Indian teas have always been famous for their quality and brightness of taste; just remember that “tea with an elephant”, which during the Soviet Union managed to gather an army of loyal fans. Today, there is a wide selection of Indian teas, among which one of the most unusual is considered to be masala - tea with spices. This exotic drink does not leave any tea drinker indifferent.

What is masala tea?

Masala tea is considered a traditional spicy drink of magical India and other eastern countries.

Masala tea is a warming, spicy drink whose beneficial properties are known in all corners of the globe.

There is no classical way to prepare this tea. It is said that every Indian family has its own unique recipe, passed down from generation to generation. However, any masala tea must include 4 essential components:

• Tea. As a rule, black large leaf is used. However, the use of green, red and even white tea is not excluded.
• Milk. Whole, pure or diluted with water.
• Spices. These can be any so-called “warm” spices. The most popular of them are ginger, cardamom, cloves, black pepper and cinnamon. The use of various herbs, flowers and nuts is also allowed.
• Sweetener. It is customary to add white or brown sugar to sweeten the entire mixture of ingredients. The use of honey or condensed milk is also possible.

Naturally, spices are selected taking into account their interaction with each other. For example, a combination of spices such as star anise, pepper and ginger in tea helps to cheer up when there is a lack of energy or drowsiness, while a combination of mint and saffron, on the contrary, helps to calm down and reflect.

It is advisable to combine spices for such a drink in accordance with the norm

In some spice stores, tea shops and online stores you can purchase a specially selected mixture called “masala chai” or “masala tea”. The package of spices usually comes with a detailed recipe for making tea.

Chemical composition

Each dry masala tea mixture has its own vitamin and mineral complex of substances. Therefore, we present to your attention the average chemical composition of the drink:

• vitamins B1, B2, B4 (choline), B5, B6, B9, B12, C, E and PP;
• calcium;
• iron;
• zinc;
• manganese;
• phosphorus;
• magnesium;
• potassium;
• sodium;
• copper.

The main component of the drink, black tea, is responsible for the presence, quantity and quality of pantothenic and ascorbic acid in the drink.

Calorie content

100 g of product contains, as a rule, about 379 kcal, of which:

• fat ≈ 138 kcal;
• proteins ≈ 65 kcal;
• carbohydrates ≈ 175 kcal.

Energy balance (proteins|fat|carbohydrates) ≈ 18%|37%|46%.

Despite the fact that masala tea is quite high in calories, its ratio of fats, proteins and carbohydrates allows the drink to be included in some diets.

Beneficial features

The beneficial effects of masala tea are as follows:

1. The drink invigorates and relieves drowsiness. A fiery mixture of ingredients promotes active metabolism in the body. By drinking even a small cup of drink in the morning, you can recharge your energy for the whole day.
2. Improves the digestive system. The spices included in the tea help remove discomfort in the stomach and also burn toxins. That is why it is recommended to drink the drink after a large feast and is included in the menu for weight loss.
3. Normalizes blood circulation and cleanses the blood of harmful substances. With the help of such processes, complexion significantly improves and breathing normalizes.
4. Increases the elasticity of blood vessels and reduces the risk of their fragility.
5. Stabilizes blood pressure.
6. Has a warming effect on the body.
7. Quenches thirst and suppresses the feeling of hunger.
8. Strengthens the immune system.
9. Improves mental ability and strengthens memory.

Thanks to its versatility and exceptional beneficial properties, masala is considered the recognized authority among all hot drinks in India.

Thus, the drink can be consumed both for preventive purposes and for complex treatment:

• colds and infectious diseases;
• vitamin deficiency;
• anemia;
• tuberculosis;
• diseases of the gastrointestinal tract;
• diseases of the nervous system;
• diseases of the cardiovascular system.

The ancient Indian healing system gave tea the name “living fire”. This is due to the fact that the drink supports the vital functions of almost all human organs.

Recipes

The great thing about masala tea is that it can be prepared according to your own taste preferences. We present to you several of the most original drink recipes, the ingredients of which are designed for 1 cup.

Classical

Ingredients:

• 3/4 cup of water;
• 1 cup milk;
• 4 things. black pepper;
• 5 pieces. cardamom;
• 3 pcs. carnations;
• 1 pinch of cinnamon;
• 1 pinch of ginger;
• 2 tsp. black tea;
• 1 tsp. Sahara.

