Alice Waters Teaches The Art of Home Cooking

Apollonia Poilâne Teaches Bread Baking

Bake Like A Pro

Dominique Crenn Teaches Modern Vegetarian Cooking

Gabriela Cámara Teaches Mexican Cooking

GOAT

Gordon Ramsay Teaches Cooking I

Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home

Madhur Jaffrey Teaches Indian Cooking

Massimo Bottura Teaches Modern Italian Cooking

Michael W. Twitty Teaches Tracing Your Roots Through Food

Ron Finley Teaches Gardening

Roy Choi Teaches Intuitive Cooking

Thomas Keller Teaches Cooking Techniques

Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Wolfgang Puck Teaches Cooking

Yotam Ottolenghi Teaches Modern Middle Eastern Cooking

Technique: Braising and Braising à la Matignon

Stocks, Broths, and Jus: An Overview

Sauces: An Overview

Chicken Velouté and Sauces Suprême, Allemande, and Albufera

Brown Chicken Quick Sauce and Sauce Chasseur

Cooking From Your Kitchen Garden: Salsa Verde

Recipe: Veal Stock and Demi-Glace

Salsa Verde Cruda & Salsa Brava | Raw Salsas

Salsa Tatemada | Charred Salsa

Mayonnaise

Hollandaise

Agnolotti with Peas and Bacon

Mother Sauce: Kalbi Marinade

Mother Sauce: Scallion Dipping Sauce

Mother Sauce: Salsa Verde

An Evolution of Pesto

Tortellini Part 1: Broth and Sauce

Cook Rich, Aromatic Sauces

Dry Bread: Sourdough Wheat & Rye Granola

Leaves, Herbs, and Aromatics

Grow Your Own Food: Herbs

Mastering Ingredients: Vegetables & Herbs

Grilled Cheese

Knife Skills

Rack of Lamb with Thumbelina Carrots

Mezze Spread: Hummus With Confit Garlic and Tahini

Brunch Spread: Labneh With Berries

Homemade Condiments: Flavor Bombs

Homemade Condiments: Smoky Marinated Feta

Homemade Condiments: Confit Garlic Oil

Homemade Condiments: Sumac-Pickled Onions

Create Complex Flavors With Herbs

Pan Roasting: Côte de Bœuf

Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette

Stale Bread: Caesar Salad With Flavored Brioche Croutons

Preparing a Beautiful Salad

Recipe: Farro Salad with Roasted Carrots

Meet Your Instructor: Gabriela Cámara

Tostadas de Atún | Tuna Tostadas

Quesadillas Doradas | Golden Quesadillas

Confit: Eggplant & Garlic

Sous Vide Cooking: Turbot

Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette

Mezze Spread: Pea Spread With Smoky Marinated Feta

Homemade Condiments: Quick Lemon Paste

Bonus: Tasting Demonstration

Tomato: Illuminated

Leeks

Cheese

Cake

Elevate Everyday Cuisine

Tacos al Pastor | Achiote-Marinated Pork Tacos

Pescado a la Talla | Red and Green Roasted Fish With Refried Beans

Desayuno: Huevos Rancheros | Fried Eggs With Two Salsas

Tamales de Guayaba | Guava Tamales

Mother Sauce: Kogi Vinaigrette

Kogi Taco Part I: BBQ Kalbi and Veggies

Kogi Taco Part II: Slaw, Toppings, and Assembly

Incorporate Culinary Influences

Peeling: Tomatoes

Tomato: Enhanced

Tomato: Evolved

Make Flavorful Sauces & Purees

Tortillas de Maíz | Corn Tortillas

Accara: Black-Eyed Pea Fritters

Demystifying Curry: Goan Shrimp

The Magic of Rice: Basmati and Biryani

Indian Breads: Chapati

Comforting Legumes: Dal

Lip-smacking Savory Street-Food: Dahi Puri Chaat

An Indian Feast: Sample Menus

Make Indian Street Food at Home

Food & Drink

Teaches Intentional Eating

Michael Pollan

Michael Pollan Teaches Intentional Eating

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Thomas Keller

Teaches Bread Baking

Apollonia Poilâne

Teaches Texas-Style BBQ

Aaron Franklin

Aaron Franklin Teaches Texas-Style BBQ

Teaches The Art of Home Cooking

Alice Waters

Teaches the Art of Home Cooking

Teach Mixology

Lynnette Marrero & Ryan Chetiyawardana

Lynnette Marrero & Ryan Chetiyawardana Teach Mixology

Teaches Southern Cooking

Mashama Bailey

Mashama Bailey Teaches Southern Cooking

Teaches Wine Appreciation

James Suckling

James Suckling Teaches Wine Appreciation

With Emily Wines

A Sommelier's Snob-Free Guide to Wine

Teaches French Pastry Fundamentals

Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals

Teaches Cooking

Wolfgang Puck

José Andrés with Special Guest Chefs

Food, Stories, and Connections

Teaches Mexican Cooking

Gabriela Cámara

Teaches Gardening

Ron Finley

Teaches Cooking I

Gordon Ramsay

Teaches Modern Japanese Cooking

Niki Nakayama

Niki Nakayama Teaches Modern Japanese Cooking

Teaches Tracing Your Roots Through Food

Michael W. Twitty

Teaches Cooking Techniques

Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs

Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

The Greatest of All Time

Teaches Cooking II: Restaurant Recipes at Home

Teaches Intuitive Cooking

Roy Choi

Teaches Modern Middle Eastern Cooking

Yotam Ottolenghi

With Leading Experts

Brain Health

Brain Health with Leading Experts

Teaches Indian Cooking

Madhur Jaffrey

Gut Health

Gut Health with Leading Experts

Teaches Modern Italian Cooking

Massimo Bottura

Teaches Modern Vegetarian Cooking

Dominique Crenn

Sohla El-Waylly with Special Guest Chefs

Breakfast All Day

https://players.brightcove.net/5344802162001/1cMNiwC9oQ_default/index.html?videoId=6093280778001

Seasonings enhance the flavor of dishes. Learn Wolfgang Puck’s approach to tasting and seasoning foods to boost flavor.

