Learn how to make Garam Masala ~ Mildly spiced aromatic Indian spice blend for curries and soups
Every cuisine of the world hasn’t gone untouched by a sprinkle of spices, but none of them embrace spice as close to its bosom as Indian cuisine which unashamedly uses them to the brim! Everything from curries to chai, our food and drink overflows with spices. Throughout the past, there have been great wars fought for these spices; some won and some lost leaving a path on the map marked with riches and sacrifices. The spice routes were formed, lands were plundered and looted in a quest for Indian spices which as the history says was so valuable that it was worth more than gold in weight! Such was the lure of spices which makes them not just mere ingredients in Indian cuisine, but a way of life!
Whole spices used in making Garam Masala
In Indian kitchens, the spices and herbs are used to enhance the natural flavour of food, and not to disguise or obscure it and this takes years of experience gained only by practice and patience. There is no general rule for the correct amount of spices and herbs to use as the pungency of each spice and herb differs and its effect on different foods varies.