Cooking method:

1. Grind all the spices thoroughly, pour into a saucepan and add black tea.
2. Pour the mixture with water and milk in equal proportions (3/4 cup each).
3. Bring the drink to a boil, then add the remaining milk and sugar.
4. After the drink boils again, remove it from the heat and strain.

With nutmeg and fennel

Ingredients:

• 1 cup of water;
• 1.5 cups of milk;
• 10 g fresh ginger (root);
• 4 things. black pepper;
• 1 PC. star anise;
• 1 PC. carnations;
• 2 pcs. cardamom;
• 1 PC. nutmeg;
• 0.5 tsp. cinnamon;
• 1 tsp. fennel;
• 1 tbsp. l. black long tea;
• 1 tbsp. l. Sahara.

Cooking method:

1. Pour water and milk into separate saucepans. Place both liquids on the stove and bring to a boil.
2. Pour tea into boiling water, and peeled and grated ginger, chopped nutmeg and black pepper into boiling milk.
3. After 3-4 minutes, add all the other chopped spices to the milk. And remove the tea from the stove.
4. After 2-3 minutes, add sugar to the milk and remove from heat.
5. Now all that remains is to mix the milk with tea. To do this, liquids are poured from one pan to another several times, then the drink is filtered.

With anise and sweetener

Ingredients:

• 1 cup of water;
• 1 cup milk;
• 20 g fresh ginger;
• 3 pcs. cardamom;
• 1 PC. anise;
• 2 pcs. fennel;
• 1 tsp. cinnamon;
• 2 tsp. black tea;
• 1 tsp. honey or maple syrup.

Cooking method:

1. Pour water into a saucepan and add all the chopped spices. Place on fire and bring to a boil.
2. Add milk and tea to boiling water with spices.
3. As soon as the liquid boils, reduce the heat and cook for another 2-3 minutes.
4. Pour sweetener into the bottom of the cup and pour the strained drink into it.

From green tea with star anise and vanilla

Ingredients:

• 0.5 cups of water;
• 1 cup milk;
• 5 pieces. green cardamom;
• 3 pcs. carnations;
• half 1 piece star anise;
• 2 pinches of white allspice;
• 0.5 tsp. ginger;
• 1/4 tsp. nutmeg;
• 1 tsp. vanilla;
• 2 tsp. green tea;
• 2 tsp. Sahara.

Cooking method:

1. Grind all the spices and lightly fry in sunflower oil.
2. Pour milk into a saucepan, place on the stove and bring to a boil.
3. Add spices and sugar to boiling milk. Place tea in a separate saucepan.
4. After 3-4 minutes, milk and tea are removed from the stove. Cover both containers with a warm towel and let sit for 5 minutes.
5. Milk is poured into tea. The drink is filtered.

Leave for another 10 minutes before use. Can also be drunk chilled.

With mint and honey

Ingredients:

• 1 cup of water;
• 1 cup milk;
• 2 pcs. carnations;
• 1 PC. cardamom;
• 0.5 tsp. ginger;
• 0.5 tsp. cinnamon;
• 1 bunch of mint;
• 1 tbsp. l. black tea;
• 2 tsp. sugar or honey.

Cooking method:

1. Pour water into a saucepan and add all the chopped spices. Place on fire and bring to a boil.
2. Add tea, milk and sugar to boiling water with spices. Reduce heat and cook for another 3-4 minutes.
3. Remove the drink from the stove and strain.

Please note that all proportion data are averages. You can experiment by adding more or less of certain products, because everything is selected empirically!

Video: Drink recipe

How to brew masala tea correctly

This drink has not only a huge number of recipes (due to the variety of acceptable ingredients), but also a lot of different brewing options. Below are the most common cooking technologies.

The scope of imagination when brewing a drink is practically unlimited

Method No. 1

1. Water is heated in a metal saucepan over a fire with all the chopped spices.
2. As soon as the water boils, add milk, tea and sugar. After this, reduce the heat, open the lid slightly and keep the mixture on the fire for another 4-5 minutes.
3. After the time has passed, the tea is removed from the stove, filtered through a strainer and poured into cups.

