Indian meat dishes or vegetables often require Garam masala for seasoning. In the northern part of India, Garam masala is found in powder form but in the southern part of India, garam masala is found as a paste with coconut milk, water or vinegar. Garam masala is sometimes used on its own, but it can be mixed or used with other seasonings. By using the Garam Masala blend you can make your curries more delicious.
Garam Masala is a mixture of ground spices that is used extensively in Indian cuisines. The spices of Garam Masala are usually toasted to bring out more aroma and flavor. The term masala means ‘spices’ and Garam means ‘hot’ and the powder form is mostly gluten-free and vegetarian.
It is always believed that Garam masala originated in Northern Indian dishes and is specially founded in Mughal dishes. Garam Masala is spread throughout the Indian subcontinent as well as in Iran and Pakistan.
There is not a single Garam masala recipe, as the ingredients differ according to the region as well as most of the chef’s individual preferences. In northern India, especially in the Punjab region, garam masala has only had black pepper for a hot element and focuses on sweet and aromatic spices. This type of Garam masala will be in a mild form.
Now, in India’s southern part, the hotter the garam masala is likely to be as red chilies are mostly to be part of the blend. The spices also changed as to how it is common locally. Thus recipes are not only regional but also passed down through families. So learning to mix the spices is a matter of pride in India.
Garam Masala is a blend of spices which include,
Garam masala adds sweetness, warmth, floral aroma and a touch of heat from the black pepper. It is intended to be fragrant spice as well as flavorful.
The blended mixture is usually added near the end of cooking so that it adds an aroma to the dish. Some additional Garam masala may also be sprinkled on top of the dish. It is often not the only spice and seasoning used in the dish.
Garam masala is a warm, fragrant spice blend with lots of layers of flavors. But every blend will not taste the same, but you will get some hints of cinnamon, cloves or peppercorns. Try some pinch of Sunrise Garam Masala on roasted vegetables, it will really taste better.
They are completely different spice blends. Curry powder is often a mix of turmeric powder, ginger, and chili powder. But Garam masala is completely different from curry powder as it has a fragrant smell, and a pinch of masala can change the look and taste of the dish.
Bengal people don’t use Garam masala at the beginning of their cook. They add whole Garam masala at the start of the recipe, which needed the tempering of such spices. Bengalis also add Garam masala for marinating meats, and curries have a Garam masala texture in the end. Here are a few recipes where Bengali’s used Garam masala:-
Garam masala is a spice mix that is used extensively in Indian cooking. It has a strong, peppery flavor which can be found at the Sunrise Online Shop. It would be best to use Sunrise Garam Masala because it is easy to store and provides added depth to dishes, and can be used in different dishes. Garam masala intends to balance out various flavors. Hence, when you add Garam masala in your dishes which bring out the flavor of the dish.
