Garam Masala | Spices Explained | Secret Recipe Revealed
What is Garam Masala?
Garam masala is a popular and versatile spice blend in Indian cuisine, known for its warming, aromatic, and slightly sweet flavour profile. Its name "garam masala" translates to "hot spice blend" in Hindi, but it's not necessarily hot in terms of spiciness; it's called "hot" because it is believed to elevate the body temperature in Ayurvedic medicine. Garam masala is used in a wide range of Indian dishes, such as curries, soups, rice, and even desserts, to add depth and complexity to the flavour.
Nutritional Value
The nutritional value of garam masala primarily depends on the individual spices used in the blend. However, garam masala is generally low in calories and is not a significant source of macronutrients like carbohydrates, fats, or protein. Its nutritional value is mainly in the micronutrients and potential health benefits from the spices it contains.
Spices have played a vital role in
Indian cuisine for centuries. In the intricate dance of Indian cuisine, spices
emerge as silent maestros, conducting a symphony of flavors that transcends
mere gustatory pleasure. Embedded in the culinary traditions for centuries,
these aromatic alchemies are not mere flavor enhancers but rather integral to
the very identity of Indian food.
Beyond
the realm of taste, spices contribute to a sensory extravaganza, infusing
dishes with mesmerizing aromas and vibrant hues. Yet, their significance goes
even deeper, resonating with medicinal properties that have been cherished
through generations. In every sprinkle and pinch, spices become storytellers,
weaving tales of heritage, culture, and the profound connection between food and
well-being in the kaleidoscopic landscape of Indian gastronomy.
Sub-continent,
even before the invasions and the Mughal era, was a treasure trove of
indigenous spices that played a foundational role in shaping its culinary
landscape. Here are some of the native spices that were integral to Indian
cuisine.
Cinnamomum
verum is a small evergreen tree belonging to the family Lauraceae, native to
Sri Lanka. The inner bark of the tree is historically regarded as the
"spice' cinnamon, even though this term was later generalized for both C
cassia and C zeylanicum together.
It has a sweet and warm flavor and is used in both sweet and savory dishes. Cinnamon has been shown to have anti-inflammatory, antioxidant, and antimicrobial properties. It may also help lower blood sugar levels and improve heart health.
Taste
Profile:
Sweet, warm, and slightly woody.
Usage: Commonly used in both ground and
stick forms, enhancing the flavor of desserts, baked goods, and savory dishes.
Cloves
are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium
aromaticum. They are native to the Maluku Islands, or Moluccas, in Indonesia,
and are commonly used as a spice, flavoring, or fragrance in consumer products.
They
have a warm, sweet, and slightly bitter taste and are used in whole and ground
forms. Cloves have been shown to have anti-inflammatory, antioxidant, and
antimicrobial properties. They may also help improve digestion, reduce
oxidative stress, and promote bone health.
Taste
Profile: Warm, sweet, and slightly
bitter.
Usage: Used in both whole and ground forms, providing depth to
spice blends, baked goods, and savory dishes.
Star
anise is a spice made from the fruit of the Chinese evergreen tree Illicium
verum. It has a distinct liquorice flavor similar to that of anise or fennel,
though it’s not related to either of these spices. Star anise has powerful
bioactive compounds that may help treat fungal, bacterial, and viral
infections. It is also rich in flavonoids and polyphenolic compounds that
contribute to its antioxidant, anti-inflammatory, and antimicrobial properties.
Taste
Profile: Sweet and licorice-like with
subtle hints of warmth.
Usage: Used whole or ground in both sweet and savory dishes,
particularly in Asian cuisine.
Black
cardamom is a spice made from the dried fruit of plants in the Zingiberaceae
family. It has a smoky flavor with notes of resin and camphor and is used in
savory dishes such as stews and curries. Black cardamom has been shown to have
anti-inflammatory, antioxidant, and antimicrobial properties. It may also help
improve digestion and reduce blood pressure.
Taste
Profile: Smoky, earthy, and slightly
camphoraceous.
Usage: Commonly used in savory dishes, especially in Indian and
Southeast Asian cuisines.
