Ganga on Nostr: Garam Masala Powder Garam Masala is a mixture of spices, and the combinations vary ...
Garam Masala Powder
Garam Masala is a mixture of spices, and the combinations vary with each household. "Garam" means "hot" and "Masala" means "spices", so the mixture of spices are traditionally those that heat the body according to the ayurvedic system of medicine. it is also a very aromatic mix.
There is no one standard mix of spices for garam masala.
Commercial mixtures often cut down on the more expensive cardamom and fill up with the cheaper coriander and cumin.
Generally Garam Masala is a finishing spice, sprinkled over or mixed into food towards the end of the cooking to retain its freshness and aroma. As the spices that make up GM are already roasted, there is no need to fry it off when cooking.
The recipe for GM that I currently use comes from #PlantBasedIndia by #DrSheilShukla. Whichever blend you use, dry roast all ingredients separately in a kadhai, wok or frying pan. Grind together and store in an air-tight container. Make in small batches to retain the freshness and aroma.
Here are a couple of blends to get you started:
(Simple) Cinnamon, Peppercorns, Cloves, Green Cardamom, Indian Bayleaf, Cumin Seeds.
(VERY Simple) Cinnamon, Cloves, Green Cardamom, Black Cardamom.
(Bharuchi) Cinnamon, Peppercorns, Cloves, Green Cardamom, Nutmeg, Mace , Star Anise.
(Hyderabadi) Cinnamon, Peppercorns, Cloves, Green Cardamom, Indian Bayleaf, Black Cardamom, Nutmeg, Mace, Fennel Seeds
(Madhur Jaffrey's) Cinnamon (5 cm), Peppercorns (1 tspn), Cloves (1 tspn), Green Cardamom (1 Tblspn), Black Cumin Seeds (1 tspn), Nutmeg (0.33 pod), Mace (1 curl)
(Punjabi) Coriander Seed (5 Tblspn), Cumin Seeds (3 Tblspn), Peppercorns (Black, 2.5 Tblspn), Black Cardamom (2.5 Tblspn),Green Cardamom (1.5 Tblspn), Cinnamon (5 cm), Cloves (4 - 5), Nutmeg (0.2 pod)
#Food #WhatIs #FoodInfo #IndianFood
Garam Masala is a mixture of spices, and the combinations vary with each household. "Garam" means "hot" and "Masala" means "spices", so the mixture of spices are traditionally those that heat the body according to the ayurvedic system of medicine. it is also a very aromatic mix.
There is no one standard mix of spices for garam masala.
Commercial mixtures often cut down on the more expensive cardamom and fill up with the cheaper coriander and cumin.
Generally Garam Masala is a finishing spice, sprinkled over or mixed into food towards the end of the cooking to retain its freshness and aroma. As the spices that make up GM are already roasted, there is no need to fry it off when cooking.
The recipe for GM that I currently use comes from #PlantBasedIndia by #DrSheilShukla. Whichever blend you use, dry roast all ingredients separately in a kadhai, wok or frying pan. Grind together and store in an air-tight container. Make in small batches to retain the freshness and aroma.
Here are a couple of blends to get you started:
(Simple) Cinnamon, Peppercorns, Cloves, Green Cardamom, Indian Bayleaf, Cumin Seeds.
(VERY Simple) Cinnamon, Cloves, Green Cardamom, Black Cardamom.
(Bharuchi) Cinnamon, Peppercorns, Cloves, Green Cardamom, Nutmeg, Mace , Star Anise.
(Hyderabadi) Cinnamon, Peppercorns, Cloves, Green Cardamom, Indian Bayleaf, Black Cardamom, Nutmeg, Mace, Fennel Seeds
(Madhur Jaffrey's) Cinnamon (5 cm), Peppercorns (1 tspn), Cloves (1 tspn), Green Cardamom (1 Tblspn), Black Cumin Seeds (1 tspn), Nutmeg (0.33 pod), Mace (1 curl)
(Punjabi) Coriander Seed (5 Tblspn), Cumin Seeds (3 Tblspn), Peppercorns (Black, 2.5 Tblspn), Black Cardamom (2.5 Tblspn),Green Cardamom (1.5 Tblspn), Cinnamon (5 cm), Cloves (4 - 5), Nutmeg (0.2 pod)
#Food #WhatIs #FoodInfo #IndianFood