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An authentic Desi kitchen rarely relies on a single pre-packaged powder. Instead, cooks master the art of combining whole and ground spices to create distinct regional profiles. The foundation of most regional blends includes:

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Add hard, whole spices at the start, ground powders (like coriander and turmeric) during the simmering phase, and delicate aromatic powders (like garam masala) in the final minutes of cooking.