Garam Masala
Garam Masala ( Hindi garam masālā [ ˈɡʌrʌm mʌˈsɑːlɑː ], German 'hot spice' ) is a mixture of spices ( masala ) used in Indian cuisine .
Manufacture and composition
The traditional mixtures contain spices which, according to Ayurvedic medicine, heat the body. These include black cardamom , cinnamon , cloves , black pepper and cumin . Almost every family has its own recipe, although the modern mixes also contain spices such as fennel or green cardamom , which tend to have a cooling effect.
The choice of spices used determines the aroma of the Garam Masala. Spiciness is achieved by adding chilli , and coriander seeds or saffron can also be added. The uncomminuted ingredients are usually first roasted dry in a pan so that the essential oils and flavors are released and, after cooling, crushed in a mortar or ground in a spice grinder, but can also be used without crushed with whole spices. The mixture can be kept for several months if well sealed.
Appearance and use
Garam Masala is tobacco brown in color. The seasoning mixture can either be roasted in hot fat at the beginning of the cooking process, but usually it is only added at the end. Many Indian recipes use Garam Masala sparingly and as a component that provides the basic flavor. Most dishes therefore contain other spices.
literature
- Santha Rama Rau: The kitchen in India . Time-Life / dtv, Hamburg 1980
- Jill Norman: The Great Book of Spices . AT Verlag, Aarau / Stuttgart 1991
- India culinary . Bellavista-Verlag Karl Müller, Cologne 2004
