inch garlic, minced 1 tsp chili flakes 1 pinch MSG 1 table spoon soy sauce 1 cup green onions	For many Indo-Chinese style cooking. Best suited for fried rice and sauces.	Its my kitchen essential. I cannot go straight without my dose of Chinese food for two weeks.
1-2 tsp peanut oil 5-7 basil leaves 1 tsp honey 1 tbs soy sauce 1 tsp peanuts, crushed 1 tsp chili flakes 1 pinch MSG	For Thai-style fried rice.	More or less similar to Chinese ingredients, but pay attention to the particular recipe in question each time. They significantly vary each time.
1-2 tsp oil 2 kaffir lime leaves 1 lemon grass stalk 5 basil leaves 1 can coconut milk	Thai style curries and sauces	This is a basic idea behind the recipe, but every dish has its own recipe and it may call for some more ingredients.
1 tsp ghee 2 tsp fennel seeds 1 cinnamon stick 3 cloves 3 cardamon, crushed 1 bay leaf	Korma or Qormas	Well, I have earned lot of pats on my back for my qorma recipes. Honestly I don’t do anything unusual, just this seasoning. It works all the time.
1 cup sesame oil 2 tsp mustard seeds, powder 2 tsp fenugreek seeds, powder 1 tsp chili powder ½ tsp turmeric powder 1 cup vinegar	Tamil Nadu and Andra style Pickling spices.	Pickling spices differ from from region to region, so check out the recipe before you intend to cook.
1 cup mustard oil 4-5 coriander powder 1 tsp fennel seeds powder 2 tsp mustard seeds, powder 2 tsp fenugreek seeds, powder 1 tsp chili flakes ½ tsp turmeric powder 1 cup vinegar	North Indian style pickles	The mustard oil alone can give a deep impact to North Indian style pickles, but if you haven’t tasted it before, it may take time to acquire and appreciate this distinct flavor.
1 cup oil 4-5 coriander powder 1 tsp garam masala powder 2 tsp mustard seeds, powder 1 tsp chili powder ½ tsp turmeric powder 1 cup vinegar or lemon juice	Andhra style meat and chicken pickles	The very idea of these spices aroma can kindle one’s senses.

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