Elettaria cardamomum, commonly known as green cardamom or
true cardamom, is a herbaceous, perennial plant in the ginger family, native to
southern India. It is the most common of the species whose seeds are used as a
spice called cardamom.
It has a sharp, strong, punchy aroma with a sweet,
floral flavor and notes of lemon and mint. It is used in both sweet and savory
dishes. Green cardamom has been shown to have anti-inflammatory, antioxidant,
and antimicrobial properties. It may also help improve digestion, reduce blood
pressure, and lower cholesterol levels.
Taste
Profile: Sweet, citrusy, and slightly
spicy.
Usage: Widely used in both sweet and savory dishes, essential in
Indian and Middle Eastern cuisines.
Black
pepper is a spice made from the dried fruit of several plants in the Piperaceae
family. It has a pungent flavor with notes of pine and citrus and is used in
both whole and ground form. Black pepper has been shown to have
anti-inflammatory, antioxidant, and antimicrobial properties. It may also help
improve digestion, reduce oxidative stress, and promote brain function.
Taste
Profile: Pungent, spicy, and mildly
floral with a hint of heat.
Usage: Widely used in both whole and ground forms, adding depth
to a variety of dishes.
Turmeric
is a spice made from the root of the Curcuma longa plant. It has a warm, bitter
taste with notes of ginger and orange and is used in both whole and ground
form. Turmeric contains curcumin, a compound with powerful anti-inflammatory
and antioxidant properties that may help treat arthritis, depression,
Alzheimer’s disease, and other chronic conditions.
Taste
Profile: Earthy, slightly bitter, and
peppery.
Usage: Adds vibrant color and distinct flavor to savory dishes,
often used in powdered form.
Cumin
seed is a spice made from the dried fruit of plants in the Apiaceae family. It
has a warm, earthy flavor with notes of lemon and aniseed and is used in both
whole and ground form. Cumin seed has been shown to have anti-inflammatory,
antioxidant, and antimicrobial properties. It may also help improve digestion,
reduce blood sugar levels, and promote weight loss.
Taste
Profile: Warm, nutty, and slightly
peppery.
Usage: Commonly used in spice blends, curry powders, and to
season various dishes.
Coriander
seed is a spice made from the dried fruit of the Coriandrum sativum plant. It
has a warm, nutty flavor with notes of citrus and sage and is used in both
whole and ground form. Coriander seed has been shown to have anti-inflammatory,
antioxidant, and antimicrobial properties. It may also help improve digestion,
reduce blood sugar levels, lower cholesterol levels, and promote heart health.
Taste
Profile: Citrusy, sweet, and a hint of
earthiness.
Usage: Used in both seed and ground form, contributing to the
flavor profile of many cuisines.
Red chilli powder is a spice made from dried red chilli peppers that have been ground into a fine powder. It has a pungent flavor with notes of fruitiness or smokiness depending on the variety used. Red chilli powder contains capsaicinoids that give it its characteristic heat as well as powerful anti-inflammatory properties that may help treat pain conditions such as arthritis.
Taste
Profile: Hot, pungent, and earthy with
varying levels of spiciness depending on the chili used.
Usage: A versatile spice, adds heat and depth to a wide range of
dishes, from curries and stews to marinades and spice blends. Adjust quantity
based on desired spice level.
Bay
leaves are aromatic leaves from plants in the Lauraceae family such as Laurus
nobilis or Indian bay leaf (Cinnamomum tamala). They have a pungent aroma with
notes of eucalyptus or menthol depending on the variety used. Bay leaves have
been shown to have anti-inflammatory, antioxidant, and antimicrobial properties
as well as potential benefits for heart health.
Taste
Profile: Subtly floral, herbal, and
slightly bitter.
Usage: Typically used in soups, stews, and sauces, providing a
fragrant aroma.
Curry
leaves are the foliage of the curry tree (Murraya koenigii) native to
India. They have a unique flavor with notes of citrus and are used in many
dishes in the Indian subcontinent. Curry leaves are not the same as curry
powder, though they’re often added to this popular spice mixture and popularly
used in cooking to add flavor to dishes, such as curries, rice dishes, and
dals. Curry leaves are rich in protective plant substances, such as alkaloids,
glycosides, and phenolic compounds, that give this fragrant herb potent health
benefits.
