KITCHEN PRACTICE 3 — A Wet Masala Paste, Compared to a Dry Mix
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Chapter: Indian Cookery 2 — Roasting & Grinding Spices

TASK
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Grind a simple wet masala paste from ginger, garlic, and a fresh
chili with a small splash of water. Taste it directly against a dry
ground spice mix.

WHAT TO DO
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1. Peel a small piece of fresh ginger and a clove or two of garlic,
   and take a small piece of fresh chili (adjust amount to your own
   heat tolerance).
2. Combine them in a mortar and pestle or small grinder with a small
   splash of water.
3. Grind until you have a smooth, wet paste.
4. Taste a small amount of the paste directly on its own.
5. Compare it against a small pinch of one of this chapter's own dry
   ground spice mixes from Kitchen Practice 1.

WHAT TO EXPECT
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- The wet paste should have a fresh, sharp, pungent character — raw
  ginger, garlic, and chili, quite different from the warm, toasted
  character of the roasted-and-ground dry spices.
- The paste's own texture should be genuinely different too — wet
  and spreadable, versus the dry mix's fine, loose powder.
- Neither is "better" than the other — they're built for different
  jobs, which is the real point of this comparison.

WHY THIS WORKS AS AN ANSWER
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Tasting a wet paste directly against a dry ground mix makes the
chapter's own distinction between the two concrete rather than just
described. A wet paste's fresh, raw pungency and a dry roasted
spice's warm, rounded depth are genuinely different flavour
categories, each suited to a different role — a marinade or a quick
curry base versus a longer-cooked, deeper background spice — and
recognising that difference by taste is more useful than memorising
it as a rule.