You may have seen in recent times in the spice isle of the supermarket, but garam masala has been around in India for a very long time. Although the word 'garam' means hot, it refers to the intensity of the spices as opposed to the heat from the pepper contained within.
The composition of garam masala varies from region to region and from home to home but some key spices remain common to all: cardamom, cinnamon, black peppercorn, cumin, cloves.
Garam masala is used either during cooking or during the last moments where approximately 1 teaspoon is added to the dish. It basically embellishes whatever spices are being used.
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| Cinnamon, allspice, mace, cloves, nutmegs |
I recently meet a 'doubles' vendor in Chaguanas who said the secret to his 'doubles' is garam masala, and rightly so his 'doubles' had a distinct flavour not shared by the others.
It is a highly aromatic mix which has the capability to blend with any dish (possibly even vodka - see Spice up your Liquors)
Let's look at one recipe for making Garam Masala.
GARAM MASALA
INGREDIENTS:
Coriander
Black pepper
Cinnamon
Cloves
Cumin
Cardamom
Ginger
Nutmeg
Mace (from nutmeg)
Fennel
Bay leaves
Allspice
Cayenne
Kalonji
METHOD:
- Place in heavy saucepan and toast on low heat.
- Cool spices
- Grind in coffee grinder till fine
If you haven't as yet try making the garam masala from scratch, then Shan has a fantastic garam masala mix available commercially.
This spice mix is a must for every home. Some of the local brands have been blended in Trinidad and are quite good. Give both the local and imported versions a try until you find one that suits your taste!!!!
