Spice news
HarvestTurmeric Rallies As Karnataka Drought Hits Crop And Raises Fresh Supply Concerns By Kedia AdvisoryTradePatel Retail launches 23-product whole spices range under Indian ChaskaHarvestICAR-CIAE, Bhopal Develops Bio-Based Intelligent Indicators for Quality Monitoring During Post-Harvest Value ChainChilliChili Prices Hit Rp100,000 per Kg: What's Happening?MarketsSpices Board Trainee Recruitment 2026 Notification Out - Apply Online for 21 PostsChilliChicago-Area Brand The Spice Drops Launches a Concentrated Chili Oil That Makes Food Spicy Without Changing the FlavorHarvestSaffron In The Cold Desert? Ladakh Is Putting 90,000 Iranian Corms To The TestMarketsUttar Pradesh Gears Up To Become Global Hub For Spice Processing & ExportsHarvestWhy 100 UP Farmers Are Growing Turmeric to Reduce Elephant Crop RaidsHarvestWhy 100 UP Farmers Are Growing Turmeric to Reduce Elephant Crop RaidsHarvestTurmeric Rallies As Karnataka Drought Hits Crop And Raises Fresh Supply Concerns By Kedia AdvisoryTradePatel Retail launches 23-product whole spices range under Indian ChaskaHarvestICAR-CIAE, Bhopal Develops Bio-Based Intelligent Indicators for Quality Monitoring During Post-Harvest Value ChainChilliChili Prices Hit Rp100,000 per Kg: What's Happening?MarketsSpices Board Trainee Recruitment 2026 Notification Out - Apply Online for 21 PostsChilliChicago-Area Brand The Spice Drops Launches a Concentrated Chili Oil That Makes Food Spicy Without Changing the FlavorHarvestSaffron In The Cold Desert? Ladakh Is Putting 90,000 Iranian Corms To The TestMarketsUttar Pradesh Gears Up To Become Global Hub For Spice Processing & ExportsHarvestWhy 100 UP Farmers Are Growing Turmeric to Reduce Elephant Crop RaidsHarvestWhy 100 UP Farmers Are Growing Turmeric to Reduce Elephant Crop Raids
EveryMasala

Blends and masalas

67 spice blends, pastes and rubs, each drawn as a ring of its parts and made step by step: toast, grind, blend, temper, store.

RegionAllSouth AsiaSoutheast AsiaEast AsiaCentral Asia and the CaucasusMiddle EastNorth AfricaSub-Saharan AfricaEuropeNorth AmericaLatin America and the Caribbean

Regional blends

The signature mix of a country, a coast or a city: garam masala, ras el hanout, baharat.

🇮🇳 🇵🇰 🇧🇩 Regional blendsGaram masalaThe 'warming' finishing blend of the north, built on cardamom, cinnamon, clove and cumin.🇮🇳 🇵🇰 Regional blendsChaat masalaA tart, salty, savoury powder built on amchur and black salt, shaken over snacks and fruit.🇮🇳 Regional blendsSambar powderThe South Indian lentil-stew powder of coriander, dried chilli, lentils and fenugreek.🇮🇳 🇧🇩 🇳🇵 Regional blendsPanch phoronBengali five-seed whole spice mix of fenugreek, nigella, mustard, cumin and fennel.🇮🇳 Regional blendsGoda masalaA dark, lightly sweet Maharashtrian blend with dried coconut and stone flower.🇮🇳 🇱🇰 Regional blendsRasam powderA peppery cumin and coriander powder for the thin, sour soup called rasam.🇮🇳 🇵🇰 Regional blendsTandoori masalaA red marinade blend for food cooked in a clay oven, bright with paprika or Kashmiri chilli.🇮🇳 Regional blendsPav bhaji masalaA tangy, mild blend of dried mango, cumin and coriander for Mumbai's mashed vegetable and bread dish.🇮🇳 🇵🇰 🇧🇩 Regional blendsBiryani masalaA fragrant blend of whole and ground spices for layered rice and meat.🇮🇳 Regional blendsChettinad masalaThe peppery, aromatic blend of Tamil Nadu's Chettinad region, with kalpasi and fennel.🇮🇳 Regional blendsMilagai podi (gunpowder)A dry chutney powder of roasted lentils, sesame and chilli, eaten with oil on idli and dosa.🇱🇰 Regional blendsSri Lankan roasted curry powderA dark, deeply roasted curry powder with rice, cinnamon and fennel, used in Sri Lankan curries.🇵🇰 🇮🇳 🇧🇩 Regional blendsNihari masalaA warming blend for the slow-cooked beef or lamb stew eaten at breakfast across Pakistan.🇮🇳 Regional blendsDhansak masalaThe Parsi blend for dhansak, a lentil and meat dish, with fenugreek, cinnamon and chilli.🇮🇳 🇵🇰 Regional blendsHaleem masalaA rich blend for haleem, the slow-cooked grain and meat porridge of Ramadan evenings.🇮🇳 🇵🇰 Regional blendsAchari masala (pickle spice)The pickle-spice blend of fennel, nigella, mustard and fenugreek used in curries and chutneys.🇮🇳 🇵🇰 Regional blendsKashmiri masala (verinag)A Kashmiri wazwan blend with fennel, dried ginger and black cardamom, mild in heat.🇮🇳 Regional blendsBisi bele bath powderA Karnataka blend with coconut, sesame, cinnamon and marathi mogga for the rice and lentil dish.

The weekly digest

Every Monday: seven spices you may not know, what is cooking this week, and one blend explained step by step.