Cookbook:Garam Masala
| Garam Masala | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Spices and herbs
Garam masala, literally "hot spice" in Hindi,[1][2] is a term for a mixture of spices used in South Asian cooking.[1]
Characteristics
editDespite the modern understanding of "hot", garam masala does not typically contain chiles.[3] Instead, it contains a blend of warming spices—commonly cinnamon, cumin, cardamom, coriander, clove, and peppercorn form the base.[1][2][4][5][3] Nutmeg, tej pat, fennel, star anise, mace, ginger, and mustard seed may also be added according to the cook's preference. Note that regional variations exist, and even individual families may have their own blends.
Typically, the spices are toasted whole in order to develop a more complex flavor before combining and grinding to a powder.[1][3][4] A "wet" garam masala refers to these spices when combined with liquid, such as water or coconut milk.[1][2]
Selection and storage
editGaram masala blends may be available at your local grocery store or market.[1] However, you can also easily prepare your own blend and store at home.[5] This ensures freshness and means you have control over the quality and quantities of the individual spices.
Like all ground spices, garam masala will lose its aroma and flavor over time. However, it is shelf-stable at room temperature—store it in an airtight container away from light, heat, and moisture.[6]
Use
editThis blend is often used to flavor meat dishes and some rice dishes.[4]
Recipes
editReferences
edit- ↑ a b c d e f Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.