Question 1

What Indian spice brings out flavour?

Accepted Answer

The three most essential spices in Indian cuisine are turmeric powder, coriander powder, and chilli powder. They provide flavour, colour, and depth to the dishes. Turmeric powder is made from the root of a turmeric plant and adds a warm, earthy taste to food. Chilli powder is made from dried chillies. The powdered coriander is made from dried coriander seeds and has a lemony, citrus flavour.

Question 2

Should spice powder be kept in the dark?

Accepted Answer

I'm sorry but all spices should be kept in the dark, as light can render them flavourless and flat. It's important to store spices in cool, dark areas. If this is not possible, make sure to store them in tightly-sealed containers.

Question 3

What is the difference between herbs and spices powders?

Accepted Answer

Spices are typically the dried parts of plants and are used to flavour food and can usually be stronger than herbs. Herbal powders are usually made from leaves of plants and tend to be lighter in taste.

Question 4

How long can you keep spices after opening?

Accepted Answer

The shelf life of spices varies depending on the species. Ground spices lose their flavour after six months, while whole spices can last between two and three years. Keep your spices in a cool, dark place to prolong their life. Be sure to keep them away from moisture, which can cause them to spoil.

Question 5

When would you use whole spice vs ground spice?

Accepted Answer

Whole spices can be stored for longer periods than ground spices, and ground spices can be used in a greater variety of dishes. Think about how you like to experiment with new flavour combinations when choosing which spice powders to add to your collection.

Question 6

How do you prevent spices from clumping?

Accepted Answer

If your spices aren't kept in an airtight container, they can clump and lose their flavour. Keep your spices away from light to keep them fresh. This will prevent moisture from getting in. Spices can lose their flavour and colour when exposed to light, and over-grinding them can clump them together and decrease their flavour.

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Spice Powders

Sakthi Sambar Powder : 200 gm