My Everyday Masala Tin

This is my everyday spice tin. Every ingredient in it has special quality and helps the human body in some way or another. These are the main spices for cooking a simple gujarati food.

Gujarat is in the west of India. Every part of India has its own lovely cuisine, a different way of mixing similar spices which would give out different aromas and tastes. Gujarati food is generally on the sweeter side. We use jaggery (which is a concentrated product of date, cane juice) in most of our dishes.

In my masala tin I have mustard seeds mixed with some fenugreek seeds

The mustard seeds have so many qualities and medicinal benefits. They are usually used for ‘tadka’ for curries and dal. Some of the benefits of mustard seeds are reduce the severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer.
Mustard seeds are mostly mixed with one fifth portion of fenugreek seeds which helps the body in muscle strength.
I also have whole cumin seeds which is also for the purpose of ‘tadka’ and gives out a very nice aroma with cooked. Cumin seeds (jeera) also is very high in Iron and has digestive properties.
There are whole red chillies, whole cinnamon and cloves which when put in the oil give a very nice subtle flavour and aroma to the dish.
There is then turmeric powder which give colour to the gravy and has antibiotic properties.
The brown course powder is a mixture of cumin and coriander powder (dhana jeera powder).
I have salt and chilli powder for seasoning.

If it is everyday healthy normal food, I prefer not to use Garam Masala powder but just couple of whole cloves and a small piece of cinnamon stick to give the dish an aroma.