FREQUENTLY ASKED QUESTIONS
When you use a particular combination of herbs or spices in several recipes (or in one frequently used), it becomes convenient to blend these ingredients beforehand. This is called masala blend.
Although there are many types of Indian spice blends, these are five of the most common: Garam Masala Powder, Tikka Masala Powder, Sambhar Masala Powder, and Chaat Masala. If you've tasted Indian cuisine at any time, you've likely tasted one of these Indian spice blends without even realizing it!
The best way to combine/blend Indian spices is to toss whole spices in a dry skillet, tossing and stirring frequently on medium heat until the blend smells toasty and fragrant. Once done, transfer the mixture to a bowl and allow it to cool before including it in dishes or grinding it in a mortar or a dedicated spice grinder.
You can blend/grind your spices using an electric spice grinder, blender, food processor, or coffee grinder. There are also many manual methods for grinding spices by hand.
The iconic Mumbai spice blend contains overriding flavors of chili, black pepper, paprika, and citrus-like mango powder. This mix goes with onion powder, Turmeric, coriander, ginger powder, and a dozen or more spices to top off this one-of-a-kind masala blend.