Indian seasoning Garam Masala: composition and application. What is garam masala used for? What kind of spice is this? Indian spice masala application

Garam masala- This is a whole set of Indian spices. The name translates from Hindi as “warm spice”. This additive is used in all national dishes, and its popularity in India is approximately equal to mayonnaise in the CIS countries.

The list of spices included in garam masala can vary greatly depending on the region of production. Basically, manufacturers prefer to add such spices:

• cinnamon;
• black pepper;
• nutmeg;
• cloves;
• cardamom.

The remaining ingredients depend on the imagination and desire of those who want to make garam masala. The set may also include turmeric, bay leaf, cumin, anise and chili pepper.

Garam masala is used not only as a separate spice, but also combined with many others. Seasoning gives dishes a special aroma and taste. You can feel this especially strongly in oriental dishes.

Garam masala tea is also very popular in India. Indians drink about four cups of this drink a day. It not only quenches thirst, but also allows you to escape from the heat.

You need to add garam masala spices wisely, as they are not suitable for every dish.. We will tell you how to use them correctly in cooking in the next section.

Use in cooking

The use of garam masala in cooking is quite extensive. Spices are used to prepare Korean dishes, as well as to add piquancy to meat. The seasoning goes especially well with chicken, pork and lamb. Many oriental dishes include this aromatic additive.

Housewives often cook rice with the addition of garam masala, which makes the dish taste similar to pilaf. You can also get a very tasty side dish of potatoes and meat if you add a little of these aromatic spices. Garam masala can be added to pasta or used in frying or baking vegetables..

Very often you can find recipes for preparing preparations for the winter that contain garam masala. Spices help give the preparations a special piquancy and give them a richer taste.

Indians have a wonderful tradition of drinking tea with spices. It is garam masala that is used to prepare this drink. Some gourmets even add this spice mixture to coffee or alcohol.

First courses can also include garam masala. The spice is especially often added to spicy soups to give them piquancy.

How to make garam masala at home?

You can prepare garam masala at home, so as not to look for seasoning in various stores. In addition, you can use any set of spices to prepare garam masala. This will help you adjust the seasoning to your taste and make it suitable for more dishes.

It is very important to know that you need to grind spices at the very end of the cooking process! At first they should be intact. Take any of the ingredients suggested above and fry them in a thick-bottomed pan until a characteristic aroma appears. After this, you need to cool the spices and then use a blender or coffee grinder. Using one of these kitchen gadgets, grind the ingredients to a fine powder, then pour them into a dry, airtight container.

Garam masala should be stored in a dark, dry place and added to dishes as needed. The seasoning has a shelf life of three months. After this, it begins to lose its aromatic properties.

What can be replaced?

Garam masala can be replaced with other seasonings if finding this set of spices in the store is quite problematic. There are a number of dishes for which only garam masala or similar seasonings can be suitable, so information on replacing this product will be very useful for you.

In order to replace garam masala, you need to mix spices such as turmeric, cumin and coriander in equal proportions. They should be stored in an airtight bag or closed jar and used as needed.

Benefits and harms

Garam masala can be beneficial or harmful depending on how often and in what proportions you use it.

The benefit of garam masala is that the seasoning helps remove waste and toxins from the body. Also, using tea with spices, you can cure various colds, as well as coughs and pain in the tonsils.

As for the harm, the seasoning can cause it in the event of a disease of the gastrointestinal tract, such as an ulcer or gastritis. Also make sure that you do not have an individual intolerance to the product, otherwise an allergic reaction may occur.

For children under eight years of age and pregnant women, the amount of garam masala consumed should be carefully monitored.

Not only in India they know what “Garam Masala” is. The combination of these two words is well understood by residents of many South Asian countries.

Unique Blend

Asian dishes are always distinguished by their excellent taste and excellent aroma. In most cases, this result can be achieved through the use of various seasonings. Among them, Garam Masala occupies a special place. Most North Indian dishes are prepared with it. The peculiarity of this unique aromatic additive lies in its very name. In Hindi, "garam" means "spiciness" and "masala" means "mixture." Spicy here refers to richness of flavor, so Garam Masala is most likely a “rich mixture.”

