What is Garam Masala?

Garam Masala is a dry spice mixture that is used throughout India and parts of Asia. In India, the masala refers to any type of spice, while Garam means warm or warm, so this name means "hot spices". The spice mixture is not hot in the way the mixture of chili heavy spices is, although it can be aromatic and pungent. He usually adds a kick to food and is also believed to create a sense of happiness and well -being. The adaptation of the mix to suit different kitchens and pacts, you can find throughout Southeast Asia. Northern Indian and Punjabi kitchen use large amounts of this spice and less of pungent curry mixtures found in the southern part of India. Many chefs in Pakistan, who are strongly influenced by Punjabi kitchen, also use it in their traditional foods.

Mixes Garam Masala can be found in many markets, although most chefs agree to freshly taste better in production. The traditional mixture may include spices such as cumin, nutmeg, cinnamon, black pepper, chilli, mACE, cardamom, fennel, fenam and coriander. Depending on India, a bowl and cooks, the mixture will differ. To prepare the mixture, the spices are ground and then roasted on a hot grid. Spices can be used in front of the ground, even if they are not so pungent. The spice toast mixture is used quickly and all residues are sealed and maintained for more than six months.

Unlike other mixtures of spices and curry, Garam Masala is usually added at the end of the cooking process, so a pungent, spicy taste goes through better. Sometimes it is also added to fried doughs and doughs to add another comment of spicy texture. In both cases, it is used in small quantities, as the taste can be stunning in large amounts.

When India and Asia began to explore, many spices used in Garam Masala were brought to Europe and integrated into the kitchen of curious nations. This mixture creates an excellent dry reverse for meat and can also be used in sauces and marinades. Adventure chefs might want to try experimentingWith this spicy, fresh and flexible root mixture, which can be easily made to taste at home.