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In Indian cuisine, masalas are the heart of recipes, adding depth, aroma, and warmth to dishes. However, every region has its own distinct spice blends that give its dishes a special character. These blends are often passed down through generations and define a family’s food tradition. Although store-bought masalas are easy to use, they often lose freshness over a period of time.
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Grinding your fresh masala at home lets you know and control the ingredients you are using and adjust flavours to suit your needs. Performing this task can be easy with the Usha mixer grinder, which comes with sharp blades and can handle both dry and wet grinding. Whether you are grinding pepper, cardamom, or ginger-garlic paste, this appliance performs its task to its full potential. However, when preparing your fresh masala batch with this tool, just follow a few helpful tips, and you'll make the process easier and safer.
Choose Fresh Ingredients
When choosing ingredients to create a fresh masala batch, it is essential to pick fresh spices like cumin and whole coriander, as they have natural oils that give a vibrant and bold taste. Do not pick older spices as they lose these oils and become bland. In addition, fresh spices are free from preservatives, cheaper, clean, pure, and chemical-free, providing a better and safer option than store-bought ones.
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Roast Spices Before Grinding
Roasting the spices before grinding helps remove any natural moisture in whole spices and prevents the masala from clumping or sticking inside the grinder. Spices like fenugreek and mustard seeds can taste bitter when used raw, so this process mellows these harsh notes and makes the spice blend more balanced.
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Use The Right Jar And Blade
Mixer grinders come with different jars, like wet jars and dry jars, and wet blades or dry grinding blades, each designed for a different task. Make sure to choose the right one to ensure your spices are ground finely and evenly. This saves effort and gives better results faster.
Grind In Small Batches
Grind spices in small batches to maximise flavour and freshness. Smaller batches ensure even grinding, preventing overcrowding and ensuring a consistent texture. This method also helps retain the spices' essential oils, which are responsible for their aroma and taste.
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Let It Cool Before Storing
It is important to cool ground masala before storing it to prevent moisture buildup, which can lead to clumping, spoilage, and loss of flavour. Heat from grinding can also degrade the quality of the spices if they are not cooled first.
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Store It In An Airtight Container
Freshly ground masala should be stored in an airtight container in a cool, dark, and dry place, like a pantry or cupboard. Avoid storing it in the refrigerator as the moisture can affect its quality and potentially cause clumping. For longer shelf life, you can also consider storing it in the freezer.
