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The Spice House x ATK India Collection

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ATKSCIN

Special Price $31.99 Regular Price $39.99

Spices of India

Our India collection, created with our partner The Spice House, features spices that are the building blocks of the country’s many regional cuisines, including ground coriander and amchoor. A tangy, citrusy spice, amchoor can be used to spice everything from samosas to chutneys and adds brightness to any meal.

Inspiration can come from anywhere, so we’ve included a collection of our favorite spice-forward recipes! Simply scan the QR code (or enter the link) included with your collection to access an exclusive recipe collection from America’s Test Kitchen.

Spices Featured In This Collection

Ground Coriander

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and Persian chefs all use ground coriander seeds to flavor vastly different cuisines. Moroccan coriander is the most commonly imported.

Garam Masala

Garam Masala, which means warming spices, comes from northern India. Instead of turmeric, this blend includes rarer spices: cinnamon, cloves, and nutmeg. The Spice House version swaps the standard cumin out for charnushka seeds, also known as nigella.

Ground Cardamom

Of all the world's spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, this ground version is essential to many cuisines, especially Indian and Scandinavian. the seeds and pods are sauteed with savory meats and vegetables or added to mulled or infused beverages. In ground form it makes a lovely addition to baked goods, glazes, and dressings.

Amchoor Powder

Citrusy, tangy, and light gold in color, amchoor is widely used in the samosas, pakoras, chutneys, and pickles of North Indian cuisine. To make Amchoor Powder, unripe mangoes are harvested early, dried, then pulverized. This powder is a fine way to enjoy the flavor and nutritional benefits of mangoes when they are out of season.