The 29th Consonant in Sindhi AlifBe is ض in Arabic Sindhi, ज़ in Devanagari and ‘Z‘ in Roman Sindhi. ‘Z’ as in ‘Zaroor‘ or ‘Zaroori‘!
Yes, ‘Z’ is already covered in the AlifBe series but then, there are 4 variations of ‘Z’ in Persio Arabic Sindhi script. Do read the details here, in case you are interested!
Coming back to the ض, since there is no Sindhi dish starting with this consonant, I am here today with a post about essential/important spices i.e ‘Zaroori Masalha ‘ in Sindhi cuisine, for AlifBe of Sindhi Food~29!
I am yet to confirm the correct way of writing ‘Masalha’ in Devanagari. If you know it, please do help!
Few general spices are essential to rustle up any Sindhi meal and then there are some typical spices that are used in various Sindhi dishes.
Let’s begin with essential powdered spices:
Haid (हैड) i.e Turmeric:
Turmeric is one of the most important spices used in Sindhi cuisine. It is mandatory in all veg. and non veg. curries/subzis/dal preparations/pickles etc and it is also used in Pulav. Sometimes a tiny pinch is added to rice to get a greenish tinge.
Dhaan~a (धाणा) also known as Suka dhaan~a i.e Coriander powder: Coriander powder is used in almost all the curries/veg. or non veg. preprations. It is almost always added at the beginning of the bhunoing process.
Whole coriander seeds add wonderful flavors and aroma to Sanna Pakora , Aani in Aani Ji Bhaji while the pounded kernels called dhaan~an jo magaz (Dhaniya Magaz) are used to make Khoya mithai (Poppyseeds, ghee, milk and nuts slow cooked to make a fudge).
G^aad^ha Mirch ( ॻाड़हा मिर्च ) i.e Red Chilli powder:
Used in almost all the gravy based dishes for color and for heat as well.
Red chilli powder is also a key ingredient in Bhuga Chanvar (भुॻा चांवर), pickles and many other dishes including spiced roti (Chehro Phulko) and Puri (Chehri Puri).
Kaara Mirch (black pepper powder) : used widely in many Sindhi style dishes like Koki, suhanjhro, the black pepper powder is a preferred garnish for curds, raita etc.
Ambachoor /Amchoor (अंबचूर) also known as Khattai/Khatt ( Dried Mango Powder):
A must have in a Sindhi Kitchen, this tangy powder is a game changer for many Sindhi style preparations. Fried snacks like Kachalu/ patate ja Tuk, boiled snacks like Sawa Phota, D^adhri (lentil pods), boiled beans like Mung, raanh (black eyed beans), Kuneh Ja beeh etc are often spiced up with Ambachoor. This is one of our favorite souring agents and we do use it very liberally.
Garam masalo (गरम मसालो) a Spice blend:
There are probably only 2-3 spice blends used in day to day Sindhi cooking; one being a powder of roasted Caraway seeds/cumin seeds and coriander seeds , other being a mix of cardamom and caraway seeds and then there is Garam masalo, the quintessential spice blend that is not as elaborate as the commercially available curry powders or Garam masala powders. Sindhi style Garam masalo is a mix of Tej pata, cloves, black pepper, cumin seeds (sometimes even caraway seeds are added), dalchini (cinnamon), green and black cardamom and very little of nutmeg. Traditionally the above mentioned spices were collected and kept in sunlight to get rid of moisture. Small portions were made so that fresh batches could be made frequently. The freshly made garam masala powder is a key to make a well flavored Sindhi subzi/curry or aromatic gravy based dishes (veg. as well as non veg.). 
And though technically salt is not a spice, it is arguably one of the most used ingredients in any kitchen and hence it deserves a mention too! Known as Loon~ ( लूण) in Sindhi, this seasoning could be categorised as Loon~ ( table salt), used for regular meals, sendho loon~ (Sendha namak) for regular as well as for satvik meals (Ekadashi, Navratri etc), Kaaro loon~ (black salt/Rock salt) used in chutneys, chaat or to garnish buttermilk, lassi etc
Essential Spices For Tempering:
Tempering or tadka is an important process when it comes to flavoring a dish, particularly the lentils. Almost all lentil preparations in Sindhi cuisine are tempered with ghee and basic spices like Jeero (Cumin) and Aur/Ahur/Saranh i.e Mustard seeds.
In some Dal preparations like Tidali dal or in whole mung, garlic and asafoetida are also added. The fat medium is generally the ghee but it could be refined oil too.
Bhatia Sindhis do not consume onions or garlic and hence hing (हिंॻ) (asafoetida) is the most preferred spice for tempering in Bhatia Cuisine!
Hurb^o i.e हुर्ॿो (fenugreek seeds) is yet another spice used for tadka; mostly in the dishes where spices are tempered at the beginning of the cooking process (while in dal preparations, tempering is done towards the end) e.g. Sindhi kadhi, Tamate ji ras mein patata (Potatoes cooked in tomato gravy) etc. Hurb^o is also added to many Sindhi style pickles.
Laung (cloves), Kamaal Patt (Tej Patta) , Nanda phota (Green cardamoms) Vadha Phota (Black Cardamoms) are also used in many Sindhi dishes where Khada masala in required for example in Pulav, in non vegetarian curries and in some vegetarian curries too.
For the tang: Tomatoes were not a part of traditional Sindhi cuisine in ancient era. Most of the traditional dishes like Tidali dal, Kukum waari dal, Bhindi basar (Bhindi pyaz), mung beans etc are still made without tomatoes, though some of us now use tomatoes in these dishes too.
Gidamr^i or गिदामिड़ी (Tamarind) is generally used as a souring agent in Sindhi Kadhi and in chutneys.
Kukum ja gulah (dried Kokum phool) are also widely used in Sindhi Kadhi instead of tamarind as these impart refreshing tangy flavor without altering the color of the dish.
Kukum Ja gulah (dried Kokum Flowers) are also used in some dal preparations!
Ambachur (as mentioned above) and D^ar^oon khatta (ॾाड़हूं खट्टा) i.e annardana or dried pomegranate seeds, both are profusely used in Sindhi cuisine!
Dried Pomegranate seeds are not only used as a souring agent in Tidali Dal but these are also used to make Koki, Sanna Pakoda and many other dishes!
There are some other spices like Mithi soda (cooking soda/baking soda) mostly used in batters for making Pakora, jaan~ (जाण) or ajwain used in Pakwan, Saunf (fennel seeds) used in Tairi and could be a few more that I may have missed mentioning here. Do let me know if you could think of more!
And before I wind up today’s post, here is a short video explaining how to write consonants/vowels in Arabic Sindhi. If you haven’t subscribed to my YouTube channel then please do. It will motivate me to make recipe videos in the future!