Wolfgang Puck’s Tips for Seasoning Food

 We made a pea soup here, and we didn't season it. So you taste it, and you say, well, it's bland. It's not really something I would enjoy eating. Why? Because it has no salt, no pepper, no nothing in here. So now let's get a little salt. So you add a little at that time, a little fresh ground pepper. If you can, you can toast your peppercorns a little bit in the oven, to release a little bit of their oil, and they will be even more fragrant. We do that with all of our spices. If it's cumin, coriander seed, we toast them, and they have more flavor, because they release their oil. And we're going to stir it up and taste it again. There's still something missing. it's a little not bland really, but I cannot really taste the flavor of the peas. So now I'm going to add a little honey. Because we call it sweet English peas sweet peas. So I'm going to add a little honey to it to sweeten it lightly. This is really one of my secret ingredients, is add a little honey, and then a little lemon juice to balance it. OK, we cut off a little piece of lemon, all right. And squeeze a little lemon juice in here. All right, that's enough, not too much. And now let's see. So you can see now I added salt, pepper, honey, and lemon juice to my soup. Much better now. I love the combination of the lemon juice and the honey. But it still needs a little salt. So you saw even me, I put salt little by little. I don't want to add a lot of salt, because you can always add to it. So now let's taste it. Now it tastes perfect. Now it tastes like you can eat two servings of it. And I know all your friends will just love it.

Born in Austria, Wolfgang Puck is a James Beard Foundation Award–winning restaurateur and one of the world’s most successful chefs. After studying in Europe, Wolfgang moved to Los Angeles in his twenties, where he became the chef and part owner of Ma Maison in Los Angeles, California. From there, Wolfgang published his first cookbook and opened his first restaurant, Spago, to wide acclaim. 

Starting on the Sunset Strip in 1982, Spago relocated fifteen years later to Beverly Hills. Wolfgang has helped popularize California nouvelle, a modern form of California cuisine, which Wolfgang would expand upon in his subsequent ventures by adding a European flair to California staples.
Seasoning is the salts, [spices](https://www.masterclass.com/articles/a-list-of-the-27-essential-cooking-spices-you-need-to-know), and herbs cooks use to enhance a food’s flavor. Seasonings can be savory, sweet, acidic, or bitter. Cooks can add seasonings when braising, roasting, sautéing, pickling, and even baking desserts to create more flavorful and memorable dishes. Cooks can use pre-ground spices like chili powder, peppercorns, cumin, paprika, and cayenne, or grind whole spices. [Fresh herbs](https://www.masterclass.com/articles/cooking-101-the-15-most-common-culinary-herbs-and-how-to-cook-with-them) like oregano, chopped chives, or torn fennel can season soups and stews while cooking. Combining spices to create a pre-set spice mix can expedite the cooking process and be an excellent way to experiment with flavor combinations.
Seasoning is essential because it enlivens meals, promotes innovation in cooking, and can transform the flavor of a dish. For example, a simple [stir-fry dish](https://www.masterclass.com/articles/how-to-stir-fry) may feature some soy sauce, but preparing a marinade with lemon juice, garlic powder, black pepper, ginger, hot pepper flakes, and dried herbs can make it a more dynamic dish. 
Celebrity chef Wolfgang Puck shares some tips about how to get the most out of your seasoning.

1. __Cold foods may require more seasonings than hot ones__. “The palate really receives the flavors of cold food much slower and not as strongly than when you serve, for example, a hot bowl of soup,” Wolfgang shares. “If it’s too spicy or too salty, you will taste it right away. So cold food should be seasoned a little heavier than hot food. That’s one of the principles in cooking.”
2. __Different salts can have different functions__. Salt plays a vital role in seasoning food but comes in many unique kinds. “When I started cooking, we had one kind of salt,” Wolfgang says. “Now, you have so many [different salts](https://www.masterclass.com/articles/the-12-different-kinds-of-salt-you-should-have-in-your-kitchen), even smoked salts, for example. If you want to roast or [barbecue](https://www.masterclass.com/articles/things-to-bbq) something, put a little smoked salt on it. What I use all the time is great sea salt or fleur de sel. I never use [iodized salt](https://www.masterclass.com/articles/iodized-salt-explained) because iodized salt is not good for you and has no flavor. Good salt has a lot of flavor.”
3. __Experiment with your use of seasoning__. Home cooks can use a single seasoning in several different ways. Take [ginger](https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips). Wolfgang says: “You can grate it; you can slice it; you can pickle it. One of my favorite ingredients is ginger. Fresh ginger is easy to find in any supermarket today. It has so much fragrance.” Try exploring different uses of ginger in various recipes to see how it can uplift everything from a [ginger salad dressing](https://www.masterclass.com/articles/ginger-dressing-recipe) to [ginger tea](https://www.masterclass.com/articles/ginger-tea-recipe) to ginger beer [cocktails](https://www.masterclass.com/articles/how-to-make-a-moscow-mule-cocktail).
4. __Season a dish gradually__. Cooking is a process, one that needs your sense of smell and taste every step of the way. “Training your palate to figure out what you like, the way you like it—you have to go step-by-step,” Wolfgang says. “Don’t go too fast. Don’t do [what] many people [do and] just throw salt in it, pepper in it, without tasting. So, tasting is always really important.” You can always add more salt, so there is no need to go [overboard](https://www.masterclass.com/articles/wolfgang-pucks-tips-to-fix-oversalted-dishes) with the first pinch.
5. __Toast your ground spices for enhanced flavor__. Wolfgang shares a pro tip about getting more from your seasonings, a practice he employs in his award-winning restaurants’ kitchens: “If you can, toast your peppercorns a little bit in the oven to release a little bit of the oil, and they will be even more fragrant. We do that with all of our spices. If it's cumin, coriander seed: We toast them, then they have more flavor because they release their oil.”
After developing your palate and mastering your kitchen skills, learning about the culinary industry's business side is essential. Discover Wolfgang Puck’s approach to seasoning food, preparing sauces, opening a restaurant, and more when you sign up for the [MasterClass Annual Membership](https://www.masterclass.com/homepage).
Seasonings enhance the flavor of dishes. Learn Wolfgang Puck’s approach to tasting and seasoning foods to boost flavor.