Indeed, the famous Indian seasoning can decorate almost any dish. It is used to prepare appetizers, soups, salads, various sauces and stews. The uniqueness of “Harem Masala” is that it can equally well be an excellent addition to literally any product: meat, vegetables, rice or fruit. It is often used in baking pies and muffins, as well as to flavor various herbal teas, fruit drinks or juices.

Unity of taste and aroma

There is no standardized recipe for Garam Masala. The composition of the mixture can vary and, as a rule, depends on the region in which a particular culinary specialist creates. However, some components must be present. Among them: nutmeg, cardamom, cloves and black pepper. Sometimes they add star anise, cumin, white pepper, anise, bay leaf, turmeric, coriander or fennel, and sometimes even onions and garlic. It all also depends on what dish the mixture is selected for.

There are times when the seasoning must have a liquid consistency. Then add plain water, coconut milk or vinegar to the mixture. There are hundreds of options for preparing Garam Masala. The composition of some of them in families is passed down from generation to generation from mother to daughter. Each housewife prepares this seasoning in her own way. This is probably why in India it is impossible to find the same dish with the same taste. Every woman sacredly keeps the recipe and is very proud of her secret.

With your own hands

Any housewife can prepare Garam Masala herself. The seasoning recipe calls for the following products:

one tablespoon of black peppercorns, as well as cumin and cardamom seeds, a couple of tablespoons of coriander seeds and ground turmeric, one teaspoon of mustard seeds and fennel seeds, half a teaspoon of cloves, two laurel leaves, the same number of cloves and a couple chili pepper pods without seeds.

This mixture is very easy to prepare:

1. Place a clean, dry frying pan on the fire.
2. Pour all the ingredients onto it except the powders.
3. Heat over low heat until a characteristic aroma is felt. This will usually take 2-3 minutes.
4. Pour the mixture into a coffee grinder and turn it into a homogeneous powder.
5. Add turmeric and mix everything again.

It turns out to be a real Indian “Garam Masala”. Its composition is easy to change if we are talking about a specific dish or product. The seasoning can be used directly after preparation or put it in a glass jar and left for storage, but for no more than a month.

Application area

Few people know that Garam Masala spices are used not only in cooking. If you look closely, you will notice that the unique seasoning contains components that have medicinal properties. For example, by adding a pinch of such aromatic powder to tea, you can get an excellent remedy for treating colds and various types of respiratory diseases. In this case, not only the warming effect is triggered, but also the ability to destroy pathogens.

In addition, the Indian mixture can cleanse the human body of toxins and waste accumulated in it. Particular attention to the magic seasoning should be given to those who suffer from diseases of the gastrointestinal tract. By periodically adding just a little of these spices to your food, you can defeat the disease at its first stage or conduct good preventative sessions. In more serious cases, medical intervention will naturally be required.

The history of the legendary drink dates back to ancient times. The world-famous masala tea, or tea with spices, appeared in India many years before the British arrived on the peninsula. It managed to gain and maintain great popularity thanks to its healing properties, thanks to which the drink helps get rid of digestive problems, insomnia and lack of energy.

Indian tea with spices

Many people think that masala is a tea that has passed through the centuries only because its recipe was kept by the leaders and those close to them, who had great power. But this is not true at all. In India, masala (tea) is considered the drink of the uneducated and poor. It is prepared in village dhabas for rickshaw pullers and the urban poor.

A respectable Indian, who is asked about such a drink, may answer that in India they do not drink tea with spices at all. Decent restaurants in India also do not include masala tea on their menu. But despite everything, the drink stands on a par with the most popular Indian travel brands.

A little history

Masala (tea) gained its popularity in the second half of the 19th century, when the British, who appeared on the peninsula at that time, began to use it as a medicine. The Indian Tea Association, which by the beginning of the 20th century was already a well-known supplier of tea, began to expand its production with new efforts. To save money on workers and at the same time get maximum results, they were given weak and not very sweet milk tea. After some time, tea peddlers diversified the taste of the milk drink by adding traditional Indian spices. A new drink with an unusual taste and aroma quickly spread among the population and gained extraordinary popularity not only in India, but also abroad.

Another hypothesis suggests that modern masala (tea) is a “descendant” of karhi, a traditional Indian drink that was prepared from hot milk, herbs and spices.

