Most traditional households in India
blend their own spices. This seemingly
complicated process is actually very
easy. Homemade spice blends are fresh,
delicious, and—best of all—salt and
additive free. Most of the blends below
are recipes made by my grandmother in
Chandigarh, India. Some were
developed by friends from other regions
in India. And still others resulted from
extensive research and testing.
Know that no recipe has to be
followed exactly. If you don’t have
ground ginger on hand, for example, just
omit it. If you don’t like the taste of
coriander, increase the cumin or other
spices. If you have a lower tolerance for
axel boer
(Axel Boer)
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