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Garam Masala - The Spices of India
By Alden Smith
India is known for its excellent cuisine, it's unique regions of
cooking, and a pleasant dining experience. India is distinguished
in the world's cuisine for it vegetarian dishes. One thing all of
the regional cuisines of India have in common is it's use of
spices.
Garam masala is an essential ingredient in the cooking of the
Punjab region of northern India. Loosely defined, "masala" is
any blend of spices, and "garam" means hot.
Generally, garam masala is added to the dish very shortly
before serving to enhance flavor. Garam Masala is also an
excellent rub for chicken and beef.
Garam masala is available prepared in ethnic groceries, and
specialty stores such as World Market. The disadvantage of this
is that one doesn't know how old the spices are, or what
changes in temperatures and packaging it has been subjected
to. One takes a chance on the potency and fragrance of this
blend if it is bought already prepared. It is a simple process to
make garam masala, and ingredients, with the exception of
cardamom pods, are readily available. cardamom pods are
available in Indian and natural food stores. Buy the green pods
versus the white pods, which are bleached. Cardamom is an
expensive spice, second only in price to saffron. It is expensive
because it has to be hand picked. This spice is best used by
toasting the seed removed from the pod, and then ground in a
spice mill, along with the other ingredients of garam masala.
Cardamom loses its essential oils and flavors quickly after being
cracked and ground, and so buying the pods and toasting and
grinding is the best method of use for this great spice.
To make Garam Masala, use the following ingredients:
2 cardamom pods, seeded
1 teaspoon whole cloves
30 whole peppercorns
2 teaspoons whole cumin seed
1 2-inch piece cinnamon stick
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg
The best method for making garam masala is to toast and then
grind the ingredients. This is accomplished by placing the seed
ingredients one at a time in a pan over medium high heat, and
shaking them until they just begin to smoke and release their
distinctive aromas. It will take approximately 1-3 minutes. Be
sure not to burn the seeds!
Place the toasted ingredients in a spice mill, and grind to a fairly
fine mixture. The garam masala can then be stored in a tightly
sealed glass jar for up to 6 months. Any time after that, and the
spices will begin to lose flavor and aroma.
I use garam masala for a rub for roasted or grilled chicken and
beef. The aroma and flavor are outstanding, and chicken baked
or grilled will retain the excellent flavor of the garam masala.
Try garam masala today. Cooking with the spices of northern
India is an experience that every adventurous chef should try!
About the Author
Alden Smith is an award winning and published author who has been marketing on the internet for over 7 years. Visit his website http://www.allthebestrecipes.com for great articles, recipes, and cooking tips.
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