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Garam masala: Difference between revisions
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|keywords=Garam masala recipe Indian recipes from The cook's Wiki | |keywords=Garam masala recipe Indian recipes from The cook's Wiki | ||
|description=Garam masala is a blend of ground spices common in the Indian, | |description=Garam masala is a blend of ground spices common in the Indian, Bengali and Pakistani cuisine, whose literal meaning is ''hot (or warm) spice''. | ||
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Garam masala is a blend of ground spices common in the Indian, | Garam masala is a blend of ground spices common in the Indian, Bengali and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just [[cinnamon]], roasted [[cumin]], [[caraway seeds]], [[cloves]], [[nutmeg]] (and/or [[mace]]) and [[green cardamom pods]] or [[black cardamom pods]]. Many commercial mixtures may include more of other less expensive spices and may contain [[dried red chili peppers]], dried [[Garlic|garlic]], [[ginger powder]], [[sesame seeds]], [[mustard seeds]], [[turmeric]], [[coriander]], [[bay leaves]], [[star anise]] and [[fennel]]. | ||
It can be added to recipes where required or added directly to the food as one would add [[salt]] and [[pepper]]. | It can be added to recipes where required or added directly to the food as one would add [[salt]] and [[pepper]]. | ||
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[[Category:Condiments]] | [[Category:Condiments]] | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||