Did you know garam masala was a secret ingredient in your mother's cooking?

 


Garam Masala is the magical spice that is added at the end of cooking that adds flavors to the food. Garam masala is not a single spice but a blend of ground spices and has a separate recipe. This recipe has traveled through generations and has slight variances in different versions. Garam masala means Hot spice in Hindi but it mainly contains spices that are hot in nature not to taste. It has a brown/dark brown color and a distinct aroma. The spices used in garam masala help in increasing digestive fire. There are many spices used to make garam masala in a particular proportion so it is convenient to buy from masala manufacturers in India.

 

Spices used in Garam Masala

 

Here are some of the spices used in making garam masala. The list is not exhaustive as various spices are used. Also, there are different garam masala recipes like Punjabi garam masala which have different tastes because of the different proportions of spices used. The exact recipes are known by a few people and some garam masala manufacturers in India

●       Cinnamon

Cinnamon is a brown-colored spice that is the bark of the tree. It comes in rolls or as flat pieces. It is mostly used in savory dishes but is used as a flavoring agent in drinks like coffee and tea during chilly weather.

●       Black pepper

Black pepper is used in whole as well as powder form and is a black-colored spice that resembles small balls. It is a hot spice used in a variety of ways.

●       Cumin

Cumin is used in daily cooking and has a crunchy taste. It resembles fennel seeds in looks but is brown.

●       Coriander seeds

Coriander seeds are green in color and resemble oval tiny balls. Frequently used in the grounded form, it is a popular spice.

 

●       Fennel

Fennel is a bitter-sweet spice that is green in color and considered cool. It is frequently used as a mouth freshener on its own or with other things added.

●       Caraway Seeds

Caraway seed is the sharper counterpart of cumin. It has a slight black hue and bigger seeds than cumin.

●       Mace

Mace is another spice that is warm and is a sister spice of nutmeg. It is actually the coating of the nutmeg.

●       Nutmeg

Nutmeg is the seed of the nutmeg tree. It is roughly the size of betelnut and is brown. It is used in powder form or sometimes grated and added to keep the freshness intact.

 

Uses of Garam Masala

 

It is spice and used during cooking but some uses make it even more special. One masala is used in an array of dishes but the ultimate result is great taste. Many masala manufacturers in India make more than one type of garam masala.

1.      As a Dry rub

Garam masala is used as a dry rub in various veg and non-veg dishes. It is rubbed on the vegetable which are then sautèed. It makes for flavourful recipes which are quick to make.

2.      In Curries

Garam masala is used in various curries. It is generally added at the last before adding the garnishing.

3.      In soups

Garam masala is made by roasting the spices before grounding them, this makes garam masala safe to use in a pinch in soups as a condiment.

4.      In flatbreads

Flavoured or filled flatbreads like Aaloo paratha use garam masala to add taste to the fillings.

Conclusion

Using spices is a given in Indian cooking but it is important to check for the purity of spices. Buying bulk Indian spices online need to be done from trusted sources. One such company is VLC Spice company which procures and packages spices in hygienic environments maintaining purity. This company is certified by various organizations which makes it dependable. To order garam masala in desired weight and packaging or for private labeling, visit VLC Spice Company.


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