The most famous oriental spice has the harmonious name "Garam Masala". Its composition is very original. Aromatic spices mixed with each other in various proportions are collected in such a spice. It is widespread in North India and a number of countries in South Asia.
In Hindi, the name means "a mixture of hot spices." Almost all the herbs that make up the gara masala contribute to increased blood flow in the body. This, in turn, raises the temperature of the body, so that a person is warmed up. In the winter season, the use of an exotic mixture will be indispensable, especially for those who are prone to colds.
Composition
Spices may include spices such as coriander, cloves, cardamom, cinnamon, saffron, fennel, bay leaf. In addition, the presence of pepper is required: black, allspice, chili. Variations of such a mixture as garam masala can be countless. All components are fried in a dry pan and, after cooling, crushed into powder.
How to make?
To properly prepare spices for garam masala, you should adhere to some recommendations. It will be most convenient to do this by considering them as an example.
After taking two teaspoons of grains of zira, coriander, cardamom and black pepper with peas, place them in a pan. Add one cinnamon stick, cloves and bay leaf to the mixture . It is better to take the pan with a thick bottom to ensure uniform heating of the products.
The fire should be small so that heating occurs gradually. When igniting spices, stir them continuously until they darken. The appearance of a pronounced aroma of spice suggests that it is time to remove the pan from the heat and allow to cool. The whole process can take about fifteen minutes. It is not recommended to speed up the roasting, increasing the fire, otherwise this will lead to the fact that the products may be charred from the outside, remaining not ready inside. You can also fry spices in a non-hot oven.
If you strictly adhere to the rules for preparing an exotic seasoning, then each ingredient should be fried separately, bringing it to a pleasant dark color. And only after that mix together and send to the grinding.
Grind the cooled mixture of spices in a mortar or grind in a coffee grinder. Add a teaspoon of nutmeg to the finished powder. The resulting seasoning usually has a sweetish-sharp taste and a nutty smell. Depending on the composition of the ingredients, the color of the mixture may be brown with a greenish tint.
You can cook yourself several types of spicy powder, designed for various dishes. The taste of pork will be well emphasized by the following composition of spices: cloves, black and white pepper, cinnamon, cardamom, nutmeg and bay leaf. For the first dishes and vegetable products, it is necessary to add dried fennel and ground cumin to the mixture.
Keep the spice in a tightly closed container, putting it in a dark and cool place. Subject to the required conditions, such a spice as garam masala can retain its properties throughout the year.
Cooking Application
The widespread use of spices in cooking allows you to create great taste combinations. Exotic spice equally well emphasizes the natural taste of chicken, vegetable stew, salads, first courses. Sweet pastries do not do without such spice. Garam masala is added to cookie dough, fruit filling for pies, and liquid batter. Drinks flavored with aromatic seasoning acquire a special taste. Spices are recommended to be added at the end of cooking or when serving.
Vedic cooking does not do without a wonderful oriental seasoning, recommending it as an excellent way to cleanse the body of toxins and toxins.
Where else is used?
In addition to the fact that garam masala is used in cooking, it is actively used in folk medicine. The powder serves as a reliable prophylactic for colds, viral infections. It is acceptable to use spices in the treatment of diseases of the digestive tract, disorders of the nervous system. Because of its ability to heat the blood of gara, masala is called a love spice.
Feature
In India, a spicy mix can be bought almost everywhere. It is sold in factory packaging or by weight. Ready powder is packaged in a special package that preserves the flavor of seasoning. Given that the finished product has been stored in warehouses for a long time, transported by transport, it can be assumed that it most likely loses its original taste properties over time.
Oriental merchants fry the mixture and grind it into fine powder right behind the counter. Many Indian women prefer to make a fragrant spice at home according to their own taste and special recipe.