India is the land of spices! We all know how and what amount of impact spices have had on Indians for ages. From medicinal uses to using it to set benchmarks across the world by inventing delicious delicacies, spices have played a vital role for Indians. However, in this blog, we are only going to discuss the combination of spices Indians loves to devour! 

Every region in this country has its cooking style and way of using spics and condiments in unique combinations. This blog has listed 5 basic spice combinations that will help you understand which spices blend well with each other and how!

5 Indian Spice Combinations

1) Tempering Spices:

A lot of people question this part of cooking and rather underestimate it, but, for those who know, tempering spices releases their flavour in the oil. In the further processes, when the food is cooked in that aromatic oil, it makes the dish taste even better. It could also be called the 'Garnishing Technique' as it helps to elevate the final look of the dish.

Tempering can be done even at the end of the dish. For instance, in a dish like dal tadka, tempering is added at the end. A few basic spices included in the tempering are cumin seeds, black mustard seeds, split black gram (urad dal), fennel, asafoetida (hing), split Bengal gram (chana dal) and dried red chillies. Cumin, black mustard seeds, and split black gram are combined in equal parts and kept in a separate box as a tempering mixture in South India. Different tempering spice combinations are used in various parts of India.

2) Garam Masala:

Garam Masala or Biryani Masala is used to make the famous rice dish called Biryani. This is a powdered spice mixture that is used in both curries and rice dishes with flavour, including biryani. These spices have a powerful flavour and are highly aromatic. They consist of bay leaves, cinnamon, mace, cloves, cardamom, and cassia bark. Due to its fragrant scent, cardamom is frequently used in various Indian and International desserts and sweets.

After a filling and hefty dinner, some Indians have a habit of chewing paan or betel nut leaves. Paan promotes saliva production and aids in digestion. Paan contains refreshing spices like cardamom and cloves. Garam masala can be considered an essential spice of Indian cooking!

3) Ideal Paste Blends:

The famous paste that falls into every tempering is the all-rounder ginger-garlic paste. These two elements usually go together in equal proportions. Sometimes even coriander, cloves and cinnamon are also added to this paste to make it taste richer. It adds a very delicious flavour to any spicy dish. Not just ginger and garlic, Indian cuisine uses various other paste blends that help in making the food taste delicious.  

4) Sister Spices:

Some spices are paired in daily cooking and are referred to as "sister spices." Ground turmeric and red chilli powder are a fundamental sister spice combo. These two spices can be found in almost every spicy Indian cuisine. Cloves and cinnamon, coriander and cumin, and nutmeg and mace are other sister spices. 

5) Whole or Independent Spices:

Whole spices are often referred to as independent spices. Clove, cardamom, coriander seeds, and fenugreek seeds are some independent spices. These essential base spices each have a distinct flavour. These spices are called independent spices because they can be used independently depending on the dish. 

A fundamental and adaptable spice - coriander is used in numerous spice powder blends, including garam masala, pav bhaji masala, biryani masala, etc. This spice is used in every form - fresh coriander leaves, coriander powder, and even the whole spice.

Fenugreek is a staple spice in various recipes, such as sambhar, without which the dish is incomplete. This spice is utilised as a whole spice. Kasuri methi, or dried fenugreek leaves, is another name for them. Its distinctiveness is further enhanced by the fact that it is utilised as a conditioner in herbal hair care.

Spices enhance flavours, but it's crucial to use them in the proper proportions—neither too little nor too much. One of the most crucial pieces of advice is to watch out not to burn the spices when cooking since this can produce a dish that tastes terrible.

We hope we were able to impart information that was useful enough. Happy cooking!