Garam Masala is the most widely used spice blend in Northern Indian Cooking, it is the quintessential Indian spice mix that is used in a number of vegetarian and non-vegetarian dishes and one of the most loved ingredients in the Indian kitchen and it also has a number of health benefits because of the use of 8 to 9 types of spices that are well roasted and mixed to form this spice powder.
Garam masala has carminative properties i.e it additionally helps in battling swelling, fart, and even sickness.
Proper use of spices is essential in Ayurvedic cooking, packaged garam masala are easily available in the markets, however, the freshly blended spices have a distinctly unique flavour to them.
What is Garam Masala?
Garam means “Hot” and Masala means a blend or mixture of spices so we can say garam masala is a mixture of those spices that have a hot presence on human body, some of the spices include cloves, cumin, cardamom etc
How to store Garam Masala?
Garam Masala contains a number of aromatic Indian spices that can easily be spoiled by moisture thus leading to loss of their colour, aroma and flavour. To prevent that we should keep them airtight in glass jars or plastic containers.
Where is Garam Masala from?
Garam masala (Hindi: गरम मसाला;Urdu: گرم مسالہ) from garam (“hot”) and masala (a mixture of spices) is a blend of ground spices, originating from the Indian subcontinent, common in cuisines from the Indian subcontinent, Mauritius and South Africa.
How to use Garam Masala?
Whole spices have a longer shelf life, but when in powdered form, they, may lose their aroma and flavour eventually, if not stored properly. After making the meal try to use garam masala as a finishing spice, this rule is traditionally followed in Indian Cooking process.