Born in Austria, Wolfgang Puck is a James Beard Foundation Award–winning restaurateur and one of the world’s most successful chefs. After studying in Europe, Wolfgang moved to Los Angeles in his twenties, where he became the chef and part owner of Ma Maison in Los Angeles, California. From there, Wolfgang published his first cookbook and opened his first restaurant, Spago, to wide acclaim. Starting on the Sunset Strip in 1982, Spago relocated fifteen years later to Beverly Hills. Wolfgang has helped popularize California nouvelle, a modern form of California cuisine, which Wolfgang would expand upon in his subsequent ventures by adding a European flair to California staples.

Who Is Wolfgang Puck?

Seasoning is the salts, <a href='https://www.masterclass.com/articles/a-list-of-the-27-essential-cooking-spices-you-need-to-know' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-list-of-the-27-essential-cooking-spices-you-need-to-know","linkCopy":"spices","category":null}'>spices</a>, and herbs cooks use to enhance a food’s flavor. Seasonings can be savory, sweet, acidic, or bitter. Cooks can add seasonings when braising, roasting, sautéing, pickling, and even baking desserts to create more flavorful and memorable dishes. Cooks can use pre-ground spices like chili powder, peppercorns, cumin, paprika, and cayenne, or grind whole spices. <a href='https://www.masterclass.com/articles/cooking-101-the-15-most-common-culinary-herbs-and-how-to-cook-with-them' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/cooking-101-the-15-most-common-culinary-herbs-and-how-to-cook-with-them","linkCopy":"Fresh herbs","category":null}'>Fresh herbs</a> like oregano, chopped chives, or torn fennel can season soups and stews while cooking. Combining spices to create a pre-set spice mix can expedite the cooking process and be an excellent way to experiment with flavor combinations.

What Is Seasoning?

Seasoning is essential because it enlivens meals, promotes innovation in cooking, and can transform the flavor of a dish. For example, a simple <a href='https://www.masterclass.com/articles/how-to-stir-fry' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-stir-fry","linkCopy":"stir-fry dish","category":null}'>stir-fry dish</a> may feature some soy sauce, but preparing a marinade with lemon juice, garlic powder, black pepper, ginger, hot pepper flakes, and dried herbs can make it a more dynamic dish.

Why Is Seasoning Important?

Celebrity chef Wolfgang Puck shares some tips about how to get the most out of your seasoning.<ol class="mc-m-4"><li class="mc-my-4"> 1. Cold foods may require more seasonings than hot ones. “The palate really receives the flavors of cold food much slower and not as strongly than when you serve, for example, a hot bowl of soup,” Wolfgang shares. “If it’s too spicy or too salty, you will taste it right away. So cold food should be seasoned a little heavier than hot food. That’s one of the principles in cooking.” </li><li class="mc-my-4"> 2. Different salts can have different functions. Salt plays a vital role in seasoning food but comes in many unique kinds. “When I started cooking, we had one kind of salt,” Wolfgang says. “Now, you have so many <a href='https://www.masterclass.com/articles/the-12-different-kinds-of-salt-you-should-have-in-your-kitchen' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/the-12-different-kinds-of-salt-you-should-have-in-your-kitchen","linkCopy":"different salts","category":null}'>different salts</a>, even smoked salts, for example. If you want to roast or <a href='https://www.masterclass.com/articles/things-to-bbq' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/things-to-bbq","linkCopy":"barbecue","category":null}'>barbecue</a> something, put a little smoked salt on it. What I use all the time is great sea salt or fleur de sel. I never use <a href='https://www.masterclass.com/articles/iodized-salt-explained' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/iodized-salt-explained","linkCopy":"iodized salt","category":null}'>iodized salt</a> because iodized salt is not good for you and has no flavor. Good salt has a lot of flavor.” </li><li class="mc-my-4"> 3. Experiment with your use of seasoning. Home cooks can use a single seasoning in several different ways. Take <a href='https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips","linkCopy":"ginger","category":null}'>ginger</a>. Wolfgang says: “You can grate it; you can slice it; you can pickle it. One of my favorite ingredients is ginger. Fresh ginger is easy to find in any supermarket today. It has so much fragrance.” Try exploring different uses of ginger in various recipes to see how it can uplift everything from a <a href='https://www.masterclass.com/articles/ginger-dressing-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/ginger-dressing-recipe","linkCopy":"ginger salad dressing","category":null}'>ginger salad dressing</a> to <a href='https://www.masterclass.com/articles/ginger-tea-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/ginger-tea-recipe","linkCopy":"ginger tea","category":null}'>ginger tea</a> to ginger beer <a href='https://www.masterclass.com/articles/how-to-make-a-moscow-mule-cocktail' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-a-moscow-mule-cocktail","linkCopy":"cocktails","category":null}'>cocktails</a>. </li><li class="mc-my-4"> 4. Season a dish gradually. Cooking is a process, one that needs your sense of smell and taste every step of the way. “Training your palate to figure out what you like, the way you like it—you have to go step-by-step,” Wolfgang says. “Don’t go too fast. Don’t do [what] many people [do and] just throw salt in it, pepper in it, without tasting. So, tasting is always really important.” You can always add more salt, so there is no need to go <a href='https://www.masterclass.com/articles/wolfgang-pucks-tips-to-fix-oversalted-dishes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wolfgang-pucks-tips-to-fix-oversalted-dishes","linkCopy":"overboard","category":null}'>overboard</a> with the first pinch. </li><li class="mc-my-4"> 5. Toast your ground spices for enhanced flavor. Wolfgang shares a pro tip about getting more from your seasonings, a practice he employs in his award-winning restaurants’ kitchens: “If you can, toast your peppercorns a little bit in the oven to release a little bit of the oil, and they will be even more fragrant. We do that with all of our spices. If it&#39;s cumin, coriander seed: We toast them, then they have more flavor because they release their oil.” </li></ol>

5 Seasoning Tips From Wolfgang Puck

After developing your palate and mastering your kitchen skills, learning about the culinary industry&#39;s business side is essential. Discover Wolfgang Puck’s approach to seasoning food, preparing sauces, opening a restaurant, and more when you sign up for the <a href='https://www.masterclass.com/homepage' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/homepage","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>.

Build Your Culinary Empire

Seasonings enhance the flavor of dishes. Learn Wolfgang Puck’s approach to tasting and seasoning foods to boost flavor.

Seasonings enhance the flavor of dishes. Learn Wolfgang Puck’s approach to tasting and seasoning foods to boost flavor.