Method No. 2

1. Milk and water are poured into a deep saucepan. Place on fire and bring to a boil.
2. Spices and sugar are poured into a highly boiling liquid. Mix the mixture well and immediately remove from the stove.
3. The container is tightly closed with a lid and wrapped in a warm cloth. Leave the drink to steep for 10–15 minutes.
4. Pour black tea into the infusion and put it on low heat again.
5. After 5–10 minutes, the tea is removed from the heat, filtered and poured into mugs.

Method No. 3

1. Tea is brewed and boiled. As soon as the characteristic smell of tea begins to appear, remove the container from the heat.
2. Pour water into a separate pan, place it on the stove and bring to a boil.
3. Already brewed and slightly cooled tea is added to boiling water, as well as pre-crushed spices. Immediately remove the pan from the heat (to get rid of bitterness, it is advisable to do this within 30 seconds).
4. The tea is filtered, milk and sugar are added. Pour into cups and serve hot.

Milk to water ratios typically range from 1:1 to 3:1. Tea and sugar can be adjusted to taste. But it is recommended to use spices in accordance with the standards, since their excess or deficiency can significantly spoil both the taste and aftertaste of the drink.

When preparing tea, you should also consider the following nuances:

• The taste qualities of all ingredients are fully revealed in the strong drink. Weakly brewed tea rarely gives the desired effect for beginners; rather, it resembles regular tea with milk.
• The aroma of spices is best revealed in a fatty environment. This is why many Indians lightly fry the spices in ghee before preparing tea.
• Milk plays a big role in tea. The higher the percentage of fat content in the milk, the tastier and more enjoyable the drink will be.
• It is very important that all ingredients are thoroughly mixed. Therefore, if you do not initially mix water with milk, during this mixing process it is recommended to pour the drink from one container to another at least 4 times.

You can prepare tea for several doses at once. A container with a chilled drink can remain in the refrigerator for up to 2 weeks. It can be reheated or drunk cold before use. When chilled, tea quenches thirst very well. Some Indians scald cups with boiling water before pouring the drink.

You need to drink masala with oriental leisurely, trying to feel the whole bouquet of tastes and range of aromas

Contraindications for use

Throughout the years of existence of this tea, it has been observed that it has virtually no side effects. However, when adding certain spices, it is necessary to take into account that the resulting mixture may be individually intolerable. In this case, you need to stop drinking the drink, eliminate the allergic ingredient, or try replacing the products.

If an atypical reaction of the body occurs (diarrhea, acute abdominal pain, allergies, etc.), you should immediately consult a doctor.

Set up a little India at home and try to make a truly wonderful spicy milk drink. Once you drink masala tea, you will want to drink it regularly.

A hot drink of the Far East, masala tea, a relatively young drink, became popular only at the beginning of the 19th century in India during the colonization by the British. Initially an English culinary invention, milk tea was given to poor Indian workers for cheerfulness. Over time, such a unique milk-tea cocktail won the love of the population of different layers and began to be improved by the addition of fragrant ingredients. Every Indian family comes up with its own method of preparing the drink. The main feature of this exotic infusion is the content of milk and a mixture of various aromatic spices and herbs.

The benefits of masala tea for the body are evidenced by the wide range of valuable microelements in its composition. The variety of components of the drink provides it with high nutritional power and has a positive effect on overall health.

Black tea is a storehouse of tannins, vitamin P and tannins. These compounds increase immunity, play the role of an anti-inflammatory agent, heal wounds, normalize blood pressure and improve stomach function.

Milk is a source of calcium. It is important for the strength of bones, teeth and the growth of connective tissues. The phosphorus and vitamin D content in milk helps calcium to be absorbed. In addition, we get 20% of the protein compounds necessary for muscles from milk.

Many wonderful properties are attributed to ginger root in masala tea. Essential oils and phenol compounds of this product have a strong calming effect and reduce inflammation. Ginger is rich in vitamins and minerals, has a beneficial effect on the functioning of the female reproductive system, and regulates hormonal levels.

Cinnamon is rich in special phenolic compounds and essential oils. These substances have a healing effect for bronchitis and problems with the respiratory tract. Cinnamon has a diuretic effect, which improves kidney function.

