Everywhere you look in a kitchen, there seems to be some sort of "theory" being taught around spices. Whether they are being used incorrectly or others are just getting wrong information about the way you shop for spice brands in India or how you use your masala dabba, there are many areas of potential misinformation that are costing you money and ruining the quality of your food. Let’s clear this up so that you can have the true flavour experience that spices should provide.

Costly Spices Are Always Of Better Quality

A high price tag does not mean better flavor. Often, you’re paying for fancy packaging and clever marketing, not for quality. Big brand names spend a lot of money on advertising, and that cost gets passed on to you at checkout. Price is not everything, and that’s why you should trust your own senses. 

Same Spice Sources For All Brands

There are different sources of spices. One brand could go with a company that uses lower-quality crops, while other companies may invest in better farms and stricter quality controls. That’s also the reason for some spice brands in India having completely different tastes and smells compared to others, even when you are using the same type of spice. 

High-quality brands generally have a long-term business relationship with their suppliers producing spices. They also follow rigorous processing. Your food will have added flavor and consistency every single time you prepare it due to your personal quality.

Evaluating Quality By The Look Alone

Although certain spices may appear bright and new, their quality is often indicated by a weak, stale smell. In fact, aroma is the ultimate measure of quality, and this is especially true for the best hing powder in India. As soon as you open a jar, you should get an immediate, sharp scent. Do a 'quick' smell and taste test prior to purchasing large quantities. To perform a quick test, rub a little of the spice on your fingers and take a sniff. Many times, the attractive packaging is just masking an average product.

To avoid these situations, take an opportunity to examine your spice shelf. Trust your nose rather than relying on the labels and cook with confidence.