This traditional Indian spice blend is essential the next time you want to cook authentic Indian dishes! Garam Masala is a firework of different flavors. You can use it universally in the kitchen for warm meat dishes, but you can also use it to spice up rice, lentil dishes and stews.
WHAT EVEN IS GARAM MASALA?
Translated, masala means a mixture of different ingredients. There are three different masala mixtures, with Garam Masala being the best known and also suitable for European cuisine. The recipe is variable - in India every family uses its own masala recipe. To do this, she first roasts the individual ingredients in the pan and then combines them to create this aromatic spice mixture. Our Garam Masala contains only natural spices from controlled, organic cultivation and completely avoids any artificial flavors. It consists of cumin, coriander seeds, turmeric, black pepper, cardamom, Ceylon cinnamon, ginger and much more. When making this spice mixture, we made sure that the taste was original. Only the best individual spices are used to meet our quality standards.
AROMA AND USES OF GARAM MASALA?
The taste of garam masala is always determined individually by the specific composition and proportions of the spices. Our spice mixture has a subtle, sweet scent and a spicy, spicy taste. It’s not called “Hot Spice” for nothing – we took that literally. Our Garam Masala spice mixture gives dishes a very balanced and harmonious taste and warms them from the inside.
What do I cook with garam masala?
Masala is often used for chicken dishes and delicious meat stir-fries. You can also use this spice to refine lentil salads. Masala goes very well with chicken, lamb, lentils, stews and rice dishes. Bring the magic of India into your kitchen! - Of course, it's best if you experiment in your kitchen and discover your own personal favorite recipe with garam masala.
THIS IS WHAT YOU SHOULD KEEP IN MIND WHEN USING GARAM MASALA
Masala is a very intense spice, and even small amounts of it in food have a big effect. When seasoning your food, you should slowly work your way towards the right dosage. When preparing hot dishes, masala should always be added towards the end of the cooking process so that the spice does not lose its intense aroma.
ARE THERE ANY OTHER MASALAS AND IF SO WHICH?
In addition to garam masala, which is probably the most commonly used, there are also other spice mixtures. Chat Masala is a spicy, slightly sour mixture that consists, among other things, of mango powder, black salt, ginger, coriander and paprika. Tandoori Masala consists of chilies, cumin and coriander seeds and is often used to marinate meat that is cooked in the Tandur charcoal oven.
AN EXCITING LOOK BACK: HOW DID GARAM MASALA CREATE?
Masala was originally used in the Indian healing system Ayurveda. The name means “hot spice” in Hindi and is not a reference to the spiciness, but describes the warming effect on our body. This spice mixture arrived in Europe much later. Today you are lucky enough to be able to order Garam Masala from us based on the original Indian recipe.
WHAT IS THE DIFFERENCE BETWEEN MASALA AND CURRY?
Both curry and masala are both made from ground spices. The main difference is that the masala spices are dark brown in color and are traditionally added towards the end of the cooking process. Curry, on the other hand, often has a yellowish color due to the high turmeric content. Cumin, coriander and turmeric are the three main ingredients in most curry mixtures. However, the boundaries are fluid and a completely clear demarcation is not possible.
Ingredients: cumin*, coriander seeds*, turmeric*, black pepper*, Ceylon cinnamon*, mustard* , garlic*, cardamom*, ginger*, paprika*, coriander leaves*, mace*, cloves*, bay leaves*.
*from controlled organic cultivation. Certification: CH-BIO-006
