Just to open, but ‘Garam’ ‘Masala’ translates to ‘hot’ ‘spice blend’, but isn’t a reference to nether-worldly fire you’d taste with a bite. In actuality, it refers to ‘heating the body’ with warm spices. It’s most often used in Indian and South Asian dishes, but there is no single recipe for it. More often than not however, it’s composed of coriander, cumin, cardamom, mustard seeds, bay leaves, fennel, fenugreek, caraway, black and white peppercorns, cloves, mace, nutmeg and cinnamon. Furthermore, the seeds are commonly toasted and then ground and mixed together. If time is tight however, you can just grind them together instead.
Anyway though, since ‘hot’ is being used in the Ayurvedic sense of medicine and balance, you can expect it to have it’s perks. It literally raises the body temperature and provides you with optimal metabolism. This helps promote weight loss, but it also boots immunity, helps with your digestive process, eases pain and lowers blood sugar levels.
Garam masala is believed to have a balance of all six flavors (sweet, sour, salty, bitter, pungent, and astringent) which adds a layer of depth to the dish you’re designing.
For more information on Garam Masala, like how to make it and what to do with it, click here for One Green Planet’s article on the matter.
Sitara India 