What is Garam Masala powder?
Garam Masala powder has its origins in Ayurvedic medicine. The main component of the spices that form the basis of the mixture have a warming effect on the human body. It is also often used in the kitchens of Bangladesh, Pakistan, and India as a universal spice mixture.
In India, the word masala generally refers to spice blends, there are many different ones, with the garam masala being the most commonly used. If you are interested in mixed masala, we also carry the Tandoori-Masala, Masala Mauritius sweet and savory.
This spice mixture based on coriander, black pepper, and cardamom; it is pleasantly spicy and warm, but not spicy. The remaining components also vary from region to region; here too each family has its preferences and thus mixes different spices. Our mixture we make of the following ingredients: coriander, cumin, cinnamon, cardamom, pepper, mustard, nutmeg, ginger, cloves, garlic, paprika, bay leaves, coriander leaves.
Culinary use Garam Masala
Garam Masala is a very aromatic blend of spices and is often used to prepare Dahl, Kormas, and Samosas. Since it has a strong aroma, it mainly spices dishes similar to curry with meat. It tastes delicious with lamb, goat, fresh fish, potatoes, or vegetable dishes. To enjoy the full aroma of the Garam Masala, please add it at the end of the cooking time.
Composition of our Indian masala:
Coriander, cumin, cinnamon, cardamom, pepper, mustard, nutmeg, ginger, cloves, garlic, peppers, bay leaves, coriander leaves
How to make a Garam Masala recipe from eight ingredients
This recipe for a Garam Masala spice mixture is basic. I recommend that you try it first and then refine it as you like. Herefore you may use your favorite spices like fennel, ginger, chili, nutmeg turmeric, mustard seeds, coriander leaves, bell pepper, mustard, garlic, grains of black cardamom or star anise.
Recipe Garam-Masala ingredients:
- Cardamom capsules green ten pieces
- 4 tbsp cumin seeds
- 6 tbsp coriander
- Cloves 10 pieces
- black pepper 1 tbsp
- three Bay leaves
- One cinnamon stick (approx. 5 cm)
- Macis 1-2 flowers
Preparation of the Indian spice mix:
Put all the spices in a heavy pan and roast them over medium heat. Before opening the cardamom capsules, swirl or stir everything while cooking. When the spices start to exude a pleasant scent, you can take the pan off the stove.
Now grind the roasted spices in an electric coffee grinder, for example. This spice mixture is your basis and can now refine it further with the spices you like particularly. For a little spiciness, add chili and ginger.
In India, they make Garam Masala traditionally with black cardamom. You can also find this in our shop. It has a bitter and smoky taste; they use it for their everyday cooking. If you want to use it for this, you only use your seeds for this mixture.
Have fun trying
Allergens: Contains mustard and may contain traces of gluten and celery
Storage: Put your spice mixes in airtight containers. Jars with screw caps are best suited. These can be cleaned very well by placing them in boiling water for 5 minutes. So they are sterilized and can be used endlessly. All spices and spice mixtures should be stored cool (15 ° C), dry and dark.