Toplama: Baharat

There's a time and place for both, but seasoning blends solve a real problem for busy home cooks. When you're making tandoori chicken or firing up the grill on a Wednesday night, the last thing you want to do is pull out 8-10 different jars, measure each one, and hope the proportions work. That's the reality of making your own spice blends every time.

Quality pre-made blends like DRUERA's seasoning range take that guesswork away. The ratios are already balanced, so you get consistent results without trial and error. Tandoori masala, for example, needs the right balance of cumin, coriander, ginger, garlic, and warming spices like cardamom and cinnamon. Get the proportions wrong and the whole thing falls flat.

The other benefit is freshness. When you buy a dozen individual spices to make one blend, most of them sit around losing potency while you use the same one or two. A well-made blend gets used regularly and replaced before it goes stale. DRUERA blends their seasonings fresh in Sri Lanka and ship directly, so you're getting spices at their peak rather than something that's been sitting in a warehouse for months.

Yes, and that's what makes these blends so practical. A dry rub and a marinade work differently but serve the same goal: getting flavor into your food.

When you use DRUERA's Barbecue or Roast Seasoning as a dry rub, you're creating a flavorful crust on the outside of your meat. The spices form a bark as they cook, sealing in juices while adding texture and concentrated flavor. This works brilliantly for steaks, ribs, pork shoulder, or anything you're grilling or smoking. Just massage the blend into the meat and let it sit for an hour or overnight before cooking.

To turn any of these seasonings into a marinade, mix them with oil and something acidic like yogurt, lemon juice, or vinegar. The Tandoori Masala is traditionally mixed with yogurt to create a marinade that tenderizes chicken while infusing that distinctive smoky, tangy flavor. The acid helps the spices penetrate deeper into the meat, while the oil carries the fat-soluble flavors.

For the best of both worlds, marinate your meat first, pat it dry, then apply a light layer of dry rub before cooking. You get deep flavor from the marinade and a crispy, spiced exterior from the rub.

Each blend is designed for specific cooking styles, though they're all versatile enough to experiment with.

Tandoori Masala is your go-to for Indian-style dishes. It has that characteristic warmth from cumin and coriander, plus a bit of tang and heat. Mix it with yogurt to marinate chicken, paneer, or vegetables before grilling or roasting. It's also fantastic stirred into rice dishes or used to season kebabs. If you love the flavors of Indian restaurant food, this is the blend to start with.

Roast Seasoning is built for the oven. It has a savory, earthy profile that brings out the natural richness in roasted meats and vegetables. Think Sunday roast chicken, beef tenderloin, roasted potatoes, or root vegetables. The herbs and spices complement rather than dominate, making it a reliable everyday seasoning.

Barbecue Seasoning is bolder and more assertive, with smoky and spicy notes designed for high-heat cooking. Use it generously on ribs, brisket, burgers, steaks, or anything heading to the grill or BBQ pit. It's also surprisingly good on grilled seafood and vegetables if you want to add some punch.

If you're new to the collection, think about how you typically cook. Grill often? Start with Barbecue. Love roasts? Grab the Roast Seasoning. Craving something with more exotic flavors? Tandoori Masala will take you there.