Wolfgang Puck cooking in a kitchen with various ingredients. 

wolfgang-puck-on-seasoning-food

Born in Delhi, [Madhur Jaffrey](https://www.masterclass.com/classes/madhur-jaffrey-teaches-indian-cooking) moved to London as a young adult to study acting, but, like many international students before her, she longed for the food of her homeland. “That wonderful food that was cooked in our house on a daily basis suddenly vanished,” she says. “But those tastes were in my head—the flavor of cumin, the flavor of ginger,” Madhur says. “I was able to recreate a lot of the dishes that I used to get at home, and I found that discovery absolutely wonderful.” 

Madhur compiled these recipes to form the basis of *An Invitation to Indian Cooking* (1973), which transformed the West’s understanding of Indian flavors and feasts. In the decades since, her friendly affect and clever recipes have been a constant companion to home cooks (and aspiring professionals) around the globe.

> “It’s not what spices you use, it’s how you extract the exact flavor that you want from them.” — Madhur Jaffrey
<a href='https://masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start","linkCopy":"Indian food","category":"automated-link"}' automatic='true'>Indian food</a> calls for many spices, but Madhur says you don’t need to go full throttle at the grocery store straightaway. “Go consult a recipe and just get those spices,” she says. “Next time you make another dish or another two dishes, get the spices for just those dishes.” Consider adding the following to your own pantry to establish a strong foundation (and to make
most of Madhur’s recipes): 

1. __Asafetida/asafoetida (hing)__: This pungent resin has a savory, musky, garlicky flavor. It’s a common element in a tadka (spices bloomed in oil or [ghee](https://www.masterclass.com/articles/what-is-ghee-plus-how-to-make-easy-homemade-ghee) for garnish). Madhur buys hers ground, usually mixed with a little wheat flour. If you’re allergic to wheat, you can typically purchase it ground with rice flour. Try it in Madhur’s [cauliflower and potatoes](https://www.masterclass.com/articles/indian-cauliflower-recipe-by-madhur-jaffrey), [besan cheela](https://www.masterclass.com/articles/besan-chilla-recipe-by-madhur-jaffrey), and [moong dal](https://www.masterclass.com/articles/dal-recipe-by-madhur-jaffrey) and red Lentils with browned onions.
2. __Cardamom__: Two varieties of cardamom are popular in Indian cooking: green cardamom (chhoti elaichi) and black cardamom (motti elaichi). Cardamom is a layered spice: sweet, spicy, floral, with a peppery aftertaste. Madhur’s take on [garam masala](https://www.masterclass.com/articles/garam-masala-recipe-by-madhur-jaffrey) (“warming spice mix”) features green cardamom, cinnamon, nutmeg, cloves, black pepper, and cumin. Other versions might include fennel seeds (saunf) or star anise.
3. __Cinnamon__: Cinnamon is the bark of the cassia tree and is rich and spicy in flavor. It’s used both whole and ground in many rice, meat, and vegetable dishes. Try it in Madhur’s [aloo gosht](https://www.masterclass.com/articles/goat-curry-recipe-by-madhur-jaffrey) (goat curry) recipe.
4. __Cloves__: The dried buds of a plant native to Indonesia, cloves are intensely sweet and bitter in flavor. A little goes a long way in rice and meat preparations. Try them, along with ground black peppercorns (kali mirch), in Madhur’s [masala chai recipe](https://www.masterclass.com/articles/masala-chai-recipe-by-madhur-jaffrey).
5. __Coriander seeds__: Whole, the seeds of the cilantro plant are floral, light, and citrusy; ground, coriander powder is nutty. It adds earthy and lemony notes to dal. Always grind coriander seeds yourself using either a mortar and pestle or a coffee grinder. “If ground coriander is left to sit around, it turns to sawdust faster than most spices,” Madhur says. Try it in Madher’s [lemony chicken](https://www.masterclass.com/articles/lemon-chicken-recipe), [okra with shallots](https://www.masterclass.com/articles/okra-recipe-by-madhur-jaffrey), [aloo paratha](https://www.masterclass.com/articles/aloo-paratha-recipe), and [chickpeas in a simple Northern style](https://www.masterclass.com/articles/madhur-jaffreys-chickpeas-in-simple-northern-style-recipe).
6. __Cumin seeds (jeera)__: Whether used whole, roasted, or ground, cumin imparts an earthy, musky, and peppery flavor. Madhur always keeps [roasted cumin powder](https://www.masterclass.com/articles/roasted-cumin-powder-recipe) on hand for flavoring [cucumber raita](https://www.masterclass.com/articles/cucumber-raita-recipe-by-madhur-jaffrey) and [chaat](https://www.masterclass.com/articles/dahi-puri-recipe-by-madhur-jaffrey).
7. __Fenugreek seeds (methi)__: These tiny yellow seeds are bitter and highly aromatic. You’ll find them in many South Indian dishes, from pickles to spice blends, like sambar powder, and chutneys. (You can also use the fenugreek leaves in tadka, as you would bay leaf or curry leaves.)
8. __Mustard seeds__: You can use two kinds of mustard seeds interchangeably in Indian cooking—brown and black. They reach peak mustard-y flavor when heated and are often the foundation for a tadka. Try them in Madhur’s [Potato a Thousand Ways](https://www.masterclass.com/articles/potato-dishes-by-madhur-jaffrey), [cherry tomato and cucumber salad](https://www.masterclass.com/articles/tomato-cucumber-salad-recipe-by-madhur-jaffrey), [South Indian mixed vegetable kurma](https://www.masterclass.com/articles/kurma-recipe-by-madhur-jaffrey), [Punjabi-style pickles](https://www.masterclass.com/articles/punjabi-pickle-recipe-by-madhur-jaffrey), and [pickled green chilies](https://www.masterclass.com/articles/green-chilli-pickle-recipe-by-madhur-jaffrey).
9. __Nutmeg (jaifal)__: Nutmeg is gentle and sweet and found in many Mughal and Kashmiri dishes. Buy whole nutmeg and use a nutmeg grater or a Microplane as needed. Mace (javitri) also comes from the nutmeg plant.
10. __Saffron (kesar)__: Earthy and grassy, floral and sweet, saffron adds complex flavor notes to a finished dish. A pinch adds brilliant color, aroma, and flavor to [plain basmati rice](https://www.masterclass.com/articles/basmati-rice-recipe-by-madhur-jaffrey), pulao, or [lamb biryani](https://www.masterclass.com/articles/lamb-biryani-recipe-by-madhur-jaffrey).
11. __Turmeric__: This nutty, delicately aromatic yellow powder comes from a cleaned, boiled, dried, and pulverized rhizome (similar to ginger). Indian cooks use turmeric as a coloring agent and to lend flavor to meats, vegetables, rices, and dals. It’s also the main ingredient in “curry powder,” a yellow-orange mixture of ground spices used in many Western-style interpretations of Indian curries. Turmeric also has anti-inflammatory health benefits according to Aryuvedic medicine: “It is considered to be a very important antiseptic for both outside and inside the body,” Madhur says. Try it in her [Goan shrimp](https://www.masterclass.com/articles/goat-fish-curry-recipe-by-madhur-jaffrey), [Kerala-style fish](https://www.masterclass.com/articles/kerala-fish-curry-recipe), [eggplant bharta](https://www.masterclass.com/articles/eggplant-bharta-recipe-by-madhur-jaffrey), and [moong dal cheela](https://www.masterclass.com/articles/moong-dal-pancake-recipe).
Explore the different styles of Indian cuisine with more recipes from Madhur:

