Garam masala is the mother of all masalas. This is a mix of all masala usually sun dried or dried in controlled conditions and ground to fine powder. Standard Garam Masala is believed to be derived from a masala mixture which was used as the part of olden days cooking. A need for a stronger spice in the course of cooking to spice up the food, flavour and fragrance led to the inversion of the Garam Masala which was a gradual one.
Garam Masala is fine brown coloured powder with a strong pungent and bitter taste.It is normally springled towards the end of the cooking, but in modern days it is sauted a little to avoid a raw taste of it. Garam Masala is normally used for curries, pulao, biryani and can be added in a variety of different dishes. Garam Masala is said to warm up the body during winters, improves immunity and digestion.
Garam Masala includes a blend of dried spices which is common in South Asian cuisines. This is commonly used in South Indian, North Indian and Pakistan cuisines. There are a variety of different combinations to prepare a Garam Masala. These mix I got from my mother.
Garam Masala is the most adulterated powder you get from the market. So to save your family from the menace of adulteration, you can easily get these ingredients from any of the local provision store and grind it in a Mixer Grinder (Use the small bowl) or spice or coffee grinder. I have added the names in different languages of the ingredients used for a better understanding.
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