Garam Masala is a spice mixture used in Indian cooking. It is a blend of ground spices common in North Indian and other South Indian cuisines. It is used alone or with other seasonings in most Indian dishes. The word Garam refers to the intensity of the spices rather than capsaicin content. Capsaicin is the ingredient that found in different types of peppers such as cayenne peppers that makes the peppers hot.
Garam masala contains several micro nutrients. One ounce has about 215 milligrams of calcium, 9 milligrams of iron, 400 milligrams of potassium and 1 milligram of zinc.
The composition of garam masala differs regionally with wide variety across India in accordance to region and personal taste. None is considered more authentic than the other. The components of the mix are toasted and grinded together.
A typical Indian version of garam masala is black and white pepper corns, cloves, cinnamon, black white cumin seeds, black, brown, green cardamom pods. This masala is often added at the end of the cooking so that the remaining aroma is not lost.
Ingredients to make Garam Masala are:-
Cloves/Karayampoo/ Grampoo – 10 nos
Cinnamon/Karukapatta stick/ Daalchini – 5 pieces
Black and Green cardamom/ Elakka -10 nos
Pepper corn/Kurumulaku – 10 nos
Fennel seeds/Perumjeerakam – 2 tsp
Nut mug/ Jathikka – 1/2
Bay leaves/ Karuva Ella – 2 nos
Star anise/ Thakkolam – 2 nos
Preparation of Garam Masala :
Heat a pan and add all the ingredients. Dry roast this without oil in a medium heat for 5 minutes stirring occasionally. Allow it to cool for some time. Grind it in a mixture grinder to a powder form. Store it in an air tight container.
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