Garam masala

For connoisseurs of Indian cuisine, garam masala is not just a phrase, but a special attribute, without which cooked dishes cannot fully reveal their essence. So, by garam masala means a special mixture of spices, which is used in the cuisine of northern India and a number of other countries of southern Asia. Garam masala can be used not only on its own, but also in combination with other spices. The word "garam" itself is not referred to as acuity (capsaicin content), but to the saturation of spices.

Along with curry, garam masala is considered a universal seasoning for culinary applications. Externally, it is a fine powder of sharp-sweet taste and nut smell, which is colored chocolate brown, light brown, red-brown or even brown-greenish.

Garam masala is an ideal sharp addition to dishes from chicken, fruits, vegetables, legumes (beans, lentils, peas), rice. It works well with snacks, salads, soups, stews, as well as various sauces. Often garam masala is added to sweet pastries: buckwheat and oat cookies, pies with apple, berry, pumpkin or pear filling, muffins, puddings, as well as batter, in which. Actually, they fry pieces of fruits or vegetables. In addition, juices, herbal teas, and fruit drinks are often flavored with this seasoning.

Composition of garam masala

The composition of garam masala may vary by region. Various combinations of certain spices and spices are used in various recipes, none of which is more reliable than the other. As a rule, the components of the mixture are first fried, and then mixed.

A typical version of the composition of garam masala can be called the following: black and white peppers, balabar leaves, cloves, black and white cumin seeds, nutmeg leaves, green, brown and black cardamom pods, nutmeg, cinnamon, coriander and badyan seeds.

Some recipes involve mixing spices with herbs, while others list water, vinegar, coconut milk or other pasta-making fluids as a base. In addition, garam masala may include nuts, garlic or onions.

Garam masala finds its application not only in cooking, but also used for medicinal purposes. First of all, the properties of this mixture as a natural preventive agent of respiratory and colds are highly appreciated. Ayurvedic cooking uses this spicy seasoning when preparing medicinal dishes that help cleanse the body of slags and toxins. In addition, it is recommended to add garam masala to dishes in the presence of various ailments of the digestive tract.