When we think about Indian cuisine, masalas or spice powders become an indispensable ingredient. The secret to different curries throughout different parts of India is attributed to the various blends of masalas used. Two main attributes of spices when added to our food is aroma and taste. Without either one, our food would have no character. Imagine eating chicken tikka or paneer butter masala without the taste of the actual masala. It’s the aroma of these masalas when cooked which often arouses hunger. So what gives spices their characteristic taste and aroma? It’s a special component of spices called spice oils or oleoresins....