Nice n Spicey, The Spice box basics

My spice box or Masala Dabba is one treasure trove.  It is something I have had for years and has travelled with me to Charleston from Dar-es-Salaam.  It is a circular stainless steel tin with several small containers within it, housing the various spices and herbs that I use in my everyday cooking. In my opinion food is not just about taste; but a form of communication conveyed through touch, taste, look, smell and also through listening. Food is vital to  our survival and the type of food we consume, I believe, dictates our state of health and our mind.

The masala dabba has everything in it from healing herbs and spices to products that add golden/red hues to our food; these are an important part of the complex yet magical flavours of my Indian recipes.  Some masalas are healing and are claimed to help lower cholesterol, cure colds, have anti bacterial values, freshen breath all whilst imparting their lovely flavours.

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Spices can enhance the taste but  too much of one spice can totally wreck a good meal.  When I learnt to cook, spices were added through judgment not by measuring spoons.  A lot of my recipes for everyday foods were actually passed on to me by my mom, sisters, in-laws and friends. All recipess, although prepared in the same manner, had its own unique flavour created by the amount of spices added to them and these amounts were all based on the cook’s approximation.  Each cook could therefore, make the same dishes but with subtle differences due to the quantity of spices they would add.

Each Indian cook has his or her own chosen spices. Some are particular to the region they hail from and the spices most commonly used in Gujarati households are Cumin, Corriander/ Cumin Powder, Turmeric, Chilli Powder, Dried Whole Chillies, Cloves, Cinnamon, Fenugreek Seeds.  The typical masala dabba also has two lids. The inner lid that fits snugly over the small pots containing the spices and an outer lid.  Some come with a small spoon for each of the spices and some with just one spoon.  There are steel ones, wooden ones, dabbas with glass or clear acrylic lids.  Some dabba’s are handed down  several generations.

Below is a brief description of the commonly used spices and herbs that are housed in the Masala Dabba,

Turmeric – known as Curcuma Longa) the root of which resembles the ginger root.  Turmeric is said to have healing properties and the root can be eaten fresh.  In the Masala dabba however, this root is dried and powdered and adds a beautiful orangey/golden colour to curries, daals, rice etc.

Chilli – whole and powdered: whole dried chillies are used in the tempering of dishes while the powdered version (most used) adds heat to the dishes.

Mustard Seeds – Used in most Indian cooking to temper dishes.  Whole seeds are added to hot oil and allowed to pop. The flavour of these popped seeds is nutty.

Coriander – leaves and seeds: The seeds which are a warm nutty flavour are used whole or ground into a fine powder and used to season and thicken sauces. The leaves are used as a garnish in most Indian Savoury dishes

Cumin Seeds – a nutty, aromatic spice used powdered or whole.  Has properties that aid digestion.  Cumin powder is often blended with coriander powder to make “dhana jeera”. 2 thirds coriander powder to one third cumin powder (seeds of both are roasted slightly then ground).

Cloves: very strong pungent spice used sparingly, bears a warm aroma and has antiseptic properties

Cinnamon – aromatic spice, sweet yet mildly hot producing a warm sweet taste.  The leaves from the plant are also used in cooking and known and Bay Leaves.

I also occasionally use the garam masala which is a mixture of herbs and spices such as cinnamon, star anise, cloves, fennel…the proportion and blend of spices vary for each cook.

My masala dabba is an integral part of my kitchen, a supremely important box that breathes life into the food I prepare. It is my palette of colors and has a place of pride in my Jikoni.  It would be impossible to prepare the various dishes with the unique and distinctive flavours brought about by the spices in my masala dabba.