Organising spices

In Indian kitchens, one could see the above round-shaped box filled up with various spices.

Generally, we require these spices in everyday cooking and this is the best way to keep them handy and organized.

I have arranged them in a certain order in which I usually use them. I have also mixed two or more spices in one small container so that I can accommodate all spices in 7 containers.

We will start with the top middle container and go anticlockwise.

1. I have stored mustard seeds (yellow and black) + fenugreek seeds + split black gram (‘Urad dal’ in Hindi) in the first container and these go in while tempering veggies or curries.
2. In the second one, you will find cumin seeds (I roast them before storing them to protect them from catching fungus) + sesame seeds (black or white). They take less time to crackle hence, they are second in order.
3. The next is turmeric powder which has plenty of medicinal properties. It not only adds a yellow hue to the dish but also maintains the freshness of ingredients.
4. After turmeric comes red chili powder to add pungency or hotness to the food.
5. In the next container, I have mixed 2 powders i.e. roasted coriander seeds + roasted cumin seeds powder (‘Dhaniya jeera powder’ in Hindi). You can keep them separate. Both have many health benefits apart from enhancing the flavor of the dish. They are mainly effective for proper digestion.
6. Now comes Garam masala (a mixture of various spices) without its aroma and flavor are typical Indian cuisines incomplete.
7. The last is a mixture of pepper + cloves powder which I have kept in the middle. This is a hot and sweet blend that can be chosen at times over red chili powder for a change.

If you have more than 7 bowls, you can keep other spices such as ajwain, whole garam masala spices such as pepper, cloves, cinnamon, cardamom, etc.

Tip: Never keep salt in a steel container. The steel would catch rust soon. It is better to keep salt in plastic or clay jars.