Explaining various Indian Spices and the basic recipe Garam Masala

The strength of Indian cuisine is the use and refinement of the tastes and smells of the Indian spices.

The processing and combinations of herbs are varied;

seeds, roots, berries and seeds are roasted, ground and baked, this is a unique style of cooking developed that is recognisable throughout the world.

The use of herbs is traditionally not only for flavour but also for its medicinal properties as a preservative.

Indian cuisine owes its unprecedented variety of the different uses of herbs from region to region.

Make sure the herbs are always fresh, so why buy small amounts unground spices, roast them in a dry pan before they are ground.

The easiest way to grind the herbs is to use an electric coffee grinder. Do not keep them too long, after three months, they begin to lose their flavour.

Do not be discouraged by the long lists in some herbal recipes.

For beginners, it is recommended to buy small portions of vacuum packaged herbs.

A number of herbs:

Ajowan (ajwain)

seeds with a slightly pungent taste, used in vegetable dishes and bread.

Asafoetida (from right side)

A highly fragrant resinous substance which is ground; can replace garlic and onion.

Cayenne (Lal Mirch)

Crushed dried red peppers.

Fenugreek (Methi)

The seeds have a slightly bitter taste that is used in vegetable and lentil dishes, the leaves are used fresh, here they are dry available.

Foil (javitri)

Orange red seed coat around the nutmeg stronger flavour than nutmeg.

Cinnamon (Dalchini)

The bark of the cassia or the bark of the cinnamon tree, both as sticks and used in powder form as a seasoning for many dishes.

Cardamom (Elaichi)

Green or black pods containing seeds that are richly fragrant processed meat in rice dishes and desserts. The seeds are loosened and crushed.

Cumin (Jeera)

The well-known cumin us among the most important of Indian spices, they are processed whole or ground.

Coriander (Dhania)

Also, one of the main spices of Indian cuisine, both the seeds and the leaves are used.

The strong aroma and sweet flavour of the seeds used whole or ground, fresh green coriander is often used as a garnish.

Clove (Laung)

A dried flower bud with a strong taste and smell, also very powdered and used in rice dishes and sauces.

Turmeric (Haldi)

A root vegetable with a woody flavour mild flavour and its intense yellow colour is also called turmeric. Used in meat, rice and vegetable dishes. Turmeric or turmeric is also available in powder form.

Mustard (Pai)

The small black seeds of the mustard plant are in full and used in powder form in the more spicy dishes.

Nutmeg (Jaiphal)

The dark brown dried fruit add a unique flavour and a sweet smell, well known to us they are added freshly ground.

Poppy Seed (Khas-Khas)

White grind seeds which are used as a binder, the black seeds are more known here.

Paprika (Deghi Mirch)

Powdered crushed red peppers with a mild flavour and Indian cuisine longer applied because of the red colour, often spicy enough for us.

Saffron (Kesar)

dried stamens of a crocus species, orange in colour with a fine taste smell. Soak the wires in some milk to release the scent and colour come before they are added to a dish.

Tamarind (Imli)

The dark brown pods of the tamarind tree. The sour taste is added to many dishes from southern India. The tamarind is soaked in hot water.

Fennel (Saunf)

The green seeds with a slight anise-like aroma and flavour processed whole or powdered meat, rice and Groen Tesch tels.

In Indian cuisine bring fragrant spices and herbs cooking and eating at a higher level. That is no food that is yummy! In a real Indian household are "masala's (A common seasoning in Indian cuisine) by the lady of the house prepared herself. Sometimes such masala does exist in more than 10 ingredients?

Ingredients:

In a garam masala can take example cumin, (Spanish) pepper, cardamom, fennel, coriander, cloves, cinnamon, mace, rose petals, bay leaf and ginger.

The masala is the real secret of the cook (chin) and leaves the kitchen smells. A mix of sweet and spicy condiments of lemony coriander and chillies sharp.

There is numerous variations garam masala, they vary from region to region and from dish to dish. Garam masala is ready-made available but freshly made much better.

The following herbs creating the basic garam masala (2 months shelf life):

2 tablespoons cumin seeds

1 tablespoon black peppercorns

2 teaspoons ground cloves

2 tablespoons coriander seeds

2 teaspoons caraway seeds

1 1/2 teaspoon cardamom seeds

1 cinnamon stick

1/2 finely grated nutmeg

Grate all, stirring for 2 minutes in a dry frying pan and grind it finely in a blender, coffee mill or mortar and pestle

By playing with the ingredient ingredients you can change the flavour of the garam masala: the mixture is more yellow with turmeric or saffron. With dried red chillies it becomes sharper.

By the garam masala creamy oil, you get 'curry pastes. The herbal mixture is also used as a marinade for meat or chicken.

This blog is provided by Shimla Hills Offerings Pvt Ltd, a leading global spices supplier and exporter of high quality Indian spices.