It adds a blast of umami and who would not want that
may have its Masala Simmer Sauce and Whole Foods its countless curry powders, but it’s very obvious to me that none of these generic-tasting, premixed Indian-inspired concoctions holds a candle to using fresh spices and making your own blends.often consisting of amchoor , cumin, coriander, black salt , asafetida , and chili powder.
Growing up, I was ashamed of my love for chaat masala. I never dared pack it in a school lunch out of fear that the pungent smell would stink up my lunch box and make me the subject of endless ridicule. I was embarrassed when my dad put chaat masala in a miniature pill bottle and brought it with us on all of our family trips abroad. But in private, I was addicted to the stuff.
Here was a spice that you could add to anything with cheese and make an already umami-packed ingredient even more savory and craveable. You could sprinkle it on even the limpest of sandwiches and you’d think you were enjoying something far more sophisticated.
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