Why use the garam masala? What is this spice?

The most famous eastern spice has a harmonious name "garam masala". Its composition is very original. In such spices fragrant spices are collected, mixed among themselves in various proportions. It is widespread in North India and a number of countries in South Asia.

In Hindi, the name means "a mixture of hot spices". Almost all the spicy herbs that enter the masala gara contribute to increased blood flow in the body. This, in turn, raises the body temperature, due to which the person warms up. In the winter, the use of an exotic mixture will be indispensable, especially for those who have a tendency to colds.

Composition

Spices can include spices such as coriander, cloves, cardamom, cinnamon, saffron, fennel, bay leaves. In addition, it is necessary to have pepper: black, sweet, chili. Variation of such a mixture as garam masala, can be an infinite number. All ingredients are fried in a dry frying pan and after cooling they are ground into a powder.

How to do?

To properly prepare spices for garam masala, you should follow some recommendations. The most convenient way to do this is by examining them with an example.

Taking two teaspoons of zira, coriander, cardamom and black pepper grains, place them in a frying pan. To the mixture add one stick of cinnamon, clove and bay leaf. It is better to take a frying pan with a thick bottom to ensure a uniform heating of the food.

The fire should be small, so that the heating occurs gradually. While burning spices, stir them continuously until they darken. The appearance of a pronounced aroma of spice indicates that it is time to remove the frying pan from the heat and allow it to cool. The whole process can take about fifteen minutes. It is not recommended to speed up the frying, intensifying the fire, otherwise it will lead to the fact that the products can burn outside without being ready inside. You can also fry the spices in a non-hot oven.

If you strictly adhere to the rules for preparing an exotic seasoning, then each ingredient should be roasted separately, bringing it to a pleasant dark color. And only after that mix with each other and send to grind.

Chop the mixture of spices in a mortar or grind in a coffee grinder. In the finished powder add a teaspoon of nutmeg. The resulting seasoning has usually a sweetish-sharp taste and a nutty smell. Depending on the composition of the ingredients, the color of the mixture can be brown with a greenish tinge.

You can prepare yourself several types of spicy powder, designed for various dishes. Pork taste will emphasize the following spice composition : cloves, black and white pepper, cinnamon, cardamom, nutmeg and bay leaf. For the first dishes and vegetable products, additional dried fennel and ground cumin should be added to the mixture.

Store spices in a tightly closed container, placing it in a dark and cool place. If the required conditions are met, the spice such as garam masala may retain its properties during the year.

Application in Cooking

The wide use of spices in cooking makes it possible to create excellent taste combinations. Exotic spice equally well emphasizes the natural taste of chicken meat, vegetable stew, salads, first courses. Sweet pastry without such spice is also possible. Garam Masala is added to the dough for biscuits, fruit stuffing for pies, liquid batter. A special taste is acquired by drinks flavored with aromatic seasoning. Spices are recommended to be added at the end of cooking or when served to the table.

Vedic cooking can not do without a wonderful eastern seasoning, recommending it as an excellent means for cleansing the body of toxins and toxins.

Where else is it used?

In addition to the fact that garam masala is used in cooking, it is actively used in folk medicine. Powder serves as a reliable preventive remedy for colds, viral infections. It is permissible to use spices in the treatment of diseases of the digestive tract, disorders of the nervous system. Because of the property to warm up the blood, Garam Masala is called a love spice.

Feature

In India, a spicy mixture can be bought almost everywhere. It is sold in factory packages or by weight. Ready powder is packaged in a special package that preserves the flavor of the seasoning. Given that the finished product has been stored for a long time in warehouses, transported by transport, it can be assumed that it is likely to lose its original flavor properties over time.

Eastern traders fry the mixture and rub it into a fine powder right behind the counter. Many Indian women prefer to make aromatic spices at home according to their own taste and a special recipe.