Cardamom is rich in vitamins B and C. It contains many essential oils and saturated acids. Cardamom is an excellent general strengthening supplement, the positive effect of which affects the functioning of all body systems.

In other tea spices we will find vitamins of groups B, A, C, E, PP, a wealth of mineral compounds, among them: iron, zinc, sodium, magnesium and phosphorus.

The main valuable qualities of the drink

The undeniable value of masala tea lies in the following beneficial effects of its components on our body:

• bactericidal effect;
• infection control;
• sedative effect;
• removal of slags;
• anesthesia;
• regulation of metabolism;
• improved digestion;
• restoration of vitality.

It is useful to drink tea regularly to prevent colds, gastrointestinal problems, diseases of the nervous and circulatory systems, and to strengthen the immune system. The drink is also ideal as an adjuvant in the treatment of influenza, anemia, tuberculosis, vitamin deficiency, and hormonal imbalance.

Masala drink can also be consumed for dietary purposes. For masala tea to work for weight loss, you need to reduce its calorie content. To do this, you need to remove or minimize the sugar content, reduce the dose of milk - replace it with water.

Methods for preparing masala tea

There is no single recipe for the infusion, but each Masala tea always contains four main components: tea leaves, milk, spices, sweetener.

You can easily find a variety of instructions online on how to prepare masala chai. All recipes differ in the composition of spices. This drink can take on a variety of flavors, depending on your taste. The composition is combined with cloves, nutmeg, rose petals, star anise, and fennel seeds. First of all, it is interesting to try the most traditional type of this unusual drink.

Classic masala chai recipe

For two servings we will need:

• loose leaf black tea – 50 grams;
• hot milk - 1 glass;
• grated ginger root - 2 tablespoons;
• five cardamom grains;
• black pepper 5 grams;
• half a cinnamon stick;
• sugar to taste.

Cooking technique:

Grind all the spices in a mortar to a powder. Mix it with tea leaves. Place ingredients in a steeping container over heat. Add 100 ml cold water. Bring the mixture to a boil and finally pour in the hot milk. Add sugar and remove container from heat. Mix the broth.

During the frosty season, hot masala tea with mint and vanilla will be a pleasant addition to the winter diet.

Mint Masala Tea Recipe

Components for two doses:

• a glass of milk;
• ginger 10 grams;
• three buds of cloves;
• half a teaspoon of vanilla;
• 5 grams of ground cinnamon;
• 5 grams of chopped cardamom;
• a handful of fresh mint leaves;
• honey - 20 grams;
• a tablespoon of black tea.

How to cook:

Place mint leaves and spices in a saucepan. Pour a cup of water over them. Place on fire and boil the liquid. While boiling, throw tea into the solution and pour in milk. Then, boil the drink over low heat for another 5 minutes. At the end, pour in and stir honey. Remove container from heat. When all the leaves have settled to the bottom, the tea can be poured into cups and drunk.

Cautions for drinking tea

If you drink tea in moderation, without replacing the main dishes of your daily diet with this drink, then masala tea will not have any harmful effects on the body. Only allergy sufferers should be careful with this drink. In this case, you need to take care of selecting the right spices and create an individual masala tea recipe that does not contain dangerous components.

Since ginger thins the blood, drinks containing ginger are contraindicated for bleeding. Due to its characteristic warming effect, drinking hot infusion in the heat is also not recommended.

It should be noted that masala tea is a fairly high-calorie product. 100 grams of drink contains almost 400 kcal. Women and girls who are on a diet to lose weight should take this drink with caution and monitor the overall energy balance of their diet menu.

Here we publish the most popular Indian seasonings (masalas), their composition and recipes using them. You will also find here descriptions of some other oriental seasonings (Japanese and Arabic). Seasonings have many beneficial properties: they warm the stomach, help digestion, help cleanse the gastrointestinal tract, prevent constipation, improve blood properties, skin and hair condition, serve as an antidote for food poisoning, etc. Oriental seasonings make food tasty and healthy!

You can buy most of the listed seasonings in the Moscow store "Indian Spices" (there are branches of the store near Sukharevskaya, Belyaevo/Yugo-Zapadnaya, Tushinskaya, D. Donskoy Boulevard) or order them online.

