Garam masala, 100 g.

Garam masala is almost as popular as curry in India. Translated from Hindi garam means - hot, warm, but not in the sense of hot and masala - mix.

In the spirit of Ayurveda can say that Garam masala spices gathered that accumulate warm inner energy. Garam masala is no single recipe for cooking different states have their own recipes. Even in different families to prepare it differently. We offer you the option spread around the capital Delhi.

Like other main ingredients of Indian cuisine, garam masala has been used for centuries, spreading out in the kitchens of neighboring nations India. In Southeast Asia meet many of its varieties adapted to different local cuisines and tastes. As a unique blend of different spices, it is considered emblematic of Indian food, especially from the Western world. In fact, this popular spice, is administered daily in North Indian cuisine as well as international gourmet cuisine. Generally, garam masala is added in small quantities at the end of cooking to add a subtle flavor of the dish. Forgery can be used alone or in combination with other seasonings.

Although not much is known about the history of garam masala, there is a presumption that it comes originally from Persia. Mentioned in the book of Margaret Shaido "Legendary Cuisine of Persia", which is called "Garam Masala is derived from the Persian word meaning Garm warm and masaleh meaning ingredients or materials." The fact that most spices up the garam masala are expensive, not cheaper locally grown such as coriander, cumin and ginger, suggests that the garam masala originally was used rather than the chefs of the nobility rather than a mass forgery in the ordinary homes.

250 g. Garam masala: Coriander, Cumin, Cardamom, Fennel, Cinnamon, Nutmeg, Star anise, pepper, bay leaves, cloves.

Saturated garam masala contains a lot of calcium, iron, potassium, zinc, given the different spices, going into it.

Nutritional values ​​at 1 tsp
Calories - 0
Total fat 0.0 g. Or 0%
Carbohydrates Protein