English Name:
Spice mixture Family name:
Garam Masala, Spice
mixture
Garam masala is a
wonderfully aromatic
blend of spices from
India. Garam means
"hot" or "heating"
and masala means
"spice blend". The
"hot" is not
necessarily
referring to the
kind of heat we find
in hot chillies but
to the fact that the
spices are first
toasted then ground.
Another explanation
we've heard is that
the amalgamated
effect of the spices
in garam masala
increases body
temperature, a
pleasant warm glow
you might feel after
eating a dish
flavoured with it.
It does however
usually include some
black pepper and
cinnamon or cassia
which carry some
heat.
This blend has a
greater emphasis on
cinnamon, nutmeg and
ginger than some
other recipes.
Create it as is, or
substitute spices or
amounts to create
your own blend. Many
of the whole spices
listed below must be
obtained from an
Indian market or
through the
Internet. Green
cardamom pods, cumin
seeds, coriander
seeds, caraway
seeds, black
peppercorns, whole
cloves, whole
nutmeg, cinnamon
sticks, bay leaves,
ground ginger and
saffron should be
readily available at
a grocery store.
However, black
cardamom pods and
mace blades may be
harder to find. If
all else fails, the
many internet-based
spice shops can have
whole spices at your
door in under a
week.
Garam Masala
Ingredients
* 10 black cardamom
pods
* 40 green cardamom
pods
* 1/4 cup cumin
seeds
* 1/8 cup coriander
seeds
* 1/8 cup caraway
seeds
* 3/4 tablespoon
black peppercorns
* 1 tablespoon whole
cloves
* 2 2-inch cinnamon
sticks, broken into
smaller chunks
* 1 whole nutmeg,
smashed
* 1/2 tablespoon
mace blades
* 4 bay leaves,
crushed
* a pinch of saffron
threads
* 1 tablespoon
ground ginger
Directions
1. In a medium
non-stick skillet
over medium heat,
toast the black
cardamom pods. Stir
them frequently.
They should plumpen
over a few minutes
time. Once plumped,
cool them until they
can be touched.
2. While they are
cooling, add the
green cardamom pods
to the same skillet
and toast until
plumped and spotty.
When the black pods
are cooled enough,
crack them open with
your hands and
remove the seeds.
Reserve the seeds in
a bowl and discard
the husk.
3. When the green
pods are toasty, add
them to the bowl
with the black
cardamom seeds.
4. Return the
skillet to the heat
and add the cumin
seeds, coriander
seeds, caraway
seeds, peppercorns,
cloves, and cinnamon
stick bits. Toast
until fragrant,
stirring often. The
seeds will darken,
and it will only
take a few minutes.
5. Move the seeds
from the skillet to
the bowl with the
cardamom.
6. Reduce the heat
to low. Place the
smashed nutmeg, the
crumbled bay leaves,
the mace, and the
saffron threads into
the skillet. Toast
gently until
fragrant and the
leaves become crisp.
Remove to the bowl
with the remaining
spices.
7. Finally, toast
the ginger over low
heat until it
becomes fragrant,
not more than 2
minutes, and then
transfer to the bowl
of spices.
8. While still warm,
mix the spices
together and grind
in a spice grinder
or small food
processor until the
consistency is a
fine powder.
Uses
Many of the spices
used in garam masala
are more familiar in
the West as spices
for desserts or
baking: cloves,
cinnamon, nutmeg,
and mace for
example. The
addition of other
spices may include
black and/or green
cardamom, bay
leaves, cumin,
coriander, fennel,
and possibly
caraway. Different
regions use
different
combinations and the
blends will also
vary from household
to household where
proportions may vary
according to
whatever dish it is
being used to
season.
Whole garam masala
is used more in
north Indian
cooking, especially
meat dishes. A whole
garam masala could
include cinnamon
sticks, bay leaves,
cloves, cardamom
pods, mace blades,
and black
peppercorns. These
are fried in hot oil
or ghee before other
ingredients such as
meat, onions,
garlic, or ginger
are added. Heating
these spices
releases a wonderful
aroma that fills
your house and
stimulates
appetites.
Ground garam masala
is usually added at
the end of cooking
or may even be added
to a dish after
serving. We've heard
it referred to as a
"pepping up" spice.
Only buy small
quantities at a
time, or if you
choose to make your
own, do it in small
batches as it loses
flavour after a few
months and the
flavour balance
changes, with cloves
becoming more
predominant than is
desirable.
