Store-bought masala mixes: time-saver or flavour compromise?
Quick question for weekday cooks: do you use ready-made spice mixes or instant curry/gravies (sambar powder, garam masala mixes, premix gravies) to make dinner faster, or do you avoid them? When do you reach for packaged mixes — busy nights, travel, tiffins? Share brands you actually liked or a small tweak that made them taste better.
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Quick practical points: check the nutrition label for added salt/oil/preservatives or MSG (WHO/ICMR recommend keeping salt ~5 g/day), and prefer reputable brands or those with short ingredient lists. Revive or boost packaged mixes by briefly toasting them dry or blooming ½–1 tsp in hot oil/ghee, then adding fresh onion/garlic/ginger, curry leaves or coriander, and a squeeze of lemon or a pinch of roasted cumin/jaggery to balance. Store opened packs in airtight jars away from heat/light to preserve aroma.