Variations of Indian tea

There is no single accepted, traditional recipe for masala tea, just as there is no classic taste. For example, in the south of India, the taste of tea is not entirely spicy, since a little cardamom and a piece of ginger are added to it. The northern version is fatty and sweet due to the addition of yak milk. In the east of the country, tea is particularly spicy and pungent. Residents of Bariguda prepare an incredibly scalding drink by adding ginger root powder, hot pepper, and cardamom.

Very tasty tea is brewed in the Harichandra region. Here he is popular only in the society of ragamuffins and beggars. A respectable Hindu will never drink tea with spices at a chaiwalla, because it is considered indecent. But travelers enjoy visiting tea vendors and enjoying the strong, spicy taste of the milk drink.

Main Ingredients of Masala Tea

There is no uniformity in preparing tea with spices, both in methods and ingredients. Each Indian family has its own original secrets that tell them how to prepare masala (tea). But despite the different recipes, there are still components that determine the beneficial properties of the drink; you cannot do without them.

This miraculous energy drink gets its piquant taste from cardamom, cloves, ginger, and black pepper. In some versions, a little almonds, rose petals, and licorice root are added. The milk drink gains all its strength thanks to the combination of spices that are added to it.

Actually tea

Tea is an essential component of this drink. Traditionally, cheap varieties are used - mamri. Chaiwallas often say that if you use loose leaf tea, the taste will not be the same. Mamri, crushed and fermented, releases the maximum amount of coloring and aromatic substances when brewed. In addition, it contains almost no tannins and tannins. The cheapness is explained by the fact that it is produced from substandard tea leaves, which are not suitable for making high-grade tea.

Experts say that when buying mamri, you need to pour a little tea into your palm, roll it over the granules with your finger and blow it off. The excellent quality of the product should be evidenced by the absence of tea dust on the palm. Masala tea is prepared from cheap mamri because a decent leaf tea will leave a bitterness caused by tannins.

Milk

Buffalo milk is traditionally used to prepare masala (tea) in India. Due to the limited number of cows there, their milk is very expensive, and very rarely does it reach poor areas. Street cows, or rather not cows, but zebu, are almost never used for milk production. In the Himalayan region, yak milk is used. Since we don’t have buffalo, yak, or zebu milk, we can take cow’s milk. But you need to understand that the fat content in it is several times lower than in Indian. Our milk from the supermarket is not entirely suitable for masala tea, since it is very low-fat. Homemade milk will work well, but the proportion with water is not 1:3, as is served in Indian chaiwalla recipes, but 1:1.

Spices

Spices are an essential component of a milk drink. Masala tea is prepared from a mixture of spices called karkha. Each chaiwalla has its own set, in which the obligatory ingredients are ginger and green cardamom. As a rule, cinnamon is not added to the mixture, but a stick is placed at the bottom of the cup. Carhu often includes cloves, anise or star anise, masse, black pepper, coriander, and nutmeg. Less commonly, masala (tea) is prepared with the addition of saffron, black coriander, vanilla, and fennel.

A special type of drink is Kashmiri kahuakh. To prepare it, green leaf tea, milk, cinnamon, cloves, saffron and almonds are used.

Often karkha is prepared according to the principles of Ayurveda. Also, the composition of spices depends on the weather. When it’s warm, nutmeg, cinnamon, cumin, ginger, saffron, and pepper predominate. When it's hot - anise, cloves, cardamom, star anise.

Making tea at home

You can prepare masala tea at home. It will not only bring health benefits, but will also surprise you with its unusual taste and aroma. Indian masala (tea) can be prepared in several ways.

For the first recipe, add a little milk and black tea to boiling purified water. Fresh ginger root must first be chopped and nutmeg cut. Add allspice, cinnamon, cloves, cardamom.

It is important that the water boils over low heat throughout the entire procedure. At the end of cooking, add honey or sugar and remove from the stove. In order for the entire drink to be well saturated with spices, you need to pour it from one container to another several times. The tea itself will give you vigor and energy, and the nutmeg will help satisfy your hunger.

Classic masala tea recipe

To prepare classic tea with spices, you will need cheap tea, usually Assamese. You can use honey, syrup, as well as coconut, palm, cane or regular white sugar as a sweetener. In rural India, jaggery is used, which is unrefined and cheap. Without sweetener, the tea will be too bitter due to the spices.

