Garam Masala

November 2, 2020thepeppercook
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Garam masala is a mixture or blend of spices, spceifically “hot” spices such as pepper, cardamom, cloves, cinnamon, nutmeg and star anise. With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste and none is considered more authentic than others. A common North Indian garam masla, for instance, would contain coriander, cumin, black pepper, cloves and black cardamom. It is famously used in dishes like Rogan josh, Murgh kari and Pulao, as well as in most meat and dal dishes. It has a sort of hot heady aroma which lingers in the air long after you have have used it.  It has a pungent flavour but is not fiery hot like chilli powder. Garam masala, if added in greater quantities, or cooked for too long, can overpower the dish with its strong flavour. It is best added at the end of cooking to retain the aromatic oild of the warm spices that constitute that specific blend.

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