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All Instant Masalas

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All Instant Masalas

INTRODUCTION Masala or massala is a term used in South Asian cuisines (including Indian, Nepali, Bangladeshi, and Pakistani cuisines) to mostly describe a mixture of spices. A masala can either be a combination of dried (and usually dry roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste. Masalas are used extensively in Indian cuisine to add spice and flavor, and lose quality when not fresh.Instant masala, and the contemporary English use of the word curry  are Western inventions and do not reflect any specific Indian food, though a similar mixture of spices used in north India is called garam masala. The word curry  is widely believed to be a corruption of the Tamil word Kari , variously meaning something like sauce , cooked vegetables or meat. In the western world, instant masalas mixtures tend to have a fairly standardized taste; though a great variety of spice mixtures are used in Indian cuisine. Instant masalas was largely popularized during the nineteenth and twentieth centuries through the mass export of the condiment to the western table, throughout Europe and North and South America and through its use in British Army rations. Instant masalas did not become standardized, as many of the original blends of masalas were still available throughout the world. The late 1960s and early 1970s saw a growth of Indian-based food consumption in the west and internationally. This led to an increase of Indian restaurants throughout the world. The tradition of keeping special blends of masalas simply became uneconomical, and instant masalas became increasingly standardized outside India. Indian cooks often have readier access to a variety of fresh spices than their foreign counterparts. Some curry cooks will have their own specific mixtures for different recipes. These are often passed down from parent to child. Unlike Western cooking wherein the emphasis is on retaining the original flavour of the meat or vegetables in a dish, in Indian cuisine, it is the aroma, taste, and colour of a spice mix or "masala" that dominates most dishes.

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HISTORY Spices have a long and ancient history, especially in India, where they are a part of life and heritage. In every home and in every province across the country, different spices and blends are used to create different and distinctive tastes in dishes. Several decades ago, housewives used to grind their spices manually at home and make their own blends for use in their cooking. To make this process easier for the housewife, Companies visualized the concept of ready-to-use ground spices. Humans were using spices in 50,000 BCE. The spice trade developed throughout the Middle East in around 2000 BCE with cinnamon and pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. The word spice comes from the Old French word espice, which became epice, and which came from the Latin root spec, the noun referring to "appearance, sort, kind": species has the same root. By 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, and preservation. Time had stood still on this tropical paradise - until these exotic spices cast their spell on the taste buds of Europe that brought sailors from far and wide in their quest, thereby marking the beginning of the longest recorded history of spice trade in the world. In the wake of the early Babylonians and Egyptians came the Phoenicians and Romans and the Portuguese, Dutch, French and the English in subsequent years. Many a war was fought and many an empire sprang to life and then perished, but the focal point of contention had always been the exclusive access to the highly lucrative spice trade. Even as each new trading partner came and went away with the most sought after spices, something equally valuable, namely the unique recipes, each of which was a culinary masterpiece perfected over a thousand years remained the guarded secret.It is this rich and long culinary tradition handed down from a matriarch only to the chosen ones in the next generation - that is captured and retained in the authentic South Indian Curries.

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All Instant Masalas

INGREDIENTS Masalas are prepared by blending a number of pure spices depending on the recipe.The spices are:                     

Chilly Long pepper Black pepper Turmeric Coriander Pepper Cardamom Cumin Clove Fenugreek Red pepper Ginger Garlic Asafoetida Fennel seed Caraway Cinnamon Mustard seed Green cardamom Black cardamom Nutmeg

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MANUFACTURING PROCEDURE The machines used have a capacity of producing 30 tones of spices in powders packed in beautiful consumer pack of different sizes (10g to 500g) in a day.

The raw materials are procured directly from the centres of production to maintain uniform taste and quality. The raw material is first cleaned, dried and tested with the help of special machines. It is then carefully grounded into the finished product passing through various stages. Fully automatic machines have been installed for this process

. The powdered spices are again tested at the fully equipped quality control laboratories,to ensure the best quality standards. They are then packed mechanically into packs of various proportions without any human touch.