1. __Butter chicken__: Learn how to make authentic North Indian [butter chicken](https://www.masterclass.com/articles/butter-chicken-recipe-by-madhur-jaffrey) at home—no tandoor oven required.
2. __Chapatis__: “The word ‘chapati’ is actually quite interesting,” Madhur says. “It means ‘to slap.’ There is a little slapping—or a lot of slapping—in the making of a [chapati](https://www.masterclass.com/articles/chapati-recipe-by-madhur-jaffrey),” a bread common throughout India.
3. __Green chutney__: Spicy and herbaceous, this [green chutney](https://www.masterclass.com/articles/green-chutney-recipe-by-madhur-jaffrey) is the perfect pairing for chaat, kebab, samosas, chapati, and more.
4. __Shami kebab__: Shami kebabs usually involve shaping minced lamb into hamburger-like patties and then sautéing them in a frying pan, or molding the meat around a skewer and cooking it in a tandoor. In her [shami kebab ](https://www.masterclass.com/articles/shami-kebab-recipe-by-madhur-jaffrey)recipe, Madhur bypasses those steps and presses the meat into a sheet pan. Madhur adds white poppy seeds to the meat mixture.
5. __Tamarind chutney__: Madhur’s [tamarind chutney recipe](https://www.masterclass.com/articles/tamarind-chutney-recipe-by-madhur-jaffrey) incorporates red chili powder, such as cayenne, for heat and a little sugar for sweetness.
Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Yotam Ottolenghi, Madhur Jaffrey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Alice Waters, Gordon Ramsay, and more.
“For Indians, spices are like paints in a paint box,” Madhur Jaffrey says. “We get different shades from the same spice by doing something to the spice,” like roasting whole spices or grinding them into powders. Discover eleven essential Indian spices to add to your masala dabba (spice box) with tips and recipes from Madhur’s kitchen.

“For Indians, spices are like paints in a paint box,” Madhur Jaffrey says. “We get different shades from the same spice by doing something to the spice,” like roasting whole spices or grinding them into powders. Discover eleven essential Indian spices to add to your masala dabba (spice box) with tips and recipes from Madhur’s kitchen.

Indian Spices: Madhur Jaffrey’s Essentials for Indian Cooking

Born in Delhi, <a href='https://www.masterclass.com/classes/madhur-jaffrey-teaches-indian-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/madhur-jaffrey-teaches-indian-cooking","linkCopy":"Madhur Jaffrey","category":null}'>Madhur Jaffrey</a> moved to London as a young adult to study acting, but, like many international students before her, she longed for the food of her homeland. “That wonderful food that was cooked in our house on a daily basis suddenly vanished,” she says. “But those tastes were in my head—the flavor of cumin, the flavor of ginger,” Madhur says. “I was able to recreate a lot of the dishes that I used to get at home, and I found that discovery absolutely wonderful.” Madhur compiled these recipes to form the basis of An Invitation to Indian Cooking (1973), which transformed the West’s understanding of Indian flavors and feasts. In the decades since, her friendly affect and clever recipes have been a constant companion to home cooks (and aspiring professionals) around the globe.<blockquote class="mc-text--italic mc-opacity--hinted mc-my-8 mc-mr-0 mc-ml-6 mc-pl-6">“It’s not what spices you use, it’s how you extract the exact flavor that you want from them.” — Madhur Jaffrey</blockquote>

