Aarti Sequeira on ‘the Sacred Seven’ Must-Have Indian Spices

Meals Community star Aarti Sequeira kicked her culinary profession off on The Subsequent Meals Community Star and since then, has proven viewers easy methods to infuse an atypical meal with beautiful taste and aroma.

The chef revealed seven of the “essential” spices each kitchen ought to have on hand so as to add dimension to simply about any dish.

Food Network star Aarti Sequeira wears a yellow sweater in this photograph.
Aarti Sequeira | Paul Archuleta/FilmMagic

Sequeira on considered one of her favourite ‘food memories’

In her cookbook Aarti Parti: An American Kitchen with an Indian Soul, the chef recalled considered one of her fondest recollections in her childhood kitchen.

“I’m prancing around the garden of our house in Dubai, in the United Arab Emirates, a villa in a sprawling complex of villas, each of which looks the same as the other,” Sequeira writes. “… Beneficiant marigold-hued items of tandoori hen sizzle on the grate, and the entire neighborhood smells like garlic, ginger, fenugreek and cardamom.

“In the kitchen, Mum and the ‘aunties’ are clucking away while sipping shandies. They compare notes on life in this new land so far from home … To this day, whenever I make tandoori chicken, I’m right back in that garden. It soothes me when my heart pines for my family, who now lives in India.”

The primary two of Sequeira’s ‘sacred seven’ seasonings could already be in your spice rack

“If you’ve procured yourself a masala dabba, that round, stainless-steel spice box that practically every Indian mother owns, you’ll probably find that it has seven cups,” Sequeira notes in her cookbook.

Listed here are the seven condiments she retains in her masala tin:

-Turmeric, which Sequeira says is pronounced “TERM-a-rick. Too-ma-rick just sounds weird to me,” is on the prime of her checklist. The chef calls it “the quintessential Indian spice, and if you don’t think you’ve ever had it before, take a close look at the ingredients on that bottle of yellow mustard. … At first sniff, turmeric may crinkle your nose. But introduce it to some warm oil, and watch it sing.”

-Cumin, which the chef suggests shopping for in its complete seed type as an alternative of floor. “That way,” she suggests, “you can use the cumin in two ways: freshly ground (much more potent flavor), or whole, sizzled in oil with some onions. Mmmm. I pronounce it KEW-min.”

These different spices spherical out the chef’s kitchen pantry necessities

-The spice Sequeira calls “the refined lady of the spice box” is Coriander. “Each tiny, round, tan-colored seed contains a captivating fragrance, a mild mélange of lemon verbena, grass and caraway. … Its “thickening qualities,” she provides, give “curries and gravies a lovely texture.”

-Paprika, the “bright red spice that’s quite hot.”

-Crimson chile flakes or cayenne pepper: “choose whichever one you like.”

-Brown or black mustard seeds remind the chef of “South Indian cooking, the food of my childhood.”

-Lastly, Sequeira relies upon tremendously on Garam Masala, “an indispensable spice in Indian cooking.” Whereas she extremely recommends making your personal model of this “warm spice mix,” she says that “if you’re in a hurry or if you’re just starting on your Indian cooking odyssey, then the store-bought version is fine.”

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