Use garam masala as
directed in recipes
but don't stop
there. It is
excellent for
flavouring many
dishes, not just
Indian fare.
Sprinkle some over a
squash before
roasting or a bowl
of pumpkin soup
before serving, or
onto corn on the cob
that has been
brushed with oil or
butter.
Coriander is a
commonly used
domestic remedy,
valued especially
for its effect on
the digestive
system, treating
flatulence,
diarrhoea and colic.
It settles spasms in
the gut and counters
the effects of
nervous tension. The
raw seed is chewed
to stimulate the
flow of gastric
juices and to cure
foul breath, and it
will sweeten the
breath after garlic
has been eaten. Some
caution is advised,
however, because if
used too freely, the
seeds can have a
narcotic effect.
Used externally, the
seeds have been
applied as a lotion
or have been bruised
and used as a
poultice to treat
rheumatic pains. The
seed essential oil
is used in
aromatherapy,
perfumery, soap
making and food
flavouring. The oil
is also fungicidal
and bactericidal.
The seed contains
about 20 per cent
fixed oil, thus
creating the
potential to become
an alternative to
oilseed rape,
although the oil
content is somewhat
low in present
varieties. The oil
can be split into
two basic types: one
is used in making
soaps, etc. while
the other can be
used in making
plastics.
The growing plant
repels aphids. A
spray made by
boiling one-part
coriander leaves and
one-part anise seeds
in two parts water
is said to be very
effective against
red spider mites and
woolly aphids.
The dried stems are
used as a fuel.
History
The use of coriander
can be traced back
to 5,000 BC, making
it one of the
world's oldest
spices. It is native
to the Mediterranean
and Middle Eastern
regions and has been
known in Asian
countries for
thousands of years.
Coriander was
cultivated in
ancient Egypt and
given mention in the
Old Testament. It
was used as a spice
in both Greek and
Roman cultures, the
latter using it to
preserve meats and
flavor breads. The
early physicians,
including
Hippocrates, used
coriander for its
medicinal
properties,
including as an
aromatic stimulant.
The Russian
Federation, India,
Morocco and Holland
are among the
countries that
commercially produce
coriander seeds.
Coriander leaves
(cilantro) are
featured in the
culinary traditions
of Latin American,
Indian and Chinese
cuisine.
Spice Mix Storage
Unless you use a
particular spice
blend a lot or
intend to split up a
batch to give as
gifts, do not plan
on making a huge
batch at once. It is
best to make smaller
batches that can be
used within a month.
Spices lose potency
and flavor over
time.
Light, moisture and
heat are the worst
enemies of spices,
so keep them in a
tightly-sealed
container in a cool,
dark place. Although
it may be more
convenient, you
should not store
your spices near
your stove or in
open racks on the
counter.
Quality Assurance
We are a quality
focused company with
a emphasis on
providing hygienic
and top end quality
products to our
customers. Our
organization follows
a zero tolerance
policy when it comes
to the quality of
the foodstuffs. The
equipments and
machinery we have
installed in our
factory for
production and to
test quality
standards stand
testimony to our
quality policy.
* We are one of the
few spice exporters
in India to offer
spices conforming to
the important
physical, chemical
and microbiological
parameters as per
international
standards of
European and
American markets.
* We can steam and
sterilize spices to
control micro
contamination in
spices to required
levels.
* Our procurement
processes are
detailed and
supervised by a team
of professionals who
are experts in their
field. Products are
released in the
market after due
diligence on product
quality.
* We make all
efforts to achieve
our goal of complete
customer
satisfaction.
Packaging
We also provide
reliable packaging
of the cardamom seed
oil and other
cardamom products.
During the packaging
procedure, we keep
the hygienic level
high and also ensure
that there is no
human touch.
Moreover, the
packaging has also
helped in the easy
and safe delivery of
the products.
We are dealing with
various esteemed
clients located in
India as well as in
the markets of New
Zealand and Dubai.
We also promise to
serve a superlative
range of cardamom
and cardamom
products which
includes green
cardamom powder to
our new customers as
we serve to our
existing satisfied
clientele. The
frequent and
concrete feedbacks
from our customers
have also helped in
the advancement of
the managerial
activities and
serving the products
as per the demand
prevailing in the
market. Last but not
the least; we are
also looking forward
to provide more
beneficial deals in
the forthcoming
years.
Garam Masala (Spice mixture)
©
2008, www.tajagroproducts.com All rights reserved.