An Introduction to Madhur Jaffrey

<a href='https://masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start","linkCopy":"Indian food","category":"automated-link"}' automatic='true'>Indian food</a> calls for many spices, but Madhur says you don’t need to go full throttle at the grocery store straightaway. “Go consult a recipe and just get those spices,” she says. “Next time you make another dish or another two dishes, get the spices for just those dishes.” Consider adding the following to your own pantry to establish a strong foundation (and to make most of Madhur’s recipes): <ol class="mc-m-4"><li class="mc-my-4"> 1. Asafetida/asafoetida (hing): This pungent resin has a savory, musky, garlicky flavor. It’s a common element in a tadka (spices bloomed in oil or <a href='https://www.masterclass.com/articles/what-is-ghee-plus-how-to-make-easy-homemade-ghee' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-ghee-plus-how-to-make-easy-homemade-ghee","linkCopy":"ghee","category":null}'>ghee</a> for garnish). Madhur buys hers ground, usually mixed with a little wheat flour. If you’re allergic to wheat, you can typically purchase it ground with rice flour. Try it in Madhur’s <a href='https://www.masterclass.com/articles/indian-cauliflower-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/indian-cauliflower-recipe-by-madhur-jaffrey","linkCopy":"cauliflower and potatoes","category":null}'>cauliflower and potatoes</a>, <a href='https://www.masterclass.com/articles/besan-chilla-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/besan-chilla-recipe-by-madhur-jaffrey","linkCopy":"besan cheela","category":null}'>besan cheela</a>, and <a href='https://www.masterclass.com/articles/dal-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dal-recipe-by-madhur-jaffrey","linkCopy":"moong dal","category":null}'>moong dal</a> and red Lentils with browned onions. </li><li class="mc-my-4"> 2. Cardamom: Two varieties of cardamom are popular in Indian cooking: green cardamom (chhoti elaichi) and black cardamom (motti elaichi). Cardamom is a layered spice: sweet, spicy, floral, with a peppery aftertaste. Madhur’s take on <a href='https://www.masterclass.com/articles/garam-masala-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/garam-masala-recipe-by-madhur-jaffrey","linkCopy":"garam masala","category":null}'>garam masala</a> (“warming spice mix”) features green cardamom, cinnamon, nutmeg, cloves, black pepper, and cumin. Other versions might include fennel seeds (saunf) or star anise. </li><li class="mc-my-4"> 3. Cinnamon: Cinnamon is the bark of the cassia tree and is rich and spicy in flavor. It’s used both whole and ground in many rice, meat, and vegetable dishes. Try it in Madhur’s <a href='https://www.masterclass.com/articles/goat-curry-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/goat-curry-recipe-by-madhur-jaffrey","linkCopy":"aloo gosht","category":null}'>aloo gosht</a> (goat curry) recipe. </li><li class="mc-my-4"> 4. Cloves: The dried buds of a plant native to Indonesia, cloves are intensely sweet and bitter in flavor. A little goes a long way in rice and meat preparations. Try them, along with ground black peppercorns (kali mirch), in Madhur’s <a href='https://www.masterclass.com/articles/masala-chai-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/masala-chai-recipe-by-madhur-jaffrey","linkCopy":"masala chai recipe","category":null}'>masala chai recipe</a>. </li><li class="mc-my-4"> 5. Coriander seeds: Whole, the seeds of the cilantro plant are floral, light, and citrusy; ground, coriander powder is nutty. It adds earthy and lemony notes to dal. Always grind coriander seeds yourself using either a mortar and pestle or a coffee grinder. “If ground coriander is left to sit around, it turns to sawdust faster than most spices,” Madhur says. Try it in Madher’s <a href='https://www.masterclass.com/articles/lemon-chicken-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/lemon-chicken-recipe","linkCopy":"lemony chicken","category":null}'>lemony chicken</a>, <a href='https://www.masterclass.com/articles/okra-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/okra-recipe-by-madhur-jaffrey","linkCopy":"okra with shallots","category":null}'>okra with shallots</a>, <a href='https://www.masterclass.com/articles/aloo-paratha-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/aloo-paratha-recipe","linkCopy":"aloo paratha","category":null}'>aloo paratha</a>, and <a href='https://www.masterclass.com/articles/madhur-jaffreys-chickpeas-in-simple-northern-style-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/madhur-jaffreys-chickpeas-in-simple-northern-style-recipe","linkCopy":"chickpeas in a simple Northern style","category":null}'>chickpeas in a simple Northern style</a>. </li><li class="mc-my-4"> 6. Cumin seeds (jeera): Whether used whole, roasted, or ground, cumin imparts an earthy, musky, and peppery flavor. Madhur always keeps <a href='https://www.masterclass.com/articles/roasted-cumin-powder-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/roasted-cumin-powder-recipe","linkCopy":"roasted cumin powder","category":null}'>roasted cumin powder</a> on hand for flavoring <a href='https://www.masterclass.com/articles/cucumber-raita-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/cucumber-raita-recipe-by-madhur-jaffrey","linkCopy":"cucumber raita","category":null}'>cucumber raita</a> and <a href='https://www.masterclass.com/articles/dahi-puri-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dahi-puri-recipe-by-madhur-jaffrey","linkCopy":"chaat","category":null}'>chaat</a>. </li><li class="mc-my-4"> 7. Fenugreek seeds (methi): These tiny yellow seeds are bitter and highly aromatic. You’ll find them in many South Indian dishes, from pickles to spice blends, like sambar powder, and chutneys. (You can also use the fenugreek leaves in tadka, as you would bay leaf or curry leaves.) </li><li class="mc-my-4"> 8. Mustard seeds: You can use two kinds of mustard seeds interchangeably in Indian cooking—brown and black. They reach peak mustard-y flavor when heated and are often the foundation for a tadka. Try them in Madhur’s <a href='https://www.masterclass.com/articles/potato-dishes-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/potato-dishes-by-madhur-jaffrey","linkCopy":"Potato a Thousand Ways","category":null}'>Potato a Thousand Ways</a>, <a href='https://www.masterclass.com/articles/tomato-cucumber-salad-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tomato-cucumber-salad-recipe-by-madhur-jaffrey","linkCopy":"cherry tomato and cucumber salad","category":null}'>cherry tomato and cucumber salad</a>, <a href='https://www.masterclass.com/articles/kurma-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/kurma-recipe-by-madhur-jaffrey","linkCopy":"South Indian mixed vegetable kurma","category":null}'>South Indian mixed vegetable kurma</a>, <a href='https://www.masterclass.com/articles/punjabi-pickle-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/punjabi-pickle-recipe-by-madhur-jaffrey","linkCopy":"Punjabi-style pickles","category":null}'>Punjabi-style pickles</a>, and <a href='https://www.masterclass.com/articles/green-chilli-pickle-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/green-chilli-pickle-recipe-by-madhur-jaffrey","linkCopy":"pickled green chilies","category":null}'>pickled green chilies</a>. </li><li class="mc-my-4"> 9. Nutmeg (jaifal): Nutmeg is gentle and sweet and found in many Mughal and Kashmiri dishes. Buy whole nutmeg and use a nutmeg grater or a Microplane as needed. Mace (javitri) also comes from the nutmeg plant. </li><li class="mc-my-4"> 10. Saffron (kesar): Earthy and grassy, floral and sweet, saffron adds complex flavor notes to a finished dish. A pinch adds brilliant color, aroma, and flavor to <a href='https://www.masterclass.com/articles/basmati-rice-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/basmati-rice-recipe-by-madhur-jaffrey","linkCopy":"plain basmati rice","category":null}'>plain basmati rice</a>, pulao, or <a href='https://www.masterclass.com/articles/lamb-biryani-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/lamb-biryani-recipe-by-madhur-jaffrey","linkCopy":"lamb biryani","category":null}'>lamb biryani</a>. </li><li class="mc-my-4"> 11. Turmeric: This nutty, delicately aromatic yellow powder comes from a cleaned, boiled, dried, and pulverized rhizome (similar to ginger). Indian cooks use turmeric as a coloring agent and to lend flavor to meats, vegetables, rices, and dals. It’s also the main ingredient in “curry powder,” a yellow-orange mixture of ground spices used in many Western-style interpretations of Indian curries. Turmeric also has anti-inflammatory health benefits according to Aryuvedic medicine: “It is considered to be a very important antiseptic for both outside and inside the body,” Madhur says. Try it in her <a href='https://www.masterclass.com/articles/goat-fish-curry-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/goat-fish-curry-recipe-by-madhur-jaffrey","linkCopy":"Goan shrimp","category":null}'>Goan shrimp</a>, <a href='https://www.masterclass.com/articles/kerala-fish-curry-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/kerala-fish-curry-recipe","linkCopy":"Kerala-style fish","category":null}'>Kerala-style fish</a>, <a href='https://www.masterclass.com/articles/eggplant-bharta-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/eggplant-bharta-recipe-by-madhur-jaffrey","linkCopy":"eggplant bharta","category":null}'>eggplant bharta</a>, and <a href='https://www.masterclass.com/articles/moong-dal-pancake-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/moong-dal-pancake-recipe","linkCopy":"moong dal cheela","category":null}'>moong dal cheela</a>. </li></ol>

