| Spices have always been the essence of Indian | | | | assure that it stays fresh for longer. Normally, it should |
| cuisine with the famous garam masala crowning the | | | | last up to 6 months after which it tends to lose its |
| list. Literally meaning "hot mixture", it is a wonderful | | | | distinctive flavor. |
| blend of the most aromatic and flavorful Indian spices, | | | | Drastic temperature change and wrong packaging can |
| and is used not only in India but in many Asian | | | | affect the properties of garam masala. Therefore, |
| countries and even worldwide. | | | | prepared mixes available in stores often lack that |
| Although garam masala components may vary, a | | | | fragrance and taste it is supposed to give. One more |
| traditional mix is based on cinnamon, cloves, cumin, | | | | drawback of commercially produced blends is that |
| nutmeg and cardamom. In addition to that, it may | | | | there is no possibility to check how old the spices are |
| include dried red chilies, black peppercorns, coriander, | | | | and if they were handled properly. Also, coriander |
| ginger powder, bay leaves, mace, fennel, fenugreek | | | | powder is often added in large quantities as a filler to |
| seeds, and dried garlic. There is really no best recipe | | | | replace more expensive spices in garam masala blend. |
| for it, as every particular blend has its own special | | | | As for cooking, the best thing about it is that you can't |
| flavor and may or may not be preferred by each | | | | really go wrong with it. If used sparingly, it can enhance |
| individual cook. | | | | the taste and smell of almost any dish - both meat and |
| Various ready-made blends are available nowadays, | | | | vegetarian. Add it to sauces and gravies (curries), |
| but most Indian households still prefer home-made | | | | stewed vegetables, various marinades, stuffing mixes |
| blend for its incomparable aroma, which is often lost in | | | | and meat dishes. It will add that exotic taste to any |
| commercially produced product. The recipe is not | | | | dish, not only Indian fare. |
| difficult provided you have all the ingredients. | | | | Unlike many other spices, garam masala is best to be |
| In traditional garam masala preparation you have to | | | | added at the end of cooking to preserve its aroma to |
| roast all the spices except for cardamom and ginger | | | | the fullest. Although it has the word "hot" in its name, it |
| until they become a few shades darker. It is important | | | | is not that hot as chilies, for example; its taste is rather |
| not to try and speed up the process as all the | | | | pungent and it usually goes well with people who |
| ingredients should be roasted evenly and not burnt. | | | | normally can't eat too spicy food. |
| After the roasted spices are cooled, you can add | | | | The properties of spices garam masala consists of |
| cardamom seeds and ginger powder if you are using it | | | | are very well known in Eastern alternative healing |
| in the recipe. The last step is to grind all the spices | | | | practices and have been used to promote well-being |
| together into fine powder (work with small quantities | | | | for centuries. Being a stimulant, garam masala helps in |
| every time to achieve better result). | | | | good digestion and also works as a powerful |
| Garam masala should be stored in an air-tight | | | | antioxidant - one more reason to add the exotic blend |
| container, preferably in a cool and dry place - this will | | | | to your kitchen spice shelf. |