Spices Blended Indian and International Cuisine

We all love Indian food with mixture of Indian Spices and their subtle flavors.

Chicken Masala (Pollo masala)

Can be used in mildly flavored non-veg cuisine, particularly those deriving its thickening foundation from tomato and onion.

Chicken Tandoori Masala (Pollo Tandoori Masala)

The tandoori masala is an important blend of spices used in many Indian dishes. It gives a spicy, smoky and aromatic flavour to your food. It can be bought at most grocery stores down the spice aisle or ethnic foods aisle, though I prefer to make my own blend – it’s incredibly easy to make and requires only a few simple ingredients.

Garam Masala (Mezcla de especias)

Garam masala adds warmth, sweetness, floral notes, and a touch of heat from the black pepper. It is intended to be a fragrant spice as well as flavorful. While cumin, coriander, and turmeric may remind you of curry, garam masala is generally not fiery hot.

Chole Masala (Chole Masala)

Chole Masala is a delectable North Indian (Punjabi) curry of chickpeas or kabuli chana cooked in onion, tomato and basic spices gravy base. The use of whole spices in the form of paste along with onions gives an incredible flavours and aroma to the dish.

Rajma Masala (Rajma Masala)

Rajma masala is a popular North Indian dish that is made very often in Punjabi households. Boiled Red kidney beans are simmered in spicy onion-tomato gravy. This spice blend has a lot of spices in it like dry mango, nutmeg, coriander, pomegranate seeds, cinnamon, ginger, cumin, cardamom, mace etc.

Meat Masala (Carne masala)

A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavouring spices lend this blend an aromatic chorus. It is used in all meat preparations requiring a dark gravy.

Fish Masala (Masala de pescado)

Fish Masala is spicy and delicious in thick coconut gravy. It is a Kerala styled fish curry made with a lot of spices and tomato. This fish curry is more similar to Meat based Curries and is very flavorful and aromatic. The gravy is rich and tasty as Coconut Milk is used. Initially the fish is marinated in a lot of flavorful spices so that they penetrate inside and give the fish a very strong taste.

Biryani / RICE Masala (Biryani / ARROZ Masala)

Biryani masala is a more elaborate version of garam masala, incorporating a much wider variety of spices, herbs, and aromatics, and is perfect as a chicken biryani masala, a mutton biryani masala, or a veg biryani masala. It’s commonly used as a seasoning for biryani, pulao, and other rice dishes, and even for mutton or chicken curry.

Pizza -Mixed Herbs (Pizza-Hierbas Mixtas)

The “pizza herb” is well known as an anti-viral and anti-fungal. It can also be used to treat fungal infections, internally or externally. Oregano has also been found to soothe bee stings or snake bites.

Pasta-Mixed Herbs (Hierbas mezcladas con pasta)

Herbs can magically flavor up dishes without resorting to loads of salt, butter, and cheese. Adding a little green to a meal not only makes it prettier and tastier, but can pack some awesome health benefits, too.

Pizza Seasoning (Condimento de pizza)

Pizza Seasoning is an authentic mix of herbs and spices that makes adding traditional Italian flavor to recipes convenient and consistent, with the perfect balance of herbs, garlic, salt and onion.

Chorizo Seasoning (Condimento de chorizo)

The key ingredient that gives Mexican chorizo its red color and spiciness is the Ancho chile powder. But depending on where you live Ancho chile may or may not be available. Below I have listed a way of substituting the Ancho chile with other chile powders. Using the substitute will yield a slightly different tasting chorizo but it will still be very close in taste and can be used just the same.

Mixed Spices / All Seasoning (Especias mixtas / Todo el condimento)

The spices included in this blend are mainly sweet, with an emphasis on the cinnamon. It is most often used in baking, sprinkled over fruit, or combined with other sweet ingredients.

Curry Powder (Polvo de curry)

It is commonly used to flavor soups, stews, sauces, marinades, meat, and vegetables. As the popularity of curry flavor increases, creative chefs are finding more unconventional uses for the seasoning such as hamburgers, scrambled eggs, and potato salad.

Coriander Cumin Powder (Polvo de comino y cilantro)

Grounded from coriander seeds, coriander powder is an essential condiment in the Indian cuisine. Very few dishes can be made without the touch of coriander powder. It has a pleasing aroma and savor.

Chicken Spices (Especias de pollo)

They work with chicken that is baked, grilled, roasted, slow cooked, smoked or prepared in a wok. Additives are often mixed into store-bought seasonings to preserve or enhance flavor and serve as anti-caking agents.

Pepper Green (Pimienta Verde)

Cooking with Pepper Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish.

Ginger Garlic Paste (Ginger Garlic Paste)

Ginger and garlic, as we all know add a nice taste and flavor to curries, soups, and many other dishes. But these spices are also loaded with medicinal properties that adds more advantages to its features and makes your food healthier. Ginger has healing properties along with improving digestion and treating nausea.