Indian Spices: Madhur Jaffrey’s 11 Essential Spices for Indian Cooking

Explore the different styles of Indian cuisine with more recipes from Madhur:<ol class="mc-m-4"><li class="mc-my-4"> 1. Butter chicken: Learn how to make authentic North Indian <a href='https://www.masterclass.com/articles/butter-chicken-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/butter-chicken-recipe-by-madhur-jaffrey","linkCopy":"butter chicken","category":null}'>butter chicken</a> at home—no tandoor oven required. </li><li class="mc-my-4"> 2. Chapatis: “The word ‘chapati’ is actually quite interesting,” Madhur says. “It means ‘to slap.’ There is a little slapping—or a lot of slapping—in the making of a <a href='https://www.masterclass.com/articles/chapati-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chapati-recipe-by-madhur-jaffrey","linkCopy":"chapati","category":null}'>chapati</a>,” a bread common throughout India. </li><li class="mc-my-4"> 3. Green chutney: Spicy and herbaceous, this <a href='https://www.masterclass.com/articles/green-chutney-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/green-chutney-recipe-by-madhur-jaffrey","linkCopy":"green chutney","category":null}'>green chutney</a> is the perfect pairing for chaat, kebab, samosas, chapati, and more. </li><li class="mc-my-4"> 4. Shami kebab: Shami kebabs usually involve shaping minced lamb into hamburger-like patties and then sautéing them in a frying pan, or molding the meat around a skewer and cooking it in a tandoor. In her <a href='https://www.masterclass.com/articles/shami-kebab-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/shami-kebab-recipe-by-madhur-jaffrey","linkCopy":"shami kebab ","category":null}'>shami kebab </a>recipe, Madhur bypasses those steps and presses the meat into a sheet pan. Madhur adds white poppy seeds to the meat mixture. </li><li class="mc-my-4"> 5. Tamarind chutney: Madhur’s <a href='https://www.masterclass.com/articles/tamarind-chutney-recipe-by-madhur-jaffrey' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tamarind-chutney-recipe-by-madhur-jaffrey","linkCopy":"tamarind chutney recipe","category":null}'>tamarind chutney recipe</a> incorporates red chili powder, such as cayenne, for heat and a little sugar for sweetness. </li></ol>

5 More Recipes From Madhur Jaffrey

Become a better chef with the <a href='https://www.masterclass.com' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Yotam Ottolenghi, Madhur Jaffrey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Alice Waters, Gordon Ramsay, and more.

Want to Learn More About Cooking?

“For Indians, spices are like paints in a paint box,” Madhur Jaffrey says. “We get different shades from the same spice by doing something to the spice,” like roasting whole spices or grinding them into powders. Discover eleven essential Indian spices to add to your masala dabba (spice box) with tips and recipes from Madhur’s kitchen.

“For Indians, spices are like paints in a paint box,” Madhur Jaffrey says. “We get different shades from the same spice by doing something to the spice,” like roasting whole spices or grinding them into powders. Discover eleven essential Indian spices to add to your masala dabba (spice box) with tips and recipes from Madhur’s kitchen.


Top view of Indian spices in mini spice dishes arranged on a larger dish on a table.

indian-spices-madhur-jaffreys-essentials-for-indian-cooking

Make homemade pesto with superfood spinach for a delicious, vibrant spread or pasta sauce.

Simple Spinach Pesto Recipe

Spinach pesto is a sauce made of spinach, pine nuts, pecorino or Parmigiano-Reggiano cheese, olive oil, and garlic. Pesto usually incorporates fresh basil leaves, but you can add or substitute the greens to make kale pesto, or pesto with arugula or cilantro. Using spinach instead of traditional basil leaves adds a subtle sweetness to the sauce. Spinach is high in protein, vitamin K, potassium, and calcium. [Jump to recipe](https://www.masterclass.com/articles/spinach-pesto#6cyAKVdM031ac2BXfGS4Ra).

Follow these tips to learn how to make pesto right every time:

1. __Add a pinch of salt__. Adding salt to the spinach helps break down the leaves while blending.
2. __Brighten the flavor__. Though not a traditional pesto ingredient, lemon juice and/or lemon zest can help brighten up a lackluster pesto.
3. Play with texture. You can make the pesto thick, thin, chunky, or smooth depending on how you plan to enjoy the pesto.
4. __Store leftover pesto in the fridge, covered in a layer of olive oil__. For longer-term storage, freeze pesto in ice cube trays and cover with plastic wrap. (Pesto won’t retain its beautiful bright green color after defrosting, but it’s a good trick when you have too much spinach.)
5. __Toast the nuts__. Many recipes toast pine nuts to add a rich, roasted flavor to pesto, but you can also leave them raw. Using raw pine nuts saves some time vis à vis toasting and cooling, and it also preserves their sweetness. You can substitute cashews, almonds, pecans, or sunflower seeds for pine nuts if desired.
6. __Use a food processor__. Traditionally, cooks made this Italian sauce with a mortar and pestle, but most modern pesto recipes call for a food processor to save time.
7. __Use fresh spinach leaves__. Frozen spinach tastes different from fresh spinach and contains more water, which could interfere with the pesto’s creaminess. You can use a combination of fresh spinach and basil to make a spinach-basil pesto.
You can serve spinach pesto as a sauce or a condiment for various dishes. Consider the following applications: 

