Spices like Kashmir chilly, Tomato Powder, Ginger Powder, Garlic Powder, Meat Masala, Chicken Masala, Garam Masala, Jaleera, Sambar Powder, Fish Masala, Chat Masala, Biriyani Masala, Momo Masala, Chowmein masala, Pasta Masala, Soy Abadi Masala, Egg Masala, Paneer masala, Pani Puri masala, Mushroom Curry Masala, Dalma Masala, Aloo Dum masala, Pudina Chutney Powder are used in different forms. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavoring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first. “Curry” refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to Curry leaves, commonly used in South Indian cuisine.