Garam masala - Garam masala

Ingredients: cloves, cardamom, coriander, cumin, bay leaf, nutmeg, black pepper, chili pepper, fennel.

In Hindi, "garam" means "hot" and "masala" means "spice mixture." The spices used in garam masala really “warm”, so they are indispensable in cold weather and the winter season for those who are prone to colds and hypothermia.

Garam Masala is an ideal spice blend for bean and pea soups, as well as fried appetizers, sauces, vegetable salads and vinaigrettes.

Garam masala adds amazing flavor to sweet dishes: muffins, pies with apples, pears, pumpkin, etc., oatmeal cookies, hot herbal tea and fruit (especially apple and pear) drinks.

Garam masala, one of the most popular spice blends among the best connoisseurs of culinary art around the world, is a universal remedy that can give food a unique taste and aroma. It is widely used in the practice of preparing nutritious and healing Ayurvedic dishes, among which the most popular is khichri, the basis of which is the traditional combination of rice and mung dal (mung beans) with the addition of vegetables and garam masala.

Tandury masala - Tandoori masala

Ingredients: cloves, ginger root, cardamom, black cardamom, ground coriander, cinnamon, cumin, bay leaf, nutmeg, nutmeg, fenugreek seeds (shamballa), ground black pepper, pepper, onion, garlic, mustard, salt.

Mode of application:

Mix one cup of kefir with 1 tablespoon of tandoori masala spice mixture. Mix the resulting paste thoroughly with 2 tablespoons of lemon or lime juice and fresh coriander leaves. Dip 4 skinned chicken breasts in the marinade, cover and refrigerate for 6 hours. After this, place the chicken in an oven preheated to 200°C for 30 minutes. Garnish the dish with fresh coriander leaves and lemon slices. Serve with side dish.

Tandoori masala is also great for marinating shish kebab.

Carry madras - Madras curry, mild

Ingredients: mustard seeds, coriander, cumin, turmeric, fenugreek seeds (shamballa), ground black pepper, chili pepper, garlic, fennel, salt.

Curry is the most famous Indian seasoning. This word denotes three concepts:

1. Fresh or dried leaves of the curry plant (curry leaves).

2. A mixture of spices, which includes from 3 to 30 components! Curry usually contains turmeric, cardamom, cinnamon, ginger, saffron, chilli, etc.

3. Food cooked in a sauce with a mixture of spices. For example, chicken curry or shrimp curry.

Curry is an ancient recipe from Madras cooks. The combination of “Curry” spices is composed in accordance with the traditional Ayurvedic medical system and helps maintain balance in all body functions. Curry is versatile! It is added to taste in all dishes - snacks, soups, hot sauces, sandwiches, ketchups, side dishes, salads, pizzas, rice dishes, vegetables, baked goods - all this acquires an unsurpassed new taste thanks to curry. Curry not only makes food appetizing: the proposed combination of spices “lightens” the food and promotes its rapid absorption, keeping you alert and in a good mood.

Chana masala - Seasoning for peas

Ingredients: cloves, ginger root, cardamom, ground coriander, cinnamon, cumin, bay leaf, mango, nutmeg, nutmeg, mint leaves, fenugreek, black pepper, chili pepper, black salt, pomegranate seeds, cantaloupe, salt.

Cooking method:

Soak 200 g white chickpeas overnight. Strain. In a large frying pan 50g of vegetable oil. Finely chop and fry 120g red onion until golden brown. Add two chopped tomatoes (120g) and simmer them along with the onion. Add 20g chickpea seasoning, 1 teaspoon salt and chickpeas. Fry for a few minutes and then add 800ml water. Mix half a teaspoon of baking powder, add to the water and cover with a lid. Simmer the dish for about 40 minutes over low heat.

Сhicken curry masala - Seasoning for chicken

Ingredients: asafoetida, cloves, ginger, cardamom, coriander, cinnamon, cumin, turmeric, bay leaf, nutmeg, nutmeg, fenugreek, black pepper, mustard seeds, cumin, chili pepper, salt.

