Handbook onManufacture of Indian Kitchen Spices (Masala Powder) with Formulations,Processes and Machinery Details (4th Revised Edition)
(Chaat Masala,Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala,Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, KesariMilk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder,Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, PickleMasala, Curry Powder)
Spices or Masala because it is called in Hindi, couldalso be known as the heartbeat of an Indian room. The secret ingredient thatproduces Indian food actually Indian is that the generous use ofsignature spices. From ancient times of the maharaja’s, spiceshave additional unforgettable flavours and life to Indian cuisine. Indianspices offer significant health advantages and contribute towards anindividual's healthy life. They add flavor and nutrients to dishes while notfat or calories! A spice could also be on the market in several forms: recent,whole dried, or pre-ground dried. Generally, spices are dried.