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.