kichnam spices

Indian cuisine is rich in flavors, spices, and regional variations. Two of the most beloved dishes among vegetarians and paneer lovers are Shahi Paneer and Matar Paneer. While both use paneer as the primary ingredient, the masalas that go into making these two dishes vary significantly. Understanding these differences can help you elevate your cooking, choose the right spice blend, and create restaurant-style dishes at home. In this blog, we'll explore the differences between Shahi Paneer Masala and Matar Paneer Masala, their unique flavour profiles, ingredients, cooking techniques, and when to use which masala for best results. Origin and Style of the Dish Shahi Paneer has Mughlai origins and the term "Shahi" literally means "royal". This dish is known for its creamy, rich, and mildly sweet flavor profile. It is often served in North Indian weddings, parties, and special occasions. Matar Paneer , on the other hand, is a more everyday North Indian curry. ...

  If you’ve ever wondered how chefs get that rich red hue and mild heat in their curries without overpowering spice, the answer is Kashmiri Mirch Powder . This vibrant, aromatic chili powder has become a beloved ingredient not just in Indian cuisine but internationally. 1. Origin & Unique Characteristics Kashmiri Mirch, derived from dried Kashmiri chilies (Capsicum annuum), ranks low on the Scoville heat scale—around 1,000–2,000 SHU—making it milder than typical chili powders. Chefs prize it primarily for its bold red colour, light earthiness, and gentle spice, ideal for dishes where visual appeal matters as much as flavour. 2. Flavour & Aroma Unlike fiery chilies, Kashmiri Mirch offers a subtle, smoky sweetness. It doesn’t dominate your taste buds—it complements. Think of it as a painter’s red—warm, deep, and rich, without the bite. 3. Culinary Applications • Curries & Gravies: Adds depth without heat—perfect for butter chicken or dal makhani. • Marina...

In Indian kitchens and across many global cuisines, turmeric powder (haldi) and coriander powder (dhania powder) are staple spices. While they may both appear as everyday ingredients, each carries distinct flavors, health benefits, and culinary uses. Understanding their differences can help you make better choices in cooking and in health-conscious living. 1. Origin and Botanical Identity Turmeric is derived from the root of the Curcuma longa plant, a member of the ginger family. It is dried and ground into a deep golden-yellow powder known for its earthy, bitter flavor and vibrant color. Coriander powder , on the other hand, comes from the dried seeds of the Coriandrum sativum plant. The seeds are roasted and ground to produce a light brown powder with a warm, citrusy aroma. 2. Flavor and Aroma Profile Turmeric: Slightly bitter, earthy, and pungent. It doesn't dominate a dish but gives a warm undertone and golden color. Coriander: Mildly sweet, warm...

 Pav Bhaji, Mumbai's most iconic street food, is a spicy, buttery medley of mashed vegetables paired with soft buns. But what truly sets this dish apart is the magic of Pav Bhaji Masala . This spice blend isn’t just about taste; it brings depth, aroma, and authenticity to every bite. In this blog, we’ll explore the benefits of Pav Bhaji Masala, how to choose the best one, and even share a few surprising recipes where this masala shines beyond just bhaji. What Is Pav Bhaji Masala? Pav Bhaji Masala is a proprietary spice mix made by blending several Indian spices like coriander, cumin, dry mango powder, fennel, black pepper, red chilli, and garam masala. The result is a vibrant, aromatic, and slightly tangy mix that enhances the flavors of mashed vegetables in the bhaji. Benefits of Using Pav Bhaji Masala Pav Bhaji Masala is a flavorful spice blend that brings the authentic taste of Mumbai’s favorite street food to your kitchen. Rich in aromatic spices like cumin, coriander, ...

 In the vast world of Indian cuisine, spices aren't just ingredients—they are tradition, health, and culture, all wrapped into aromatic powders. Among the hundreds of spices used daily in Indian kitchens, Kashmiri Mirch Powder and Shikanji Masala stand out as perfect examples of how Indian flavours can be both deeply warming and refreshingly cooling. One brings bold colour and mild heat to your food, while the other delivers a burst of citrusy tang to your drinks. Together, they make for an unforgettable combination, celebrating both taste and wellness. What is Kashmiri Mirch Powder? Kashmiri Mirch Powder , also known as Kashmiri red chilli powder, is made from dried Kashmiri chillies. Known for their vibrant red colour and mild pungency, these chillies are often used more for colour than for heat. It is widely used in curries, tandoori marinades, gravies, and even snacks. Unlike regular red chilli powder, Kashmiri mirch is gentle on the palate while still providing a rich, eye...