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.

 

Ingredients

Macronutrients

per tablespoon

Micronutrients

per tablespoon

Step 1

Thoroughly combine all ground ingredients and store in a tightly sealed container.

Step 2

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.

Notes and Tips

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