Milk can be either buffalo or regular goat, cow or soy milk. Spices should include cardamom pods and ginger root in masala tea. The recipe may also include the addition of other spices: star anise, cinnamon, nutmeg, cloves, etc. Sometimes cumin or rose petals are also added to tea. In the West, vanilla, chocolate, condensed milk, and ice cream are also added to masala tea. How to brew it? There are also several possible answers to this question. You can use rooibos or regular green tea, but it will be a Kashmiri drink.

Preparing masala tea

The recipe for making the drink can be interpreted in your own way and spices can be added to it to suit your taste and liking. For this cooking method you will need milk and water in a 2:1 ratio, black leaf tea, and spices. The drink itself is prepared from green cardamom (10 pcs.), ground cinnamon (1 tsp), chopped nutmeg (pinch), ginger root, black cardamom and cloves. First of all, prepare the mixture. To do this, peeled ginger root is grated, cardamom is peeled, nutmeg, cloves and allspice are ground in a coffee grinder. When a mixture of two glasses of milk and a glass of water boils on the stove, you need to add a mixture of spices and cook for a few more minutes, add sweetener and stir. The loose leaf tea is added at the very end, after which the mixture is boiled a little more.

This recipe requires black cardamom, which is quite difficult to find. It will give the tea a smoky flavor. You can often find masala tea mixtures in stores that include other spices.

Cooking features

You don't need any special skills to make a particularly delicious masala tea. The composition of the drink may vary depending on individual preferences. It is important to know some secrets with which you can make a drink unique.

The fullness of taste and aroma can be revealed only by preparing masala tea correctly. How to brew it? Add enough loose leaf tea. The drink must be strong, otherwise it will just be tea with milk, which will not bring any pleasure. The fat content of milk plays a big role. Tea will be delicious if you add milk with a high percentage of fat content. There is no need to add any spices, as they may not combine with each other and ruin the drink. Depending on the cooking time, different ingredients are added. If you are going to drink the drink in the morning, it is better to use invigorating spices to give the body a boost of energy. In the evening, tea should be relaxing and soothing, so the spices need to be selected accordingly.

Beneficial properties of masala tea

During its existence, Indian masala tea has long gone beyond the borders of the country and gained enormous popularity throughout the world. It is rightfully considered the hallmark of India. In addition to its extraordinary taste and specific aroma, the drink has a beneficial effect on human health. Masala tea, the beneficial properties of which provide the body with energy, is in demand in different countries of the world.

Firstly, the drink has a good effect on metabolism. It can replace a morning cup of coffee, as some of the spices included in its composition have an invigorating effect and give strength for the whole day. It is believed that the drink has a positive effect on the immune system, so experts recommend drinking masala tea for colds. The benefit of the drink lies in the vitamins it contains. Its beneficial substances help cleanse the blood, thereby improving a person’s appearance. Also, the milk drink has a good effect on the cardiovascular system. Masala tea is also taken as a prophylactic against tuberculosis, as it contains proteins, fats, and minerals. It is also drunk for disorders of the digestive and nervous systems and for anemia. Masala tea, the properties of which depend on its composition, has a positive effect on human memory.

Each type of spice performs its own function in the drink. When combined, they saturate the tea with vitamins and minerals. Cardamom improves memory and increases appetite. Cinnamon lowers temperature and helps get rid of urinary problems. Cloves cleanse the liver of toxic substances.

Contraindications

Speaking about the side effects of the drink, it can be noted that they are practically absent. Since masala tea has spread throughout the world, apart from its beneficial effect on the human body, exquisite taste and aroma, it has become famous for nothing else. The only warning is that due to the spices that are included in its composition, the drink should be consumed with caution by those who have an allergic reaction to one or another type of ingredient. In this case, the product can be either excluded altogether or replaced with something else.

Masala tea is currently available for sale in almost all specialized stores. You can also order it on websites. In addition, you can prepare it yourself. Having purchased the ready-made mixture, you only need to correctly calculate the proportions of milk, water, spices and tea.

Every person should try masala tea at least once in their life. Its taste cannot be compared with anything else; it is impossible to confuse it. Once you try the spicy milk drink, you will come back to it again and again.

Masala is the Indian name for a mixture of aromatic spices, which, in addition to imparting a spicy taste to dishes, have a beneficial effect on the human body and the processes occurring in it. Each region of India cultivates its own version of masala, but all combinations are based on the same components.