Cooking method:

Take 1 kg of chicken and divide it into 8 parts. Heat 100g ghee in a pan and fry 3 chopped onions in it. Finely chop 3 tomatoes and add them to the pan. ½ tablespoon paprika wouldn't hurt. Mix everything well. Then add 15g of chicken seasoning and fry the resulting mixture, stirring constantly. Add the chicken and fry it for about 10 minutes. Add 100g yoghurt, 60ml water and stir. Reduce heat and cover the pan with a lid. Simmer the contents for about 20 minutes, making sure that it does not burn. Add 15ml lemon juice and fenugreek leaves. Stir.

Meat curry masala - Seasoning for meat

Ingredients: asafoetida, cloves, ginger root, cardamom, coriander, ground cinnamon, cumin, turmeric, bay leaf, nutmeg, nutmeg, fennel, mustard seeds, garlic, onion, fenugreek, black pepper, chili pepper, salt.

Cooking method:

For the paste: take - ginger 15g, 6 cloves of garlic, almonds 15g, coconut 15g - and grind, pour a little water, place everything in a blender and make a paste. Pour 50g of vegetable oil into a frying pan, fry 100g of onion until golden brown. Add the pasta and fry for 3-4 minutes, add 20g of meat seasoning and fry for another 2 minutes. pour 120g of yogurt, then 60g of fresh tomatoes, salt, fry the resulting mixture, stirring, for another 3-4 minutes. Place 700g of chopped meat into the frying pan and reduce the heat. Pour 250 ml of hot boiled water, close the lid and simmer over low heat for 45 minutes.

SHAN masala - Seasoning for rice

Ingredients: cloves, ginger root, cardamom, black cardamom, cinnamon, cumin, turmeric, fenugreek seeds (shamballa), black pepper, dried plum, dill seeds, bay leaf, kalinji seeds, fennel, garlic, black cumin, chili pepper, salt .

Cooking method:

Fry the onion in vegetable oil until golden brown. Add one grated tomato and fry until the oil separates. Add 500 g of chopped meat, garlic, ginger, potatoes, kefir, as well as a tablespoon of pilaf seasoning and fry for 15 minutes. Add 1-2 tablespoons of water and simmer over low heat until the meat is cooked, then reduce the heat and stir-fry until the oil separates from the gravy. Separately, boil 500 g of basmati rice until half cooked, drain the water and place in two layers with the previously prepared sauce. Cover with a lid and simmer over low heat until the rice is cooked. Stir thoroughly before serving.

Fish seasoning mix - Seasoning for fish

Ingredients: cloves, ginger, black cardamom, coriander, cinnamon, cumin, turmeric, mango, nutmeg, fenugreek, paprika, onion, garlic, black pepper, chili pepper, salt.

Cooking method:

1) Mix 1.5 kg of sliced ​​fish with 1.5 teaspoons of garlic paste and 1 package of fish seasoning. Set aside to marinate for half an hour. Heat ghee or 500g vegetable oil in a deep frying pan and fry the fish until golden brown. You can add 3-4 tablespoons of tamarind to the above ingredients.

2) Heat 175g (1 cup) ghee in a pan and fry 1/2 medium sized onion until golden brown. Add 15-25 curry leaves, 1 tbsp garlic paste, a cup of yogurt (200 ml), and a packet of fish seasoning. Fry for a few minutes. Add 1.5 kg of sliced ​​fish or shrimp and fry for 10 minutes, stirring well. Add 3-4 cups of water and cook over low heat until the fish is soft. Serve with boiled rice.

Chanky chat masala, Pav bhaji masala - Salad seasonings

Ingredients: asafoetida, cloves, ginger, coriander, cumin, mango, nutmeg, mint leaves, black pepper, chili pepper, cantaloupe, pomegranate seeds, cumin, juniper berries, salt, black salt.

Cooking method:

Use half of the potatoes for one person. Peel it and cut it into 2 cm cubes. Heat enough ghee in a pan and fry the potato pieces on low heat until golden brown. Transfer to a deep plate. Add one tablespoon of salad dressing and two tablespoons of lemon juice. Mix well and serve hot.

To prepare the fruit salad, for one person, take half a cup of peeled and cut into 2 cm pieces of fruit, add salad dressing and lemon juice.

