Spices

Traditionally, individual whole spices are carefully combined, often toasted in a dry skillet, and then freshly ground for curry dishes. To save time and the stress of combining the spices yourself, there is an array of prepared curry pastes, curry powders or masala blends (a moist blend of spices and aromatics, such as Arvinda’s, made in Ontario) for all the different styles of curry. Do some experimenting with different brands to find your favourite, and once you’re confident in your curry making, buy individual spices and start combining them yourself.