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Garam Masala: how to prepare the recipe original of the Indian tradition and many tips on how to use this blend and its properties.
Thegaram masalait is a mixture of spices typical of Indian and Pakistani cuisine. The meaning of the termgaram masala (in Hindi, V गरम मसाला) is a hot spice, a hot spice to underline the spicy nature of the mixture. Despite the meaning of the name, thegaram masalait is not spicy in the true sense of the word but it has a pungent, tingling but not burning taste!
TheGaram Masalait can be used alone or with other condiments, the etymology of the word could be linked toayurveda medicineas this spice was used to "warm the body" in case of hypothermia. According to traditional Indian medicine (Ayurvedic), this spice blend could raise the body temperature by acting as a metabolism activator.
The preparation of the garam masala it can be compared to that of Curry, another very common spice mixture in Italy. The most popular curry in Italy is given by spices such as:
- black pepper,
- chili pepper,
The spices to prepare the garam masala typical of the Indian food and wine tradition are:
- Black and white pepper
- Black and green cardamom pods
- Dried bay leaves
To prepare the garam masalathe spices are toasted and can be kept intact and ground when needed. The spices mentioned above are the most used in the Indian tradition, however there are several commercial and home-made variants. Some versions of thegaram masalathey are particularly valuable while those available on the market usually make use of cheaper ingredients which can include mustard seeds and garlic powder. On the market there are confections ofgaram masalagiven by mixtures of spices joined only after roasting and grinding, in this case the result obtained can deteriorate more easily and has a much less pronounced aroma.
The ideal is to keep the spices whole and grind them when needed with a mortar or any grinder, even electric. Some recipes include the addition of nuts and onion.
Unlike other spices, the garam masalait is usually added after cooking. Only in some recipes it is added during cooking or to prepare tastier breading: often, the use ofgaram masalacan be subordinated to the preparation of batters! It can be added to vinegar to flavor meat during cooking, it can be added to coconut milk or water for frying vegetables or meats in batter.
In Pakistan, some recipes of thegaram masalainclude the addition of star anise, asafoetida, stone flower (a spice also known as kalapasi or Dagadphool which during cooking releases a strong flavor that vaguely resembles that of star anise). Spices can be carefully mixed to achieve a balanced, pungent but not strong final flavor. Each individual aroma can be accentuated by increasing the dosage: the masala can also be toasted just before use so as to enhance its aroma.
There isn't one recipe final ofGaram Masala, although its geographical origin is Northern India, the Garam Masala it is very popular in Asia, particularly in the South. South Asian cuisine is vast, so Pakistan, Nepal, Bangladesh, Burma, Sri Lanka and other regions have their own blend of spices.
How to make Garam Masala, recipe
Having made the necessary clarifications on the origin and varieties of Garam Masala, we propose the recipe which we considered more traditional. It goes without saying that thisGaram Masala recipeit can be modified as you see fit, according to your personal tastes and according to the use you intend to make of it.
- 15-20 green cardamom pods
- 2 tablespoons of cloves
- 1 tablespoon of black pepper
- 1 teaspoon of white pepper
- 50 g of coriander seeds
- 50 g of cumin seeds
- 4 cinnamon sticks
- half nutmeg
- 6-8 black cardamom pods
- 2 bay leaves
Toast the spices for 4 - 5 minutes over low heat, in a completely dry and already hot pan. Alternatively, you can put the spices in the oven until they have become fragrant.
When the spices are toasted, grind them into powder with a grinder or mortar. Add theGaram masalato your dishes towards the end of cooking or use it to flavor batters and breading.
You can keep the spices intact in a grinder and then reduce them to powder at the time of use so as to preserve their aroma as long as possible.
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