Hyderabadi Kitchen Essentials - Khade Masale (Dry Whole spices)

This is the most important part one should always consider when they want to match 100% taste of any cuisine they prepare.  Herbs and Spices brings life to any food, it takes the taste of dish to great level and are the most essential part in any cuisine.  They are associated in lifting the aroma and flavor of any dish if used moderately acccording to their strength. 

Hyderabadi Kitchens also has great association with the uses of spices and herbs mostly invented during the reign of Nizaams.  Due to their uses made dishes divine and they are still immortal presently. These spices are the most common ones found any where & the most rarest ones which are seldom found in common markets.

It is highly impossible to imagine Hyderabadi food with these spices. What we commonly see in the market which are so called Biryani Masala or Garam Masala are not at all good enough to bring similar taste in dish as they have spices which are not at all associated with biryani, they also looses it aromas even though they are sealed pack and has many fillers.  The essense of freshly ground spices have a suttle aroma which ones added releases volatile oil and peps up your dish...

So here let me introduce you to some of the essential spices and herbs widely used in all Hyderabadi Delicacies.

• Kabab Chinni (Cubeb Pepper) - very sharp and distinctive flavors this one is rarest spice found.  It is widely used in Hyderabad as the name suggest its usage is common in Kabaabs but not restricted to other dishes.  Looks similar to Blackpeppercorns Kernels with a small stick coming out, It has very sharp, bitter and spicy taste quite similar to Black peppercorns and Ajwain.  Because of its bitterness one has to sensibly use this spice.  Just 4-5 kernels are sufficient to aromatize small (1 kg) dish. Kabab Chinni are used in Dum ka Murgh, Dum Ka Kheema, Haleem, Pasindeh and all sorts of Kabaabs (Tandoori or tawaa cooked).

• Shah zeera (Carraway Seeds) - all the Mughlai cuisines have a common spice used in all their special cooking it is called Shah Zeera. Shah Zeeras are tiny Cummin seeds lookalike but has more intense and strong flavor compare to Cummin Seeds (Zeera).  They too have bitter oils and should be used moderately.  Many Biryani lovers dont know that Shah Zeera is so important in Biryani preparation and if its not used you will never get that authentic biryani.  Apart from Biryani it is widely used in almost all sorts of Hyderabadi meat preparations be it chicken, beef, mutton and egg dishes. 

• Pathar Ka Phul (Dagad Phool) (Black stone flower) - its a dried weed that grows on black stone.  Dagad phool are commonly found in any markets or with spice smiths and it has uses in many dishes in Hyderabadi.  Mostly in Nalli Nihari, Paya, Murgh Shurva, bagahara baigan.  Similar to those of sweet pepper it has quite mild aromatic flavor it is not only used for aromas in soup preparations but also used as soup thickners.

• Dal Chinni (Cinnamon Stick) - because of its sweet aroma and flavor Cinnamon balances bitterness of other spices in preparations.  Every one knows Dal chinni quite well but there are two different variety the rolled stick and the bark stick of tree.  The Bark of tree type of cinnamon is used in Hyderabadi food as its more stronger than its other variety, mostly found in India in any grocery store.  Its used in all food preparations like Biryanis, Kormas, Nahari soups, Kabaabs, Baghara Saalan and even Dalcha Gosht.



• Kali Miri (Black Peppercorns) - once known to be expensive spices of all and compared to gold back dated.  This spice is now essentials in all kitchen be it in India or abroad.  Black Peppercorns has a strong sharp spicy flavor and used either in powdered form or whole.  Mostly used in Biryanis, Kormas, Pasindeh and Nahari its used with other chillis just to balance the pungency of dish and bring out the flavor which a Chilli spice cant do.

• Tez Patta (Indian Bay Leaf) - this spice need no introduction as such. Tejpatta is known to everyone around the world like some of the spices above.  It is associated with curry leaves but they taste completely different and has very strong essential oil that brings more taste to the dish.  Bay leafs can be found in any hyderabadi kitchen and are part of Khada Masala (whole spices).  They are used in Nahari, Kormas and Biryani's mainly and other rice preparations.

• Hari Elaichi  (Green Cardamoms) - Green Cardamoms are one of the varieties of cardamoms it has sweet flavor and great aroma.  Due to its highly sweet flavor they are commonly used in sweet preparations like Double ka Meetha, Dil-e-firdaus (Thick Kheer) and Biryani.  Other than Shah Zeera its important in biryani both in gravy preparation and rice preparation. They are also used in Irani Chai.

• Elaichi - strange but these are considered similar to green cardamom.  However most people dont know that they are slightly milder than green cardamom in taste but has strong aroma. These are widely used cardamoms as they are easily available in market compare to the green ones.  They have slightly brownish skin and little large than green cardamoms.  They are used in all types of curries of Hyderabad. 

• Badi elaichi (Black Cardamom) - as the name says it all in Hindi as Badi (big) this spice is the most strongest of all the elaichis and spices as well.  Their color are darkest brown to black and they are bigger than other two elaichis.  This spice is used quite moderately in biryani's rice preparation, gravy preparation. But one has to really use them sensibly as if used in larger quantity can spoil the taste of the dish. 

• Laung (Cloves) - laung has been one of the essential spice found in almost all kitchens.  Many indian houses still store them and use them for their flavors and aromas beside this they are also used for their medicinal properties.  They have volatile oil in it which is why they are used mostly whole and seldom used in powdered form.   

• Javithri (Mace) - mace has been associated with many mughlai cooking.  Here in Hyderabad its also used in some rich gravies and also in Biryani.  Mace has a milder taste and aroma, infact its still used in moderation due to its heat.  They are the outer covering of Nutmeg (Jauth) which is also used in cooking. 

• Jauth (Nutmeg) - Nutmeg has mild aroma and very sweet intense flavor its a seed which is encased in Mace.  Mostly used in Biryani's and sweet preparation.  Nutmeg are widely used in all cuisines around the world and also in Hyderabad to enchance flavors.



• Kalonji (Nigella Seeds or Onion Seeds) - very rarely used this spice is used in few preparations but they are no strange spice in Hyderabadi Kitchen.  It is used mostly for pickles and famous Hyderabadi veg dish Baghara Baigan, Mirchi Ka Saalan and Baghara Tamatar.

OTHER DRY SPICES WIDELY USED:

1] Akkha Dhaniya [Corriander Seeds:]

2] Methi daana [fenugreek seeds]:

3] Zeera (Cumin seeds)