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Indian cuisine relies heavily on spices. Even the most basic dishes can be given life by adding these flavourful spices to them. As masalas are frequently used in Indian cuisine, it is important to store them properly to extend their shelf life. The masala box, or namak dani, is the best container for doing this. Masalas can be kept fresh and flavourful by being stored in a namak dani, which also takes up less room than separate jars.
While mostly made of stainless steel, spice boxes can also be found in other metals such as brass, copper, and silver. Each metal has its own unique properties and benefits. For instance, brass and copper have natural antimicrobial properties, while silver is known for its ability to keep food fresh for longer periods of time. However, it is important to note that some metals may react with acidic spices, such as tamarind or vinegar, and alter their taste. A wooden spice box is also popularly used to store and organise masalas. The spices are stored in small quantities in the little compartments of the masala box to ensure that they remain fresh and potent and are easily accessible when needed for cooking. This not only makes it easier to find and use the right spice, but it also helps to keep the kitchen organized and free of clutter. When choosing a spice box, it is important to consider the type of spices you will be storing and the material that best suits your needs.
Cleaning a masala box can be a challenging task, as it may develop stains if not cleaned regularly. The accumulation of dirt and grime can not only affect the freshness of the spices stored in it but also result in unpleasant odours. Improper cleaning of these boxes can impact the aroma of the spices, compromising their quality.
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Rinse With Warm Water
Rinsing a namak dani well in warm water is one of the easiest ways to clean it. This helps keep the masalas from sticking to the box and gets rid of the remnants. Warm water also helps remove stubborn stains and pungent odours. But be careful not to use too much water if you're using a wooden masala box.
Use Mild Soap
To clean your masala box, you can also use mild detergent or liquid soap. Add a few drops of liquid soap to a bucket of warm water. You can use lemon-based liquid soaps, as lemon is a great cleaning agent and helps remove strong smells. Soak your masala box in the bucket for 10–20 minutes. Wash it with a soft sponge or with your hands and pat it dry.
Vinegar
Vinegar works wonders at getting rid of tough stains. Just mix 2-3 tablespoons of vinegar with a cup of water. Pour this water all over the box and keep it there for 8–10 minutes. Wash the solution off with lukewarm water and dry it with a soft towel.
Wipe With A Soft Sponge
Dip a soft sponge in a dishwashing liquid soap and clean the inside of your namak dani. Avoid using a harsh sponge because it can scratch the box's surface. After thoroughly cleaning it, rinse it with warm water and wipe off any soap scum.
Rinse And Dry Completely
Let the masala box completely dry after thoroughly rinsing it. Leaving it in the sun is the best method for doing this. You can restock it with all the masalas once it has dried completely. Make sure that you do not put your masalas in a wet container, as it may damage the spices.
