Spice box or Masala ka dabbah

                                            Treasures from East


                                     Spice Box or Masala ka dabbah

Pakistan cuisine has its distinctive flavors .The magic of Pakistani cooking is in the blending of spices. All spices have a particular function in a recipe. While some spices are for aroma, some are for flavor and some give body to your creations. Spice blends differ by region. One factor that influences the blend of spices for each region is the climate. In cold climates there is heavy use of spices that create heat, such as fennel, saffron and ginger powder. To stores these spices in a little box made of stainless steel or copper filled with all kind of spices and use to give Pakistani cuisine its distinctive flavors.


The use of spices in Pakistani cooking has developed over thousands of years. Some spices are native to the land while others are brought by Silk route traveler and been absorbed with local crops. Mostly Pakistani cooking start with whole spices are used for tempering. Powdered spices, along with onions and tomatoes, help create a base for gravies. In the process of cooking, spices need to be rapidly sprinkled onto food that’s cooking – it’s this speed factor that makes a ‘masala box’ so handy and a must for every kitchen and its has been a permanent place in every Pakistan kitchen for hundreds of years, a valued possession gifted to every bride setting up her new home. Traditionally, the masala box was made of wood or brass. Today, you’ll find lighter materials, the most favored being stainless steel, which retains flavors well and is easy to clean. Sometime it has a clear lid; inside a round box sit seven or eight small containers. There’s a close fitted lid to cover them and another lid for the outer box. The set also includes from 1 to 7 spoons, depending on the set. While the spices contained within the masala dabbah are a matter of personal taste some of the most commonly use spices include Cumin seeds, turmeric powder, mustard seeds, garam masala (blend of pepper, cinnamon, cloves, nutmeg, anise, cardamom), coriander powder, fennel seeds and red chili powder Masala dabbah range in size and vary greatly in quality. Common sizes are from about 7" to 12" in diameter. It’s always good to stores larger quantities of spices elsewhere, but refills Masala Dabba with freshly ground or whole spices every few weeks. Use it to keeps things fresh, organized and convenient. While it's fine to store your spices in small jars, it's hard to cook Pakistani way. When oil is sizzling, you need to add spices fast. The small jar storage system is too difficult to manage when quick decisions need to be made for putting the spices.

While every region of Pakistan has its own specialized cuisine but one thing common is ‘spices ’. With minor variations, here’s what you’ll find in most masala boxes:

Turmeric

For cooking, the root of the plant is debarked, dried and powdered. Only a pinch of turmeric is used while cooking – for color (rather than flavor) and for its antiseptic, digestive qualities. Combined with other spices like cumin, black pepper and fenugreek, turmeric is a powerful bacteria and pathogen killer.

Chili

Chili is used as a spice for several reasons; its pungency stimulates the production of saliva. The enzyme amylase thus released helps break down the high starch content food. Chili is loaded with Vitamins A and C. It is also popularly associated with passion and fertility.

Coriander

Coriander is a native of Mediterranean, its valued for its cooling properties. Powdered coriander cuts the sharpness of chili and adds body and taste to the dish it is added to. It helps digestion and absorption of food.

Cumin

Cumin has an aromatic nature. And mostly use as roasted and ground. It’s good for digestion.


Garam Masala

A multi-spices blend is called garam masala (garam means hot) consists of cardamom, clove, cinnamon, bay leaf, dry ginger and peppercorns, among other ingredients. It’s especially suited to meat and chicken dishes, but equally features in various vegetarian preparations. In the right quantity, it adds a rich aroma and flavor.

Mustard

Mustard stimulates the appetite and aids in the production of gastric juices. Mustard seeds are spluttered in hot oil; the tempering is added to several dishes: gravies, sautéed veggies, chutney, buttermilk and rice dishes.

Fennel

You’ll find fennel seeds being served after a main meal, as a digestive and mouth freshener.

Fenugreek

Fenugreek, rich in iron and other nutrients gets included in curry powder, pastes, condiments and savory breads. It has cosmetic value as well. Fenugreek-infused oil helps darken hair. Yogurt-and-fenugreek is a natural hair conditioner.

so in short the an efficient organizer, a home remedy kit and a beauty treasure, all rolled into one, that’s the masala box in brief!