Amchar masala is a headily aromatic, six-ingredient spice mix used in Trinidadian cuisine. Take just 10 minutes to mix up a batch and use it to spice up your favorite Caribbean dishes!
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What is amchar masala?
The origin of amchar masala is attributed to Trinidad's Indian population, who set down roots on the island centuries ago. And while the word "amchar" sounds Indian, closely resembling the word "achar" used to describe pickles in Hindi, the spice blend itself has only a minor overlap with the pickling spice blend used in Indian cuisine.
There are six spices in amchar masala, including coriander seeds, fenugreek seeds, cumin seeds, peppercorns, fennel seeds and mustard seeds. Toasted lightly and blended into a powder, they are intensely aromatic and taste amazing sprinkled over vegetable dishes, like these Trinidadian green beans.
Ingredients
- Coriander seeds. Coriander seeds add a bright, lemony freshness to foods.
- Cumin seeds. Cumin seeds, often used in conjunction with coriander seeds, add an earthy aroma to the spice blend.
- Brown or black mustard seeds. Mustard seeds are pungent and sharp, and play beautifully with the cumin.
- Fenugreek seeds. These add the bitter undertone so important in a well-crafted spice blend.
- Black peppercorns. Black peppercorns add a lovely note of heat.
- Fennel seeds. With their licorice-like flavor, fennel seeds complete the explosion of flavors in the amchar masala.
How to make amchar masala
Place all of the spices in a small skillet. Roast the spices over medium-low heat for five minutes or until very aromatic. The coriander seeds should have turned a couple of shades darker.
Remove the toasted spices to a bowl or plate and let them cool to room temperature. Then transfer to a blender and blend into a fine powder. Store in an airtight jar.
Storage instructions
- Store the amchar masala in an airtight jar in a cool, dark cupboard. You can also store the spice blend in the fridge or the freezer. Use within a year. This recipe makes about half a cup or 8 tablespoons.
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Amchar Masala Recipe (Trinidadian Spice Blend)
Equipment
- Blender or spice grinder
Ingredients
- ¼ cup coriander seeds
- 4 teaspoons cumin seeds
- 2 teaspoons black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon brown mustard seeds
- 1 teaspoon fenugreek seeds
Instructions
- Place all the spices in a skillet. Turn heat to medium low and toast the spices, stirring frequently, for five minutes or until the spices are very aromatic. The coriander seeds should have turned a couple of shades darker.
- Remove the spices to a bowl or plate and let them cool to room temperature. Place the spices in a spice grinder or blender and blend into a fine powder.
Recipe notes
- Recipe adapted from Madhur Jaffrey's World Vegetarian
- Store the amchar masala in an airtight jar in a cool, dark cupboard. You can also store the spice blend in the fridge or the freezer. Use within a year. This recipe makes about half a cup or 8 tablespoons.
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