Take up your chai game up a notch with this chai masala tea blend. If you don’t have time to make it at home with my recipe, this is a great option and a family favorite!
A staple in the north and south Indian cuisine, chana dal are brown chickpeas that have been split and skinned/polished. They have an earthy, nutty flavor.
This yummy blend of Indian spices adds a bit of tangy flavor to your food. I cook with it a lot, and my kids even sprinkle it over apple slices to add a bit of zing to their after-school snack!
Dry Mango Powder
Dry mango powder, or amchoor, is a popular Indian spice made from dried unripe green mangoes. It has a nutty, fruity flavor, and when added to curries it develops a sour flavor.
Fenugreek leaves are hard to find, but these dried ones will last in your kitchen shelf for up to 1 year. They have an intensely deep aroma, like died rosemary. Sometimes, I just like to smell them!
Pav Bhaji Masala
This is the perfect blend of Indian spices — instead to buying all the different spices that go into making pav bhaji, you have them all in this one packet!
Saffron is actually among the world’s most costly spices by weight, but one thread goes a long way. I add this to many dishes and for a rich golden color, creaminess, and a sweet and floral aroma.
Thai Red Curry Paste
The key to a good Thai curry is a good curry paste. I used to make my own until I discovered this brand — unlike most curry pastes that have fish oil, this one is vegan, and just 1 teaspoon goes a long way!