Elaborative combination of dried spices is the basis of most Indian
culinary; many Indian cooks are good in blending ingredients to produce
enticing sauces, pastes, and dips. In view of the humid weather in the
Asian countries, to maximize freshness, aroma and flavor of these sauces
and pastes is not to be taken lightly, all for the superiority of dining
satisfaction; most are them are therefore made just before cooking, even
commercial ones are not purchased in bulk. Some of the spices used to
make the sauces and pastes are raw but most of them are toasted or fried
before use; it is best to toast the spices whole, set aside to cool then
pound afterward.
Among the most useful kitchen tools in Indian cooking is the round
stainless steel spice box, a tight-lid tin with smaller containers in
it. Up to seven types of essential spices may be stored separately in
this box; some have additional layer(s) for larger or longer items like
cinnamon sticks, bay leaves, cardamom pods, etc. which may otherwise be
stored in bigger individual spice tins.
Enhance your meals with the selected list of sauces, pastes, and dips!