Types of masala and their properties

Masala is a very popular type of spice due to its unique ability to enhance the nutritional value of any dish. In addition, masala helps the gastrointestinal tract, improves digestion and absorption of food, and has a disinfecting effect.

In our country, several popular varieties of masala are most widespread, including tandoori masala, panch masala, garam masala, chaat masala and a combination of spices for tea.

One of the most famous and popular varieties of masala in the world is garam masala. Its various variations include black and white pepper, cloves and cinnamon, curry and bay leaves, long pepper pippali and star anise, cumin (Indian cumin) and black cumin, coriander and black, green and brown cardamom, as well as nutmeg. All these masala components have a number of beneficial properties. For example, cloves are used in medicine as a carminative and bactericidal agent, helps relieve toothache, and eliminates oral infections. In addition, it is a calming and restorative remedy, used after nervous and physical fatigue, and also activates memory. An equally useful component of this type of masala is the so-called Roman caraway (cumin or cumin). This spice is rich in healing essential oils, protein and calcium, and contains sugar and resinous substances. Including it in your daily diet can help your body cleanse itself of toxins. It is believed that cumin helps cleanse the respiratory organs and also stimulates the nervous system, which allows a person to feel a surge of lightness.

Tandoori masala is a “bouquet” of spices intended for preparing dishes in tandoor (tandoor) and giving them beneficial properties. The basis of tandoori masala is garam masala, and its auxiliary components are the same cumin, ginger, garlic, cayenne pepper and lemon juice. All these components are widely known for their medicinal properties. A distinctive property of tandoori masala is its ability to retain all its beneficial properties under significant temperature influences and even enhance them.

The “simplest” is panch masala - a spicy mixture consisting of five spices: fennel or anise, shamballa seeds and black mustard, black cumin (kalinji) and Indian (cumin). Shambhala seeds, the distinctive component of this masala, have many beneficial properties and a unique smell. Shambhala is a valuable source of iron, protein and vitamins B and D. It helps rid the body of mucus, toxins, excess fat, stimulates mental abilities and serves as an effective general strengthening agent.

Masala tea – immunomodulator and energy booster

Masala tea deserves special attention - a mixture of spices, rich in rich aroma, revered by the inhabitants of southern Asia, and now many other corners of the Earth. Masala tea is used to prepare a special drink based on strong Indian tea with the addition of fatty milk. This drink is a kind of energy drink that has a strong warming, tonic and restorative effect.

There are as many recipes for masala tea as there are options for using other types of masala, but the main components should always remain black long tea, ginger, fennel, nutmeg, cloves, cinnamon, cardamom and milk, without which the beneficial properties of spices are not fully revealed. . In addition, star anise, shamballa, saffron, pepper, almonds, rose petals and other traditional oriental spices can be used in masala tea in various variations.

The benefits of masala tea lie in the combined effect of all the spices it contains - it is not without reason that they were used as medicines before the era of chemical pharmacology. Spices ensure the inclusion of a unique vitamin and mineral complex in the drink and have an amazing healing effect not only on the body, but also on the psycho-emotional component. Weak masala tea in combination with mint or lemon balm is recommended to be consumed as a natural sedative. In India, masala tea is often used to treat various types of ailments, drowsiness, lack of appetite, vascular diseases, metabolic and circulatory disorders, as well as all types of colds and infectious diseases.

The unique taste, beneficial properties and effective healing effects have made masala tea one of the favorites among all hot drinks in India and some other South Asian countries.

15.04.2019

Masala is a legendary mixture of Indian spices, consumed dry or in the form of a paste. The word "garam" means "warm" or "hot". Garam masala literally means "hot spices", that is, spices that warm the body. The site contains complete information about the garam masala seasoning: what it is, its composition, where and how to use it in cooking, and much more.

What is garam masala?

Garam masala is an Indian blend of ground spices, lightly toasted to enhance their flavor. The taste may be slightly spicy or hot - it depends on the method of preparation and on the dish seasoned with it, but the general property is a sweetish aftertaste.

Garam masala is the basis of most Indian dishes. It is a great addition to curries, lentils and soups.

There is no single recipe for garam masala. Ingredients vary depending on the region, as well as the personal preferences of the person creating the mixture. Learning how to mix spices (becoming a masalchi) is a matter of pride in India and every cook strives to make the best garam masala mixture.

