Garam Masala is the elementary ingredient to any recipe, and represents the taste of a dish. This Masala is typically comprised of several species that seamlessly blend with one another to render a touch of subtle flare and uniqueness to the ultimate produce. Be it the Indian or the Afghan cuisine, the mingling of ground spices give that taste-buds satisfaction experience. Apart from adding a stroke of exceptional flavor to the dish, the Garam Masala presents an aroma that spread over the food magnetizing foodie and stimulating their nose senses. What amazing about this spice is that even a slight pinch of works wonders!
The ingredients of the Garam Masala vary from one region to another; in fact, the secrets to this Masala are well-written ages back by our old-timers. It is prepared in a broad spectrum of variations resonating with the culture and traditions of a cuisine. Moreover, aligns with the taste and preference of a local community, like the Indians they love their food to have that extra spicy feel that ingredients like the Kali Mirch offers.
During the early days, the Garam Masala is prepared at home by grandparents, now they are easily available in packets at supermarkets. So, this will ease up the job of the ladies; today just sprinkle it on the dish when it is being cooked rather than spending an entire afternoon blending the spices. The commercial Masala made by global names in the food industry come in an assortment of choices, there are Masala mixtures for preparing a specific dish. Depending on what you choose, adding Garam Masala to the food will make it more aromatic and flavorful. At the time of picking anything off the shelf, it is imperative to read the product label to see for the additives. In addition to that, check the packaging and make ascertain it is free of lumps and stick-free.
|S.No.||The Key Ingredients of the Garam Masala Are-|
|6||Cinnamon (or Cassia)|
Origin of the Garam Masala
The originating footprints of this species mixture take us to the Northern Indian cuisine, where it is the nucleus of each and every local dish, especially the Mughal food. The Garam Masala is prevalent in the entire subcontinent, including the Iranian cuisine.
Health Benefits of the Garam Masala
Besides taste and flavor, there is a multitude of health advantages linked with the use of the Garam Masala and a handful of these are discussed below-
- The Cumin seeds are a rich source of the Iron and known to fight Cancer.
- By adding a pinch of sugar to the cumin seeds it improves the digestive system.
- The Cinnamon sticks usually found in most Garam Masala variations have several anti-inflammatory properties. Moreover, enhance the blood sugar levels in the body and brain functioning.
- Cloves found in the warming species boosts body digestive mechanism
- Peppercorns accentuate the immune functioning of the body
- Coriander seeds are highly beneficial to people those who are struggling with diabetes.
- If you are suffering from high body cholesterol levels, then having the coriander seeds is decisive to keep the bad cholesterol in check.
What Is It Made Of?
Now, coming to the million dollars that probably looming in your mind, what is Garam Masala made from?
The Garam Masala is composed of wide assortments of spices, with each one having its unique attribute that make the dish special, something unforgettable to all the six senses. The below-highlighted species are typically included-
- Black pepper
- Cinnamon (or cassia)
Apart from these, the variations of the Garam Masala may also have certain species such as the star anise, bay leaves, turmeric, saffron; some may include the dried red chilies to added spiciness.
How Does It Feel Like?
The Garam Masala renders a spell of warmth with slight sweatiness, the heat from the black pepper; couple them with alluring flavor and aromas. While, the amalgam of turmeric, the cumin, and coriander gives a privileged experience of giving curry.
How The Garam Masala Is Added To The Food?
Usually, as rule of thumb followed by chefs worldwide the pinch of the Masala is added during the final phase of the dish preparation, so in simple words, we can say that this Masala is meant for seasoning the food with exquisite taste & flavor. The spice mixture sometimes contains the sprinkles for added taste and alluring feel.
Garam Masala Recipe
Today, we’re going to the put forth the authentic Garam Masala recipe.
The raw materials you need to prepare Garam Masala at your kitchen as listed below-
- 4 Black Cardamom Pods, (5 Grams)
- 1 Scant Tablespoon Green Cardamom Pod, (5 Grams)
- 3 Blades Mace (Javitri), (3 Grams)
- 1 Heaping Tablespoon Coriander Seeds, (8 Grams)
- 1⁄4 Piece Nutmeg, (1 Gram)
- 4 Bay Leaves, (2 Grams)
- 1 Piece Cinnamon, (2-Inches in Size or 3 Grams)
- 1 Teaspoon Clove, (2 Grams)
- 1 Heaping Teaspoon Fennel Seeds (Saunf), (3 Grams)
- 2 1⁄2 Tablespoons Cumin Seeds, (25 Grams)
- 2 1⁄2 Teaspoons Black Peppercorns, (5 Grams)
- 1 Tablespoon Ginger Powder, (Sonth), (5 Grams
How To Prepare?
First of all, you need to pour in all the above-listed ingredients into a food processor or a grinder. Then, thoroughly run the grinder machine, till the Masala is prepared in the powered formed, to a fine consistency.
Once the powders are prepared, and then put the mixture in an airtight jar and store in dark palace to ensure it is in optimal condition.
A key note here is that the Garam Masala must be consumed within 30 days of preparation, otherwise, it loses its flavor and aromatic feel that it used to add to your food.
Where do you Buy Garam Masala?
You can either order online from food stores or your local supermarket, it is a product you can easily look at the international food section or the Indian grocery shops. Or you can prepare the Garam Masala by using the above-explained recipe; you can buy the individual raw materials from the international food stores.
Storage of the Garam Masala
Storage is the key for maintaining the taste and retaining the aroma. Ideally, it is best if you keep the Garam Masala stored for about 30 to 60 days in an airtight container, and in cool places away from direct heat. Moreover, Garam Masala is not like your red wine that tastes even better as it age; here the use of Garam Masala loses its potency with time.
What Is the Garam Masala Paste?
The Garam Masala Paste is a blend of diverse species, including the Black Pepper, the Coriander, and many other beautiful balanced species. To simply understand, the curry pastes are nothing but powdered form of Garam Masala blended with oil to form the paste for greater convenience. Gently add one or two teaspoons of the paste on to the frying pan, and quickly it will release its taste.
To Wrap Up
From the above, you probably got a clear-cut idea about Garam Masala and its most authentic recipe.