Tuesday, November 07, 2017

Garam masala

Garam masala Garam masala means “warm seasonings”. Usually the spices are dry roasted before grounding to bring out their aroma, and they can be stored in air-tight bottles for a couple of weeks. A few pinches are added to a dish just before serving in order to add bouquet.

Many cooks continue to grind and use particular mixtures of spices for different dishes, but commercial produced garam masala is increasingly popular.

The components vary depending on the region and the vendor. A standard north Indian garam masala contains cumin seeds, coriander seeds, cinnamon, cloves and cardamoms. In southern India, dals are flavored with sambar powder that typically includes urad dal, coriander seeds, white cumin seeds, fenugreek seeds, and black pepper.

Garam masala is often sprinkled on top of a dish, such as kabobs or biryani, to intensify the flavor. It was also a rub for meats in addition to curry or to piccalilli, an East Indian vegetable and mustard spread.
Garam masala
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