What garam masala looks like - photo

Garam masala is not necessarily a spice powder; it also comes in the form of a paste with the addition of coconut milk, vinegar or water.

Composition of garam masala

There are many variations of garam masala recipes. This spice mixture contains from 10 to 30 or more ingredients. The simple version most commonly used in India includes:

• black pepper;

Other common ingredients are saffron, fennel seeds, ginger, garlic, mustard seeds, mace, anise, tamarind, fenugreek, bay leaves, dried red chilies.

Whatever spices are used, they are all carefully mixed for a balanced taste, spicy and somewhat sweet, but without added sugar.

What does garam masala taste and smell like?

No garam masala mixture has the same taste or smell as there are many different spice compositions.

Even though the word "garam" translates to "hot", this does not mean that the seasoning is spicy. Spices increase body temperature, speeding up metabolism. However, those who are not used to spices and herbs will find garam masala spicy.

The seasoning has a deep and complex aroma, it has a balance of all six tastes:

• cinnamon adds warmth and sweetness;
• pepper – slight heat;
• coriander and dill – spicy, floral note;
• Cumin – The savoriness adds heat and together all the spices add depth and complexity to recipes, both sweet and savory.

Where to buy garam masala

Garam masala is not often found in supermarkets. It can be found in stores specializing in spices, herbs and vegetarian food products.

Garam masala will vary depending on the brand. As already mentioned, each manufacturer has its own recipe for this spice mixture.

In small towns, this seasoning is almost impossible to find in stores. You can easily fix this problem and buy garam masala online.

How and how long to store garam masala

Store garam masala in an airtight container in a cool, dark place. The shelf life is six months, but ground spices fizzle out quite quickly, so it’s best to use the seasoning within a few weeks. Over time, you will have to add more garam masala to your dishes to get the desired taste.

Do not put it in the refrigerator: the seasoning is stored well there for 1-2 days, but as soon as it accumulates moisture, it loses its flavor.

Nutritional value of garam masala

Dietary fiber (fiber) in garam masala takes up to 16%. The seasoning contains almost no fat. It is a source of manganese, potassium, vitamins A and B.

Calorie content of 100 g of garam masala is 379 calories.

• Fat 15 g
• Carbohydrates 45 g
• Protein 16 g

Garam Masala Seasoning Recipes

The proportions, combinations and variations of garam masala are endless. Spices are usually roasted whole and then ground into powder.

Recipe 1 - simplified version

This quick garam masala mix recipe takes 2 minutes to make at home with everyday spices. Use it in Indian dishes, stir-fried vegetables, soups, stews and more.

Ingredients:

• 1 tablespoon of cumin;
• 2 teaspoons coriander;
• 2 tsp. cardamom;
• 1.5 tsp. cinnamon;
• 1 tsp. black pepper;
• ½ tsp. nutmeg;
• ½ tsp. carnations;
• ½ tsp. cayenne pepper.

How to do:

1. Mix all the ground spices in a small bowl and store in a sealed jar.
2. To enhance the taste and aroma, immediately before use, lightly fry the required amount, stirring, in a dry frying pan over medium heat until a pleasant aroma appears.

Recipe 2

To make garam masala as close to the real thing as possible, use whole spices.

Ingredients:

• 1 tbsp. l. coriander seeds;
• 1 tbsp. l. caraway;
• 1 tsp. black pepper;
• 0.5 tsp. whole cloves;
• 0.5 tsp. cardamom seeds from green pods (or a mixture of black and green);
• 0.5 tsp. cumin (optional);
• 2 bay leaves;
• 0.5 tsp. fennel seeds (optional);
• 1-3 dry red chilies (or 1 tsp chili flakes);
• 5 cm piece of cinnamon stick;
• a piece of nutmeg (about 1 tsp).

How to cook:

1. Lightly toast the whole spices over medium heat in a frying pan without oil until the seeds crackle and begin to release aromas. Stir constantly to prevent the mixture from burning.
2. Grind in a spice grinder or blender to a fine powder.

Recipe 3

Ingredients:

• zira – 30 g;
• coriander – 10 grains;
• black pepper – 10 peas;
• green cardamom – 10 boxes;
• black cardamom – 5 boxes;
• cloves - 8 heads;
• star anise (star anise) – 4 pieces;
• nutmeg color – 4 pcs;
• cinnamon – 4 sticks;
• freshly grated nutmeg – 3 g.