You can also sprinkle masala on waffles, fried nuts, vegetable salads, sandwiches, etc.

T-plus masala - Seasoning for tea and coffee

Ingredients: star anise, cloves, ginger, cardamom, ground cinnamon, black pepper, anise.

Cooking method:

1) For an exotic taste and smell, add the seasoning along with tea leaves to boiling water. You can add milk and sugar if desired.

2) You can also add tea seasoning to hot milk or coffee before boiling

Kitchen king masala - Royal seasoning

Ingredients: asafoetida, cloves, mustard, ginger, cardamom, coriander, cinnamon, cumin, turmeric, bay leaf, nutmeg, nutmeg, fenugreek, black pepper, chili pepper, fennel, garlic, onion, salt.

Cooking method:

Cut the Adyghe cheese into cubes and fry in melted butter until golden brown. Separately, fry 2 finely chopped onions, add 2 peeled and grated tomatoes and cook for 2-3 minutes. Add 2-3 teaspoons of royal seasoning and salt to taste and cook for another 3 minutes. Place 4 peeled and chopped potatoes and 200-300g of green peas into the pan. stir 3 minutes. At the end of cooking, when the potatoes are soft, add pieces of cheese, parsley or coriander leaves.

Sambar masala - Sambar masala

Ingredients: asafoetida, cloves, ginger, cardamom, coriander, cinnamon, cumin, turmeric, nutmeg, nutmeg, fenugreek seeds (shamballa), black pepper, chili pepper, mustard, salt.

Cooking method:

Wash and dry 500 g of vegetables such as cauliflower, peas, zucchini, potatoes, etc. Boil 200 g of peas in 800 ml of water (40 minutes). Leave it in the water. Soak 50g tamarind in 100g warm water for 30 minutes, scoop out the pulp and place in a pan with boiled peas. Separately fry 100g red onion, 100g chopped tomatoes. Add vegetables, 20g sambar masala, salt, cook for another 5 minutes. Now put the boiled peas with water there and cook for about 20 minutes, at the end add coriander and parsley to taste.

Panch pure masala - Panch puren spice mixture

Ingredients: mustard, kalinji (black cumin), cumin, fenugreek seeds (shamballa), fennel.

The Panch Puren spice mixture has a pleasant aroma that goes very harmoniously with vegetable and legume dishes.

Wasabi

Ingredients: wasabi horseradish, lactose, sorbitol, dyes, salt, water.

Wasabi (Wasabia japonica (Miq.) Matsum.), a perennial plant of the Cruciferae family, growing in Japan along the banks of clear, cold mountain streams. It is also grown in cultivation for its sharp and burning roots on mountain terraces through which water from mountain streams flows. In a year, the roots grow by about 3 cm, so it takes several years to collect marketable roots.

The pungent taste of wasabi is believed to stimulate the stomach, promote digestion and neutralize poisons. The fiery root of wasabi is a spice known exclusively in Japan. A Japanese relative of our horseradish, it is served as a green paste made from freshly grated roots. Wasabi is served with raw fish dishes. Wasabi is sometimes believed to serve as an antidote to food poisoning from raw fish, which is why it is most often served with sushi and sashimi.

Tahini paste

Ingredients: 100% natural sesame meal

Sesame tahini paste. This thick, buttery paste is made from burnt sesame seeds. Tahina paste is used to produce sweet desserts, and together with sugar and honey to produce halva.

« Life with spices is more interesting than without them. Are there so many things in the world about which something like this can be said?“- the famous writer Peter Weil once remarked. If you handle these mysterious substances correctly, you can not only improve your health, but also balance your emotions. Finally, oriental spices- this is the simplest and most useful way to diversify your sensations.

In India, spice blenders are called masalchi. This is an ancient profession, mentioned in the sacred texts of the Aryans. A full course of training in masalchi lasts at least three years. Doses, proportions, compatibility, appropriateness - the science of spices is very similar to pharmacology, and not surprising.
Ancient sages - from the creators of Ayurveda to the shamans of Central African tribes - used spices as medicines. Not forgetting that most spices are aphrodisiacs (this property was known back in biblical times).

