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The secret of Asian cuisine, it is mainly used in Pakistan and India. It is a spice mixture that has a different composition depending on the region. The term garam masala comes from Hindi and can be translated as "hot spice". The origin of the name lies in Ayurvedic medicine, which assumes that the ingredients heat up the human body and get the circulation going. Garam Masala stabilizes the life energies Vata, Pitta and Kapha, which are also called Doshas in Ayurveda. Everyone is born with three doshas that are unique to them. If one of them is out of balance, the person falls ill. The stabilization of the doshas is therefore of great importance in Ayurveda.
Although every region and almost every family has its own recipe for Masala Garam , according to Ayurvedic natural history, the ingredients of the mixture are traditionally black cardamom, cinnamon, cloves, black pepper and cumin . Today, the ingredients often deviate from the Ayurvedic effect, so sometimes fennel and other individual spices are added, which have a cooling effect . If a sharpness is to be achieved, chili is added. The uncomminuted ingredients are not simply mixed together, but roasted dry in a pan, i.e. without fat, according to the instructions. The heating releases the essential oils. Once the mixture has cooled, it is ground in a spice mill. This spice mixture is characterized by a special, strong aroma , which is why it is only used sparingly and together with other spices. For meat dishes , garam masala is usually roasted in hot fat and only then is the meat marinated. If it is used for other dishes, the tobacco-brown to ocher-brown spice mixture is only added shortly before the end of the cooking process.
Chicken, but also other types of meat, become a delicious dream from Asia with Garam Masala, also cold as a salad. If, for example, pineapple and apple pieces, rice, finely chopped, cooked chicken, corn, mayonnaise and cream are mixed and seasoned with garam masala, pepper and salt, a tasty Indian salad is the result. Other fruits can be used instead of pineapple and apples. Garam masala adds a special twist to a traditional cucumber and tomato salad, as does roasted tofu. The secret of Indian and Pakistani cuisine lies in the mixture. The spice mixture gives the dishes the typical touch of Asia. Another insider tip is Masala Chai . Boil the water, add the spice mixture, boil again and then leave to stand for ten to fifteen minutes. The Masala Chai is not only a delicious, aromatic drink, but also has positive benefits for the body due to the components of the spice mixture. To preserve the aroma, Garam Masala should be stored in a dark screw-top jar or in a can.