How to cook:

1. Quickly fry the whole spices in a frying pan without oil, stirring constantly to avoid burning.
2. Cool slightly and grind the spices in a mortar to a fine powder or grind in a mixer.
3. Add ground nutmeg to the mixture.

Use of garam masala in cooking

Garam masala is not limited to adding to curries or Indian dishes. It is used as a universal seasoning for adding to meat, chicken, fish, vegetables or rice dishes.

• It is usually added to a dish at the end of cooking or sprinkled on top just before serving because the flavor can become bitter if cooked for too long.
• The products are thoroughly mixed with the masala mixture so that the spices are evenly distributed.
• Salt the dish last, when it is almost ready and even removed from the heat, otherwise it will interfere with the flavor of the garam masala.

What dishes are they used for?

The list below on Pripravkino.ru is a brief example of products and dishes where you can add garam masala:

• in green beans, lentils, potatoes, carrots, zucchini;
• in soups and stews;
• in baked or boiled potatoes;
• in pilaf and other rice dishes;
• rub meat or chicken with this seasoning before frying;
• added to marinades, salad dressings;
• A spicy sauce is prepared from garam masala: mixed with a small amount of sour cream or mayonnaise until a thick mass is formed and served with meat or poultry;
• season flour when baking bread and gingerbread.

Health Benefits of Garam Masala

Here are the most popular health benefits of garam masala:

• Fights diabetes. Cinnamon in the seasoning has the ability to naturally lower blood sugar levels. This helps prevent the development of diabetes, especially for those at risk. Cinnamon also improves the body's responsiveness and sensitivity to insulin, a vital hormone that maintains blood sugar balance.
• Strengthens immunity. The spice mixture in garam masala has anti-inflammatory, antioxidant, antidiabetic and antimicrobial properties.
• Helps the digestive system. Garam masala increases body temperature and metabolism. This prevents slow digestion and accumulation of toxins.
• Reduces cholesterol levels. Cloves, pepper, cardamom, coriander and cinnamon reduce “bad” cholesterol (LDL).
• Fights inflammation. Cumin in garam masala improves digestion and metabolism, regulates heart rate. It is also rich in iron and increases hemoglobin levels.
• Reduces bloating and flatulence. The spice has carminative properties that promote digestion and help fight bloating, nausea and flatulence. Overall, garam masala supports gastrointestinal health.
• Slows down the aging process. Garam masala can slow down the aging process thanks to cinnamon, black pepper and cumin. In particular, pepper has strong antioxidant, antibacterial and antibiotic properties that provide excellent anti-aging benefits.
• Helps with weight loss. This is only because garam masala is spicy and it causes sweating in the body. Sweating is a procedure that burns excess fat in the body and helps reduce body fat.
• Increases the body's ability to absorb vitamins, minerals and other nutrients.

Contraindications (harm) and side effects

For the most part, garam masala is considered a healthy and safe spice. This spice blend has a long history and continues to be used regularly today. The same is true for the individual spices that are present in it.

However, as with any product, there is a risk of harm caused by side effects:

• Sensitive people may have allergic reactions to certain spices, and garam masala may cause itching, rashes, a burning sensation in the mouth, or diarrhea and vomiting.

How to replace garam masala

If you don't have garam masala on hand, you can use an alternative. Here are the options for what you can replace it with:

Curry powder

Of course, you won't get the same warming effect from curry as garam masala, but this flavor works well in Indian dishes. Just add the same amount of curry powder as called for in your recipe and you have a good substitute.

Allspice and cumin

These spices are usually always present in the kitchen. And while the classic garam masala blend can contain more than 30 individual ingredients, you can easily make your own simple substitute using just allspice and cumin.

Or... don't mix all the ingredients

Even if you find that you don't have everything for garam masala, you can make your own blend using a few key ingredients.

For an alternative mixture use:

• 3 parts coriander and cinnamon;
• 1 part cumin and cloves;
• ½ part cardamom and pepper.

Mix these ingredients together and simply add this spice blend to your dish instead of store-bought or homemade garam masala.

If you don't have these six ingredients but have some time to experiment, try making a mixture with what you have. You can make a great garam masala mixture!