What is amchar masala?
The origin of amchar masala is attributed to Trinidad’s Indian population, who set down roots on the island centuries ago. And while the word “amchar” sounds Indian, closely resembling the word “achar” used to describe pickles in Hindi, the spice blend itself has only a minor overlap with the pickling spice blend used in Indian cuisine. There are six spices in amchar masala, including coriander seeds, fenugreek seeds, cumin seeds, peppercorns, fennel seeds and mustard seeds. Toasted lightly and blended into a powder, they are intensely aromatic and taste amazing sprinkled over vegetable dishes.
Ingredients
Coriander seeds. Coriander seeds add a bright, lemony freshness to foods. Cumin seeds. Cumin seeds, often used in conjunction with coriander seeds, add an earthy aroma to the spice blend. Brown or black mustard seeds. Mustard seeds are pungent and sharp, and play beautifully with the cumin. Fenugreek seeds. These add the bitter undertone so important in a well-crafted spice blend. Black peppercorns. Black peppercorns add a lovely note of heat. Fennel seeds. With their licorice-like flavor, fennel seeds complete the explosion of flavors in the amchar masala.
Storage instructions
Store the amchar masala in an airtight jar in a cool, dark cupboard. You can also store the spice blend in the fridge or the freezer. Use within a year. This recipe makes about half a cup or 8 tablespoons.
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