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INTERNATIONAL BRAND

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INDIAN BRANDS

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TYPES OF INSTANT MASALAS CHAAT MASALA Chaat masala is a masala, or spice mix, used in Indian and Pakistani Cuisine. It typically consists of amchoor (dried mango powder), cumin, kala namak (black salt), coriander, dried ginger, salt, black pepper, asafoetida (hing ) and chili powder. The ingredients are combined and served on a small metal plate, polystyrene plate or a banana leaf, dried and formed into a bowl, at chaat carts (especially in Gujarat, Maharastra, Punjab, Sindh and across Northern India, Pakistan and even Southern India).

GARAM MASALA Garam masala is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam  refers to intensity of the spices rather than capsaicin content. Garam masala is pungent, but not hot in the same way as a chili pepper.

TANDOORI MASALA Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian, Pakistani and Afghan cooking. The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, onion, cayenne pepper, and other spices and additives (e.g. lemon  juice ...). The spices are often ground together with a pestle and mortar.

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FISH CURRY MASALA Fish curry masala used for Fish curry, Dry fish curry, Egg curry, Tamarind curry, Kara curry, and Fenugreek curry. Ingredients : Chilli, salt, coriander, pepper, Fenugreek, cumin seeds, Fennel, Tur dhall, Turmeric, Mustard, Curry leaves.

CHICKEN MASALA A delicate b lend of the finest spice powders to produce the perfect chicken curry. Ingredients : Coriander, Red Chilli, Onion flakes, Salt, Green Cardamom, Black pepper, Dry Ginger, Cassia, Turmeric, Cloves, Garlic flakes, Nutmeg, Mace, Star Anise

SAMBAR POWER Ingredients : Coriander, Turmeric, Cumin, Chilli, Fenugreek seeds, Mustard (Rai), Salt, Black Pepper, Mustard, Pulse, Caraway, Cloves, Nutmeg, Mace, Cinnamon, Cardamom seeds, Dry Ginger, Asafoetida.

ARHAR DAL MASALA Ingredients : Coriander, Red Chilli, Salt, Mustard, Turmeric, Cumin, Onion flakes, Tamarind, Dry Ginger, Garlic flakes, Cloves, Nutmeg, Curry leaves, Asafoetida. (Some spices may be in whole and / or in powder form).

BIRIYANI MASALA Ingredients : Salt, Coriander, Dried Plums, Red Chilli, Fennel, Mango, Cassia, Musk melon, Turmeric, Cumin, Cloves, Cardamom Amomum seeds, Garlic, Black Pepper, Green Cardamom, Nutmeg, Mace.

CHANA MASALA Ingredients : Coriander, Salt, Dry Mango, Pomegranate seeds, Chilli, Cumin, Musk melon, Black Pepper, Black Salt, Fenugreek leaves, Cloves, Mint, Nutmeg, Dry Ginger, Cinnamon, Bay leaf, Cardamom Ammomum seeds, Caraway, Mace.

CHANA DAL MASALA Ingredients : Coriander, Salt, Red Chilli, Turmeric, Onion flakes, Dry Ginger, Cassia, Cumin Garlic flakes, Cloves, Nutmeg, Mace, Asafoetida.

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CHUTNEY PODINA MASALA Ingredients : Salt, Mint, Dry Mango, Pomegranate seeds, Chilli, Coriander, Black Pepper, Musk melone, Caraway, Nutmeg, Malic acid.

DAL MAKHANI MASALA Ingredients : Coriander, Red Chilli, Dry Mango, Onion flakes, Black Pepper, Dry Ginger, Salt, Cassia, Garlic flakes, Cloves, Nutmeg, Asafoetida, Star Anise, Mace.

DAHI VADA RAITA MASALA Ingredients : Cumin, Coriander, Bishop's weed, Salt white, Black pepper, Salt black, Chilli, Cloves, Nutmeg.

JAL JEERA MASALA Ingredients : Salt white, Salt black, Dry Mango, Tamarind, Cumin, Malic acid, Mint leaves, Black pepper, Musk melone, Dry Ginger, Caraway, Chilli, Cloves, Asafoetida

PANI PURI MASALA Ingredients : Salt white, Salt black, Dry Mango, Tamarind, Cumin, Malic acid, Mint leaves, Black pepper, Musk melone, Dry Ginger, Caraway, Chilli, Cloves, Asafoetida.

