Cooking with basār بسار is a culinary tradition in many areas. This red chili powder blend simplifies the cooking process because it replaces the need to prepare and combine multiple spices individually. Basār is typically used in the dharka, or base, of most curries sālan, adding a spicy heat to the dish. Its widespread use is rooted in convenience, as it is prepared in large quantities and has a long shelf life, making daily cooking much easier. The ingredients are selected not only for their flavour but also for their medicinal properties, as they are often used in traditional homeopathic remedies.

The Process of Making Basār

Certain women in the village area were well-known for making basār. They would make a large batch at once with the help of a few others and then distribute it across the village. To begin with, all of the ingredients are gathered and thoroughly cleaned. These could be market-bought or sometimes home-grown. The ingredients are then dried in the sun – sakāna سَکانَہ. Sun-drying is crucial as it removes any moisture, ensuring the longevity of the spice mix.

Once dried, the ingredients are ground – peesna پیسنا – to a fine powder. In the past, this would be done by the women by hand, using a large langri لنگڑی and ḍanḍa ڈنڈا (pestle and mortar) although nowadays blender machines are used. The haldi (turmeric) is then roasted – bhunna بُھننا – cooked through to release its taste. After this, the ground spices are mixed with the roasted turmeric and cooked together. Oil is then added to bind the spices together, usually mustard oil – sareyañ na tel سریاں نا تیل – although some people prefer taramira oil – jumme na tel جُمے نا تیل. The mixture is cooked until it reaches the desired consistency and is finally scooped out using a large spoon – ḍuwi ڈوئی. This was put into big metal canisters peepey or although now we have packets and jars.

The ingredients are as follows, alongside approximate measurements to give an idea of the ratio:

• 20-25kg of red chillis which are dried – sukkiyañ suwiyañ marchañ سُکّیاں سُویاں مرچاں. These are the primary source of heat in the mix.
• 10kg of turmeric – haldi ہلدی. Haldi is added to balance the flavour, counteracting the heat of the chillis, and it is also good for health, being a natural anti-inflammatory antibiotic.
• 8 or 9 litres (or kg) of oil – usually sareyañ na tel. Oil acts as a binding agent and preservative. Too little oil means that the mixture will not last as long, while too much results in a paste.
• 3kg of dried coriander – sukka dhanya سُکّا دھنیا
• 1kg of cumin – zeera زيره
• Grains of wheat – kanke ne dāney کنکے نے دانے.
• Fenugreek – methrey میتھرے