Indian Spice Blend (Garam Masala)
Garam masala translates roughly as “heat mixture” in the sense of body heat and like Chinese 5 Spice Powder was likely concocted based on the belief that the mixture could raise body temperature or otherwise contribute to wellness. Both have very similar ingredients, with the Chinese blend being slightly sweeter. Garam Masala is used in many traditional recipes throughout all Indian cuisines and other Asian cuisines in the region.
The primary ingredients in Garam Masala, coriander, cumin, cinnamon, cardamom, cloves, peppercorns and nutmeg, are the foundation for numerous other spice blends throughout the world, including the North African blend of Ras el Hanout which includes all those ingredients.
Ingredients
- 8 tbsp Five C's Master Spice Blend
- 1 tsp ground bay leaves (laurel)
- 1 tsp ground fennel seeks
Instructions
- Thoroughly combine all ground ingredients and store in a tightly sealed container.
Notes
The ingredient quantity and unit of measure assume ground spices and ground dried herbs.
For the best results use whole seeds and pods. Toast them in a dry skillet for about 5 minutes until they start omitting their beautiful aromas. Then grind them in a spice mill. If using seeds or pods increase the volume (tablespoon or teaspoon) by 1/3. So for example if the recipe calls for 1 tbsp of ground sesame, use 1 1/3 tablespoons (1 tbsp plus 1 tsp) of sesame seeds. You can then combine all the seeds and pods and grind them together. Alternatively, grind the spices individually and then measure the ground product according to amount indicated above.
For best results, don’t make large batches of spice blends as the spices begin to lose potency immediately after grinding.
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