What is Pav Bhaji Masala?
Pav bhaji masala is a spice mix used for Indian street foods, in particular pav bhaji, a thick curry of vegetables. The mix is made from powdered spices, some of which were roasted to bring out a depth and complexity of flavor. The spice isa masala blend that is hot, sweet, sour and savory. Pav bhaji masala varies in shades of a reddish brown.
Ingredients
There are many varieties of chili peppers. They are a small, hot pepper. The pepper is dried and ground into a fine powder, that varies in shades of red. Chili powder is a spice blend popular in American and Latin-American cooking. It is usually made from ancho chilies, paprika, oregano and cumin, other spices may be added. It is used in many protein dishes and has a spicy and herbal flavor.
Cumin is a spice used in many cuisines around the world. The seed from which cumin is ground is a thin seed with a long body and tapered ends. Cumin is just a few millimeters in length and has a light brown or tan tone, which can look a bit grey. Ground cumin is light brown and has a flavor that is spicy, earthy and a little nutty. When pan heated, the flavor of cumin is both tempered and enhanced.
Mangoes are a large tropical fruit, with a thick glossy skin, juicy flesh and a large flat seed in its center, which encompasses much of the fruit. It is an extremely juicy fruit with a rich sweet flavor, that is unique to the mango. Dried mango is often found in large, flat, oblong pieces. It has a golden color with possible hints of brown and is tough and bit leathery in texture, though still chewable. Dried mango is sweet and tiny bit tart. It is often eaten as a snack.
The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Fennel seeds are tiny thin seeds with tapered ends and a ridged body. Their color is a muted beige with a hint of occasional green. Fennel seeds can be ground into powder, though are more commonly used whole. The flavor is fresh, spicy and a bit similar to anise. This seed is used to flavor sausages, rice dishes and savory breads.
Ground cinnamon is a fine aromatic powder made from the bark of the cinnamon tree, also known as cassia; another variety. The bark is peeled from the tree, dried and ground into the warm brown powder that is known as cinnamon. The flavor is spicy, warm and sweet and savory at the same time. It is extremely popular in many cuisines and common in American desserts.
Ginger is a spice whose root is used in food around the world. The root is grown underground and has a hard body and thin beige skin. The root has many rounded and long shoots and is often fat. The flesh of the ginger is golden colored with a flavor that is earthy, spicy and bright. Ginger is made into tea, used in sauces, desserts and savory dishes.
Bay leaves are commonly bought dried, though can be used fresh. Once dried, they are a muted green color, bordering on grey. Each end comes to a point and the scent is green, floral and similar to thyme. One or two bay leaves are enough to flavor a large pot of soup. The flavor it lends is herbal and almost spicy, without any heat. Bay leaves should not be consumed as the flavor is pungent and bitter when not distributed through a dish.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
Anise comes from a flowering plant with lacy leaves. The seeds are harvested and used in a variety of cuisines around the world, in both sweet and savory dishes. Star anise seed looks like a brown, flowery seven pointed star. It is used whole, or ground into a powdered spice. The flavor is sweet and similar to licorice and fennel.
Caraway seeds are tiny seeds with a thin, gently curved body and earthy brownish grey color. They are collected from the caraway plant that has many edible parts, including roots and leaves. These seeds have a flavor that is reminiscent of fennel and anise, though stronger and less sweet. They are commonly used in European and American breads and soups.
Nutmeg is the seed of a fruit. The seed has a lacy skin around it, commonly called mace in cooking and is used as a separate spice. Nutmeg is a small, woody spice, with an oblong and muted brown body. Ground nutmeg is a similar color to fresh nutmeg. It is a sweet spice with a warm flavor that is rich and inviting. Nutmeg is commonly used in desserts and can be found in savory dishes as well. Nutmeg is a key ingredient in the flavoring of eggnog.
Mace comes from the lacy red coating around nutmeg. Mace is dried and ground into a powder used as a seasoning in desserts and some savory dishes. Occasionally it is sold whole. The color is a warm brownish orange. The flavor is delicate and similar to nutmeg, with a warm spicy taste that is reminiscent of a pungent cinnamon.
