A spice has entered the mainstream when you find it in the little white jars on the spice shelf in the supermarket. For example, you can find garam masala, a spice mixture from Indian cuisine. As beguiling as the name sounds, the spice is also aromatic.
In German it means "hot spice" and means the effect that the spice mixture is supposed to trigger. According to Ayurvedic medicine, the spices it contains are supposed to heat the body. These include black cardamom, cinnamon, cloves, black pepper and cumin. Almost every family in India has its own recipe. Modern mixtures can also contain fennel or green cardamom, which are said to have a cooling effect.
Which spices you use plays an essential role in the aroma: if you like it a little spicier, add chili. Coriander seeds and saffron give the mixture a special touch. Typically you roast the spices whole in a pan. This is how the essential oils are released. When they have cooled, crush the spices in a mortar or grind them in a spice mill. But you can also use them uncrushed.
The spicy mixture has long been tasted not only in Indian curries, where garam masala is one of the most important ingredients. It is also suitable, mixed with yogurt or oil, for marinating fish or meat. Prepared in the oven, a new world of taste opens up. Soups get a special kick. If you like aromatic tea, add a teaspoon of the spice mixture to black tea. Garam Masala can also add a spicy accent to desserts. It is important to add the seasoning at the end. When heated for long periods of time, the flavors evaporate and you tend to add too much seasoning. The result is a bitter note in the food.
There is no uniform recipe for this spice mixture. Here is a simple version that can be expanded and changed as desired:
Ingredients for garam masala
Tip: Buy all spices whole, preferably organic