PAV BHAJI MASALA Ingredients : Coriander, Chilli, Cumin, Dry Mango, Cardamom seeds, Black Pepper, Salt White, Fennel, Cinnamon, Dry Ginger, Bay leaf, Cloves, Star anise, Caraway, Nutmeg, Mace

PULAO MASALA Ingredients : Cassia, Black Pepper, Cardamom seeds, Cloves, Caraway, Cardamom green, Mace

RAJMAH MASALA Ingredients : Coriander, Salt, Dry Mango, Pomegranate seeds, Chilli, Cumin, Musk melon, Black Pepper, Black Salt, Fenugreek leaves, Cloves, Mint, Nutmeg, Dry Gi, Cinnamon, Bay leaf, Cardamom seeds, Caraway, Mace.

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SHAHI PANEER MASALA Ingredients : Coriander, Red Chilli, Onion flakes, Salt, Green Cardamom, Black pepper, Dry Ginger, Cassia, Turmeric, Cloves, Garlic flakes, Nutmeg, Mace, Star Anise.

SINDHI BIRYANI MASALA Ingredients : Salt, Coriander, Dried Plums, Chilli, Mint, Mango, Cassia, Musk Melon, Turmeric, Cumin, Cloves, Garlic, Black Pepper, Green Cardamom, Nutmeg, Mace.

TANDOORI BBQ MASALA Ingredients : Coriander, Chillies, Cumin, Turmeric, Fenugreek leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom seeds, Mace, Asafoetida

TAVA FRY MASALA Ingredients : Coriander, Salt, Dry Mango, Cumin, Pomegranate seeds, Chilli, Salt black, Black pepper, Fenugreek leaves, Musk melone, Cloves, Cinnamon, Nutmeg, Mustard, Cardamom seeds, Dry Ginger, Caraway, Mace

T-PLUS MASALA Ingredients : Aniseeds, Cardamom seeds, Green Cardamom, Cinnamon, Dry Ginger, Black Pepper, Cloves, Star Anise.

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MOST PREFFERED INDIAN BRAND

Kitchens of India An ITC endeavor, Kitchens of India is so much more than just a delicious meal. It entices your taste buds on a mystical voyage through the legacy of authentic Indian gourmet cuisine. Kitchens of India products encompass ancient recipes of India safeguarded and passed down by generations of royal cooks of the Maharajas, capturing the elements of a time when every meal was treated as a grand celebration. With Kitchens of India, the traditional culinary lineage of Indian food has been further perfected by Master Chefs of India’s prestigious ITC hotels - with passion and an eye for detail to deliver nothing short of an enchanting experience.

Kitchens of India Masala Mixes

Kitchens of India presents Masala Mix, a delectable assortment of pre-made gravies prepared by the ITC Master Chefs, perfectionists who recreate the forgotten taste of authentic Indian cuisine, by following age old recipes that demand only the freshest ingredients and precise techniques. All you need to do is add meat or vegetables and cook for a few minutes, to surprise your family with an impeccable meal that is nothing short of perfection. 14

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The range includes mixes for vegetarian dishes like Paneer Makhani, Vegetable Biryani and for non-vegetarian dishes such as Butter Chicken, Chicken Curry, Mutton Kolhapuri and Hyderabadi Chicken Biryani.

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PROMOTIONAL ACTIVITIES

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CONCLUSION Given the diversity of India's consumers, blending a masala is both, a science and an art. It has to achieve a taste that meets the specific taste demanded by a particular ethnic or regional group.

Spices known for their colouring, thickening, souring, and pungency properties are often added to achieve masala blends that are specific to specific tastes of communities from various regions and ethnic groups. Further, many herbs, pulses and fresh spices are also added for their "cooling" and "nutritive" properties to masalas.

Blended Spices Tickle your taste buds with the rich aroma, flavor and taste that our Blended Spices add to your cuisine. Our range of Blended Spices are delectable in taste that is indispensable to Indian cuisine. Our array of blended spices add rich taste and aroma to the variety of recipes. Blended Spices can be prepared and offered as per the specific requirements of the client.

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BIBLIOGRAPHY

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http://www.itcportal.com/  http://en.wikipedia.org/wiki/Masala http://www.aachigroup.com/  http://mdhspices.com/  http://www.mohanlalstastebuds.com/  http://www.melam.com/ 

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ADVERTISING COPY

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