- __Crostini__: If you plan to enjoy spinach pesto on crostini (toasted baguette slices) or as a sandwich spread, make sure it’s on the thicker side so it spreads nicely but won’t drip over the edges of the crostini. Finish your pesto spread with shaved Parmesan cheese and freshly cracked black pepper.
- __Crudités__: Purée the spinach pesto and serve it as a dip with a crudités platter (a tray of raw, cut vegetables), [zucchini fries](https://www.masterclass.com/articles/zucchini-fries), or even pizza. Since the pesto has an earthy flavor, it pairs well with sweeter vegetables, such as bell peppers and carrots.
- __Pasta__: Spinach pesto is a good alternative to red sauce on pasta. It adds a distinct texture and flavor and adheres much better than a traditional marinara sauce to penne pasta and other [types of pasta](https://www.masterclass.com/articles/types-of-pasta-and-how-to-serve-them). You can add a squeeze of lemon juice and a pinch of red pepper flakes to complement the garlicky flavor in a spinach pesto pasta dish.
- __Pasta salad__: You typically dress a pasta salad with mayonnaise or a vinegar-based dressing, but substituting spinach pesto sauce will add a unique flavor and increase the veggie content.
- __Risotto__: For a vibrant, green spin on the creamy rice dish, stir spinach pesto into risotto at the end for an extra boost of flavor.
Make homemade pesto with superfood spinach for a delicious, vibrant spread or pasta sauce.

Spinach pesto is a sauce made of spinach, pine nuts, pecorino or Parmigiano-Reggiano cheese, olive oil, and garlic. Pesto usually incorporates fresh basil leaves, but you can add or substitute the greens to make kale pesto, or pesto with arugula or cilantro. Using spinach instead of traditional basil leaves adds a subtle sweetness to the sauce. Spinach is high in protein, vitamin K, potassium, and calcium. <a href='https://www.masterclass.com/articles/spinach-pesto#6cyAKVdM031ac2BXfGS4Ra' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/spinach-pesto#6cyAKVdM031ac2BXfGS4Ra","linkCopy":"Jump to recipe","category":null}'>Jump to recipe</a>.

What Is Spinach Pesto?

Follow these tips to learn how to make pesto right every time:<ol class="mc-m-4"><li class="mc-my-4"> 1. Add a pinch of salt. Adding salt to the spinach helps break down the leaves while blending. </li><li class="mc-my-4"> 2. Brighten the flavor. Though not a traditional pesto ingredient, lemon juice and/or lemon zest can help brighten up a lackluster pesto. </li><li class="mc-my-4"> 3. Play with texture. You can make the pesto thick, thin, chunky, or smooth depending on how you plan to enjoy the pesto. </li><li class="mc-my-4"> 4. Store leftover pesto in the fridge, covered in a layer of olive oil. For longer-term storage, freeze pesto in ice cube trays and cover with plastic wrap. (Pesto won’t retain its beautiful bright green color after defrosting, but it’s a good trick when you have too much spinach.) </li><li class="mc-my-4"> 5. Toast the nuts. Many recipes toast pine nuts to add a rich, roasted flavor to pesto, but you can also leave them raw. Using raw pine nuts saves some time vis à vis toasting and cooling, and it also preserves their sweetness. You can substitute cashews, almonds, pecans, or sunflower seeds for pine nuts if desired. </li><li class="mc-my-4"> 6. Use a food processor. Traditionally, cooks made this Italian sauce with a mortar and pestle, but most modern pesto recipes call for a food processor to save time. </li><li class="mc-my-4"> 7. Use fresh spinach leaves. Frozen spinach tastes different from fresh spinach and contains more water, which could interfere with the pesto’s creaminess. You can use a combination of fresh spinach and basil to make a spinach-basil pesto. </li></ol>

7 Tips for Making Spinach Pesto

You can serve spinach pesto as a sauce or a condiment for various dishes. Consider the following applications: <ul class="mc-m-4 list-styled"><li class="">Crostini: If you plan to enjoy spinach pesto on crostini (toasted baguette slices) or as a sandwich spread, make sure it’s on the thicker side so it spreads nicely but won’t drip over the edges of the crostini. Finish your pesto spread with shaved Parmesan cheese and freshly cracked black pepper. </li><li class="">Crudités: Purée the spinach pesto and serve it as a dip with a crudités platter (a tray of raw, cut vegetables), <a href='https://www.masterclass.com/articles/zucchini-fries' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/zucchini-fries","linkCopy":"zucchini fries","category":null}'>zucchini fries</a>, or even pizza. Since the pesto has an earthy flavor, it pairs well with sweeter vegetables, such as bell peppers and carrots. </li><li class="">Pasta: Spinach pesto is a good alternative to red sauce on pasta. It adds a distinct texture and flavor and adheres much better than a traditional marinara sauce to penne pasta and other <a href='https://www.masterclass.com/articles/types-of-pasta-and-how-to-serve-them' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/types-of-pasta-and-how-to-serve-them","linkCopy":"types of pasta","category":null}'>types of pasta</a>. You can add a squeeze of lemon juice and a pinch of red pepper flakes to complement the garlicky flavor in a spinach pesto pasta dish. </li><li class="">Pasta salad: You typically dress a pasta salad with mayonnaise or a vinegar-based dressing, but substituting spinach pesto sauce will add a unique flavor and increase the veggie content. </li><li class="">Risotto: For a vibrant, green spin on the creamy rice dish, stir spinach pesto into risotto at the end for an extra boost of flavor. </li></ul>

What Can You Serve With Spinach Pesto?

Fresh Spinach Pesto Recipe

Make homemade pesto with superfood spinach for a delicious, vibrant spread or pasta sauce.

Make homemade pesto with superfood spinach for a delicious, vibrant spread or pasta sauce.


Spice Up Your Food With Sauces & Herbs