Salan Masala

Just about anybody has heard of garam masala, that warming Indian spice mix a...

Just about anybody has heard of garam masala, that warming Indian spice mix that often finds a way into curries. I discovered another type of masala when looking through an Indian cookbook I have at home, a variety I hadn't heard of. Salan masala. Curiosity got the better of me so I set out to make it. The original recipe called for two ingredients I've never seen go into spice blends - dried rose petals and sandalwood, but unfortunately neither of the two spice shops in my neighbourhood stock either of them. Bummer. After a little tweaking I formulated my own blend of spices, creating the most aromatic and perfume-like spice powder I've smelled.

As with most masala blends, this one should be added towards the end of a cooking procedure to retain its aroma. It's a bit like giving yourself a final spritz of perfume before heading out on the town!

Recipes where I've used salan masala

{salan masala cauliflower} 

{salan masala baked peaches}

salan masala

Makes 1/3 cup

  • 2 tbsp coriander seeds
  • 2 bay leaves
  • 3 black cardamom pods (½ tsp seeds)
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 1 tsp mace flakes
  • 1½ tsp ground ginger

Combine all ingredients in a spice grinder and grind to a powder. Alternatively use a mortar and pestle. Store the masala in a jar in the pantry.