Spice blends that give Rajasthani dishes their distinctive taste
Rajasthan, the land of maharajas and palaces, is also home to a rich culinary heritage. The arid climate has shaped its cuisine, leading to the use of spices that not only add flavor but also offer health benefits and help in preserving food. Let's explore five essential spice blends that give Rajasthani dishes their distinctive taste.
Garam masala: The warmth of Rajasthan
Garam masala is a blend of ground spices like cinnamon, cardamom, cloves, cumin, coriander, and nutmeg. It's used across India, but each region has its version. In Rajasthan, it's typically more robust to complement the hearty dishes served there. This blend adds warmth and depth to dishes and is often added toward the end of cooking to retain its aromatic properties.
Laal maas masala: Fiery red heat
Laal maas masala is a fiery combination of red chilies blended with coriander seeds, garlic, ginger, and other spices. It's the heart of the iconic Rajasthani dish laal maas, imparting a deep red color and intense heat that mirrors the desert sun. This masala doesn't just add spice; it also has antioxidants from the chilies which can boost metabolism.
Ker sangri pickle masala
Ker sangri pickle masala combines fennel seeds, mustard seeds, and fenugreek seeds with the tang of dried mango powder. This blend is tailored for pickling ker sangri, a traditional Rajasthani duo of beans and berries. It bestows a sour yet savory taste that enhances the dry texture of ker sangri, making it a beloved regional specialty.
Chaat masala: Zesty sprinkle
Chaat masala is a staple across India, but Rajasthan's version stands out with its bold use of amchur and black salt. This spice mix is liberally sprinkled on fruit salads and snacks such as bhelpuri, adding a zesty flavor that elevates the dish. Moreover, it aids in digestion, with asafoetida and cumin among its key ingredients that contribute to its healthful properties.
Panchkuta masala: Desert five-spice
Panchkuta or Panchmel masala consists of five ingredients - dry coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and fennel seeds - representing five different flavors that balance each other out perfectly when mixed in equal proportions. It's commonly used in vegetable dishes featuring five specific desert vegetables including sangri beans, giving them an earthy yet complex flavor profile.
