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Spicy Saturday: Garam Masala

Garam Means hot and masala means mixture of spices. Garam Masala has many

variations. Basic recipe of garam Masala has cumin seeds, coriander seeds, cloves

cardamom seeds, black peppercorns, cinnamon, grated nutmeg. There are

numerous variations with additions of bay leaves, star anise, rosebuds, fenugreek

seeds and tamarind. Garam masala is flavorful and fragrant. If you don’t like a

particular spice you can eliminate it without much difference to the main product.

The difference between garam masala and curry powder is that curry powder has

turmeric which imparts a bright yellow color. Garam masala was originated in

Northern Indian Cuisine. Garam masala gives warmth, sweetness and floral notes.

Garam masala is usually added at the end of cooking. If you add early on it will

mess up the dish and make it bitter.

In Indian Cuisine it is mostly used in meat and fish dishes. Floral, sweetness and a

mild heat sometimes helps to balance different flavors in the dish.

It improves digestion and also increases the metabolism .

It can be stored in a pantry or dark space for up to 6 months.

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