Taste
Profile: Aromatic, with a citrusy and
slightly nutty flavor.
Usage: Essential in South Indian and Sri Lankan cuisines, often
added to tempering for aromatic dishes.
Nutmeg
comes from the shelled, dried seed of the nutmeg tree (Myristica fragrans). It
has a warm and sweet flavor with hints of clove and cinnamon. Nutmeg is used in
many dishes in Asian, Caribbean, Indian, Moroccan, British, Dutch, and French
cuisines. Nutmeg pairs well with allspice, cinnamon, cloves, ginger, mace, and
vanilla.
Taste
Profile: Warm, sweet, and mildly
spicy.
Usage: Used in both sweet and savory dishes, often grated for
maximum flavor.
Mace
is a spice derived from the dried lacy coating of the nutmeg seed. It has a
warm, earthy, and slightly sweet flavor with hints of pine, black pepper, and
coriander-like citrus 1. Mace is used in many dishes in Asian, Caribbean,
Indian, Moroccan, British, Dutch, and French cuisines. Mace pairs well with
allspice, ginger, cloves, saffron, cumin, coriander, caraway, and fennel.
Taste
Profile: Similar to nutmeg but more
delicate and subtle.
Usage: Often used in spice blends, particularly in baking and
savory dishes.
Caraway is a spice derived from the seeds of the caraway plant (Carum carvi). It has a warm and slightly sweet flavor with hints of anise or fennel. Caraway is used in many dishes in European and Middle Eastern cuisines. Caraway pairs well with apples, cabbage, cheese, potatoes, rye bread and sauerkraut.
Taste
Profile: Warm, earthy, and slightly
anise-like.
Usage: Commonly used in European cuisines, especially in bread,
stews, and sauerkraut.
Fennel
is a spice derived from the seeds of the fennel plant (Foeniculum vulgare). It
has a sweet and liquorice-like flavor with hints of anise or mint. Fennel is
used in many dishes in Mediterranean and Middle Eastern cuisines. Fennel pairs
well with fish dishes such as salmon or tuna as well as roasted vegetables like
carrots or beets.
Taste
Profile: Sweet, anise-like, and
slightly peppery.
Usage: Used in both seed and ground form, particularly in
Mediterranean and Indian cuisines.
Saffron is a spice derived from the stigma of the Crocus sativus flower. It has a unique flavor that is floral and slightly bitter with notes of honey or hay. Saffron is used in many dishes in Indian, Persian, Spanish and Italian cuisines. Saffron pairs well with rice dishes like paella or biryani as well as desserts like ice cream or cakes.
Taste
Profile: Floral, honey-like, and
subtly bitter.
Usage: One of the most expensive spices, often used in small
quantities to add color and flavor to dishes, especially in rice and desserts.
While garam masala is not typically consumed in large quantities, its various spices contribute to its potential health benefits. These spices have been used in traditional medicine for their digestive, anti-inflammatory, and antioxidant properties. Garam masala is a flavourful and healthy addition to many Indian dishes, providing both taste and potential health advantages.
Garam Masala Recipe
Ingredients
- 3 tablespoons whole coriander seeds
- 1 tablespoon whole Black cardamom pods (about 3 - 4)
- 1 teaspoon whole Green cardamom pods (about 5 - 6)
- 1 tablespoon whole cloves
- 1 tablespoon black peppercorns
- 1 medium cinnamon stick (about 3 inches)
- 1 piece star anise
- 1 piece nutmeg
- 1 piece mace
- 2 dried bay leaves
Instructions
1. Heat a dry skillet or pan over medium heat.
2. Add all the dry ingredients. Toast the spices, stirring frequently, for about 2-3 minutes or until they become fragrant and start to release their essential oils.
3. Transfer the toasted spices to a plate and allow them to cool completely.
4. Once cooled, grind the toasted spices into a fine powder using a spice grinder, coffee grinder, or mortar and pestle.
5. Store your homemade garam masala in an airtight container in a cool, dry place. It will maintain its flavour for several months.
I hope you enjoy this Ultimate Garam Masala Recipe.
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