The Spices of India

News and Update Add comments

India is known for its excellent cuisine, it is unique regions of the kitchen, and a pleasant dining experience. India is distinguished in the world of the kitchen, it vegetarian. One thing that all the regional cuisines of India have in common is it for the use of spices.

Garam masala is an essential ingredient in the kitchen of the Punjab region of northern India. Vaguely defined, “masala” is a mixture of spices and garam “means” hot.

Generally, garam masala is added to the antenna shortly before serving to improve the flavor. Garam Masala is also a rub for chicken and beef.

Garam masala is available in established ethnic groceries, and specialty stores such as World Market. The downside to this is that you do not know how old spices are, or what the changing temperatures and packaging, it was submitted. You take a chance on the power and the smell of the mixture if it is purchased already prepared. It is a simple process to garam masala, and the ingredients, except the cardamom seeds, are readily available. Cardamom pods are available in India and natural food stores. Buy green pods against white pods, which are laundered. Cardamom is an expensive spice, the second only in the price of saffron. It is expensive because it must be righted. The spice is used mainly by the burning of seeds removed from the pod, then ground in a spice mill, with the other ingredients of garam masala. Cardamom loses its essential oils and aromas quickly after being cracked and ground, and so buy pods and burning and grinding is the best method of use of spice.

To make Garam Masala, use the following ingredients:

* 2 cardamom seeds, seeded
* 1 teaspoon whole cloves
* 30 whole peppercorns
* 2 teaspoons of whole cumin
* 1 2-inch piece cinnamon stick
* 1 teaspoon coriander seeds
* 1 / 2 teaspoon ground nutmeg

The best way to achieve garam masala is toast, and then grind the ingredients. This is achieved by placing the seeds ingredients one at a time in a saucepan over medium-high heat, and shake until they just begin to smoke and to liberate their distinctive aromas. This will take approximately 1-3 minutes. Be careful not to burn the seeds!

Place ingredients in a toasted spice mill and grind a mixture quite fine. The garam masala can be stored in a glass jar tightly closed until 6 months. At any time after that, spices and will begin to lose the taste and aroma.

Garam masala I use to friction or grilled chicken and roast beef. The aroma and flavor are pending, and the grilled chicken or baked remember the good taste of garam masala.

Try garam masala today. Cooking with spices from Northern India is an experience that each head adventurous should try!

By :Alden Smith

Comments are closed.

WP Theme & Icons by N.Design Studio
Entries RSS Comments RSS Log in