Indian cuisine is all about spices. But even the finest masalas can fail if not used correctly. You might wonder why your curry lacks depth or your biryani doesn’t taste restaurant-style—often, it’s not the recipe, but the way you handle your spices.
At Sparsh Masala, we believe good cooking starts with good knowledge. That’s why we’ve curated this list of the top 7 mistakes to avoid when using Indian spices, along with expert Sparsh tips to help you cook like a pro!
1. Using Old or Stale Spices
Mistake: Many people store spices for years and continue using them, not realizing they’ve lost flavour.
Sparsh Tip: Always check the aroma and colour. Spices like turmeric, chilli powder, and garam masala lose their punch after 6–12 months. Use fresh blends like Sparsh Masalas, which come with manufacturing and expiry dates clearly mentioned and are vacuum-sealed to lock in freshness.
Mistake: Adding spices directly to the curry without roasting or tempering them.
Why it’s a problem: Raw spices won’t release their essential oils and aromas unless cooked in hot ghee or oil first.
Sparsh Tip: For dishes like dal, sabzi, or rasam, temper whole spices (mustard, cumin, dry red chillies, etc.) in ghee and then add ground masalas like Sparsh Hing, Curry Masala, or Rasam Powder. This makes a huge difference in flavour.
3. Adding Garam Masala Too Early
Mistake: Cooking garam masala for too long can make it bitter or cause its aroma to vanish.
Sparsh Tip: Always add Sparsh Garam Masala at the end of cooking, just before switching off the flame. This preserves its warmth and bold flavour.
4. Not Matching the Right Masala to the Dish
Mistake: Using the same “universal” masala for every recipe.
Why it’s a problem: Each Indian dish has a distinct flavour profile, and using the wrong blend will throw it off.
Sparsh Tip: Use dish-specific masalas:
- Sparsh Chana Masala for chole
- Sparsh Sambar Masala for sambar
Sparsh Meat Masala for mutton/chicken gravies
Using tailored blends ensures authentic taste, just like a regional kitchen.
5. Over-Roasting Spices Until They Burn
Mistake: In an attempt to bring out flavour, many roast powdered masalas too long, leading to a burnt taste.
Sparsh Tip: Roast whole spices on low heat until they release aroma, then grind if needed. If using ready-made Sparsh Masalas, add them after the onions/tomatoes are sautéed and cook just for a minute to avoid burning.
6. Using Too Many Spices at Once
Mistake: Mixing too many types of masalas in one dish, leading to flavour confusion.
Why it’s a problem: More is not always better. Too many strong spices can clash and kill subtle flavours.
Sparsh Tip: Stick to 2–3 main spices per dish. For example, chole needs Chana Masala, amchur, and maybe a pinch of garam masala—not everything in your rack.
7. Storing Spices Wrongly
Mistake: Keeping spice jars near the stove or in humid places.
Why it’s bad: Heat, moisture, and light cause spices to lose flavour and spoil quickly.
Sparsh Tip: Always store spices in airtight containers in a cool, dark, and dry cabinet. Sparsh Masalas come in sealed pouches and reusable jars to extend shelf life and protect from moisture.
Bonus Tips from Sparsh Masala
Label Your Jars: Especially if you use glass containers, so you don’t confuse coriander with cumin powder.
Smell Test: If a spice smells musty or like sawdust, it’s time to toss it.
Layering Spices: Add whole spices at the beginning, ground spices mid-way, and finishing masalas at the end.
Try Before You Serve: Always taste your curry 5 minutes before switching off. You can fix under-seasoning with a pinch of Sparsh Masala.
FAQ
Yes, you can buy directly from sparshmasala.in and other eCommerce platforms.
Yes, most masalas (excluding those with onion/garlic) are vegan and Jain-friendly. Always check the label for specifics.
Yes, they have regional baskets like South Veg, North Non-Veg, and customizable spice sets.
Thanks to its high-quality packaging, you can expect full aroma and flavour for 6–9 months after opening.
Absolutely! Their Black Salt, Cornflour, and Dry Mango Powder are perfect for fusion cooking too.
Conclusion
You don’t need to be a professional chef to cook delicious Indian meals. Just avoid these simple mistakes and choose the right spice partner. At Sparsh Masala, we’re committed to giving you the purest, freshest, and most flavour-packed masalas.
Cooking is chemistry, and spices are your ingredients for magic. Use them wisely, and your kitchen will become the heart of the home.