We do not understand our happiness - after all, today spices are generally available. But a few centuries ago you would have had to pay a fortune for a standard set of spices. 200g of black pepper cost like a workhorse. To buy a few cinnamon sticks, a medieval artisan would have to work for a whole year. The owners of spices kept them in treasuries along with silver dishes and gold bars. In pursuit of precious spices, military expeditions were equipped, a sea route to India and China was established, and America was (by mistake) discovered.

We do not promise to introduce you to all the intricacies of the art of masalchi at home, but we will tell you the basics of the world “spicy geography”.

BERBERE- a favorite mixture of Ethiopians, one of the hottest in the world. The mixture is based on five ingredients: red hot pepper, garlic, cardamom, coriander seeds and shamballa leaves. The remaining ingredients (black pepper, ginger, long pepper, fenugreek, cinnamon, cloves) depend on the whim of the cook.
In a dry frying pan without oil, fry the chopped red pepper until darkened, add the remaining ingredients. After a few minutes, grind the entire mixture.
Berbere goes with lamb, soups and stews.

VINDALOO- the calling card of South-West India. These are fried hot spices: mustard seed, cumin, black pepper, shamballa seeds, cloves, coriander, red hot pepper and tamarind seeds.
If you dilute this mixture with vinegar, you get a universal hot paste for meat, fish and rice.

GARAM MASALA originally from Northern India. This complex mixture can include all Indian spices, but in the classic version it contains 12 ingredients: cumin, coriander, black pepper, Indian bay leaf (in extreme cases, you can replace it with our bay leaf), allspice. Cinnamon, cloves, nutmeg and cardamom in small dosages add a sweet note. The pungency and spiciness are emphasized by chili pepper, saffron and fennel.
The secret of garam masala is its freshness. All ingredients must be ground right before adding to the dish. So the ready-made garam masala in the store is a fake.

GOMA-SIO. If you prefer minimalism to Indian variety, try a simple Japanese seasoning made from sea (or rock) salt and sesame seeds. Combine them in a ratio of one to eight, fry and finely grind.
Goma-sio replaces table salt in many therapeutic diets and is generally a symbol of healthy eating. Just keep in mind that Japanese salt does not last long, so prepare it in small portions.

ZAKHTAR originally from Jordan. But these days, this mixture of crushed sesame seeds, powdered sour red-purple fruits of the sumac tree and thyme is common throughout the Middle East. It is sprinkled on meat, vegetables or mixed with olive oil to create a simple sour-spicy sauce that is very healthy.

COLOMBO– one of the brightest and at the same time moderately spicy mixtures. It is used in the Caribbean. Inhale this smell, in which coriander, saffron, garlic, nutmeg, chili pepper and cinnamon overlap each other - and Johnny Depp and the lush scenery of “Pirates of the Caribbean” will come to mind.

PUNCH-PHORON or “Five Seeds” is a Bengali seasoning for vegetarian dishes. Unlike other mixtures, the components of panch-phoron are not ground. Equal parts of cumin seeds, fennel seeds, wild fennel (nigella, or nigella), black mustard and shamballa seeds are fried in mustard (or other vegetable) oil immediately before use.

RAS EL HANOUT– one of the most complex Arabic mixtures. Like berbere, everyone prepares it in their own way. Ras el hanout is ginger, anise, cinnamon, cloves, cubeba pepper (originally from Java) and black pepper, dried rosebuds or lavender, turmeric root, cumin, cardamom, wild fennel, nutmeg and nutmeg... Confused ? But this is not the limit: the ras el-hanout can accommodate up to fifty components!

CITYMI TORAGASI. But the most complex Japanese seasoning contains only seven components: local toragashi pepper, crushed leaves of the Sansho tooth tree with a minty flavor, white sesame seeds, poppy and hemp seeds, ground dried nori seaweed and pieces of tangerine zest.
Shichimi toragashi is an interesting addition to sushi, seaweed salad and unsalted rice.

WUXIANMIAN is a well-known Chinese mixture, it can be found in supermarkets under the code name five-spice powder. It goes well with pork, poultry and fruit desserts. Wuxiangmian is made from equal parts of ground cinnamon, fennel seeds, cloves, star anise and Chinese huajou pepper. Wuxiangmian will be your guide to the delicate cuisine of the Celestial Empire.
Author – Elena Kruglova

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