dhansak spice blend.

It is a complex Parsi spice mix used primarily in Dhansak (a lentil and meat/veg stew), containing up to 15-20 spices including coriander, cumin, chilies, and warm spices like cinnamon and cardamom.

When stored in an airtight container in a cool, dark place, it maintains peak flavor for 6 to 9 months. It is safe to use after that but will lose its potency.

A mix of 2 parts Garam Masala and 1 part Sambar Powder is the closest substitute, or a blend of cumin, coriander, turmeric, and black pepper with a hint of fenugreek.

It has a warm, deep flavor profile. While it contains dried chilies, it is generally more aromatic and earthy than intensely hot.

Yes, you can freeze it in an airtight, moisture-proof container for up to a year to preserve the essential oils, though it is not strictly necessary if used within 6 months.

If the powder has lost its strong aroma, looks faded in color, or has developed any clumps due to moisture, it should be replaced.

Traditional homemade and high-quality commercial blends are usually pure spices without added salt, but always check the label of packaged brands.

Pure spice blends are naturally gluten-free. However, some commercial brands may use anti-caking agents or be processed in facilities that handle wheat.

It works excellently in lentil soups, lamb stews, roasted root vegetables, or even as a dry rub for grilled chicken.