You don’t need forty jars to cook well — you need a handful of spices you actually reach for, and a sense of what each one is good at. Here’s where we’d start.
Turmeric. Earthy, slightly bitter, and responsible for that warm golden color in so much South Asian cooking. A small spoonful goes a long way, whether it’s stirred into a curry or, as in our Turmeric Banana Oat Bowl, into something you wouldn’t expect.
A good garam masala or curry powder blend. Rather than buying every individual spice, one well-made blend does a lot of the heavy lifting. It’s the backbone of dishes like our Masala Egg Bhurji Toast.
Chili — flakes or powder. Heat you control yourself, added a little at a time. It’s what gives our Chilli Paneer Bites their kick.
A tikka or tandoori-style spice mix. Smoky, slightly sweet, built for grilling or roasting — it’s exactly what makes Paneer Tikka Skewers taste like they came off a much bigger grill than they did.
Whole cumin or coriander seed. Toasted briefly in a dry pan before grinding, either one adds a depth that pre-ground versions lose in the jar — worth the extra two minutes in things like our Crispy Paneer Pakoras.
Start with these five, use them often, and replace them before they go stale — a spice drawer works best when it’s small and gets used, not big and forgotten.
Recipes to Try From This Article
Never Miss a Recipe
One email a week. Real recipes, no spam.
Save it for later and follow Bananuts for a new recipe every few days.
Save to PinterestFollow on PinterestFollow on InstagramFollow on Facebook