Did you know that 25% of the world’s population uses this spice blend? Garam Masala is beloved and widely used—and soon, it can be a staple in your kitchen too! We’ll show you how to mix the world’s most famous spice blend yourself and how to use it properly!
Our video offers you:
✔️ Detailed instructions
✔️ Insider tips
✔️ Fascinating background information
✔️ Practical applications
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📌 BENGALI GARAM MASALA (Sweet and intense, not roasted)
1 tbsp Cassia Cinnamon: https://amzn.to/4cuhhLD*
1 tbsp Cloves: https://amzn.to/3G6UREd*
1 tbsp Green Cardamom: https://amzn.to/4cxIUmX*
📌 EASY PUNJABI GARAM MASALA 60g (Spicy, roasted) – Great for everyday use
12g Coriander Seeds: https://amzn.to/4jtYKBg*
12g Cumin Seeds: https://amzn.to/4ijKQRt*
8g Black Pepper: https://amzn.to/3RK8zPM*
8g Cloves: https://amzn.to/3G6UREd*
8g Cassia Cinnamon: https://amzn.to/4cuhhLD*
12g Green Cardamom: https://amzn.to/4cxIUmX*
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📕 Chapters 0:00 What is Garam Masala?
0:00 What is Garam Masala?
0:57 Simple Garam Masala with 3 ingredients
2:09 Traditional Garam Masala from Punjab
3:03 Does Turmeric Belong in Garam Masala?
3:27 Spice Variations for Garam Masala
4:44 Properly Roasting & Grinding Spices
5:50 How to Use Garam Masala
7:14 Storing Garam Masala
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garam masala is a hot favorite spice plant in Indian cuisine and should not be missing from your spice cabinet whether you are a beginner or spice lover we’ll help you to find the right garam masala for every occasion hi guys welcome to Crushian Spices people often mistakenly associate Indian food with curry powder but the most widely used spice plant is garam masala it is not only used in India but also in Pakistan Bangladesh Nepal as well as by the entire diaspora that makes almost one quarter of the entire world population this means that there are countless of garam masala variations out there but the base is always warming spices you can tell by its name because garam masala means warm or hot spice blend it is said to stimulate the digestive fire and warm from within but it shall also be fragrant and boost the appetite the simplest blend we know is the Bengali garam masala the goro mushla it consists of just three spices which are usually mixed in equal parts we keep them raw without toasting cloves are intense have a sweet and pungent flavor with a touch of campher casio cinnamon has a sweet and warm flavor with woody and peppery notes green cardamom has an intense sweet and spicy aroma with a light floral and mental notes the flavor is mainly in the seeds but you don’t necessarily have to remove the shells instead you can use the whole cardamom pot the Bengali blend is a pure finishing spice it is used very sparingly at the end of cooking simply sprinkle over dahs or vegetable curries using your fingertips it also tastes wonderful with roast potatoes and gives them a special flavor this blend is considered to be quite sweet and intense therefore in addition to seasoning dishes you can also use it for a quick masala chai you can find the perfect dishes for goram mushla in the video description however the most popular garam masala probably comes from the Punjab region we’ll share a basic blend with six spices with you it is savory earthy with a subtle toasty flavor and pairs perfectly with everyday North Indian and Pakistani cuisine for example for a brown dal a potato or chicken curry as well as for making marinades it is based on coriander and cumin seeds this is joined by black pepper casia bark cloves and cardamom are also back in the game coriander seed has a cool earthy flavor with citrusy notes cumin seed has an intense warm slightly smoky herbal flavor with earthy notes black pepper is a very complex spice and therefore a true master of flavors it gives your spice blend a certain pungency you may be wondering why turmeric is missing in Indian cuisine it is mostly used separately at the beginning of cooking when it is sorted with the masala base garam masala powder however is mostly added at the end of cooking and the raw turmeric smell wouldn’t integrate well with the final dish however there are other ingredients you can add to your garam masala to enhance its flavor depending on the recipe if you like your garam masala more complex you can add spices such as smoky black cardamom and dried ginger they go incredibly well with savory curries with red meat or hearty pulses such as rajma or kalachana the sweet cool fennel goes well with lighter colored dolls vegetable curries or fish starinese nutmeg mace and bay leaves pair wonderfully if you like to make biryanis chilies are more of an exception but they can enhance the color of the blend and add another spicy dimension alongside pepper and ginger you can even add dried rose petals especially if you love dishes from the Mughal cuisine such as gourmas so remember A garam masala consists of various warming spices to stimulate digestion and to create warmth from within b there is no such thing as the perfect or the most authentic garam masala there’s only the right garam masala for each dish see just start with a basic garam masala you can then customize it for each recipe this is how we do it at home once you have put together your blend let’s move on to the next step toasting the spices heat the pan on medium by toasting the spices experience the so-called mayad reaction which transforms the flavors they become deeper and nuttier start with the tougher and more robust spices such as cassia bark lightly crushed cardamom pots and cloves then add slightly crushed black pepper with small spices such as cumin and coriander seeds toasting takes no longer than 2 3 minutes be sure to trust your nose because you will definitely smell as soon as the flavors change when the scent starts to fill the kitchen you can switch off the heat you can then add delicate ingredients such as rose petals they only infuse in the remaining heat once the spices have cooled down you can grind them this releases the essential oils that contain the flavor we use a good old coffee grinder for this we have included the link to it in the video description now the question is when to add garam masala to your food and how much to use a good rule of thumb is the heavier the food the more you can spice it for example you can add more or a stronger garam masala to a hearty lamb curry than to a simple vegetable dish a light dal on the other hand needs less than a savory chickpea curry so it really depends what you mostly cook at home at the beginning of cooking a basic garam masala blend with cinnamon sticks cloves cumin and cardamom is usually added to the hot oil or ghee this process is called blooming and it helps to free the oil soluble components of the spices while simultaneously toasting them this brings the spices to life so to speak during the long cooking process they release their full flavor into the dish and merge with the aromomas of the other ingredients as a beginner if you prefer to use garam masala powder do not add it directly to the hot oil but wait until other moist ingredients such as onions have already been sauteed this will prevent the garam masala from burning we usually use garam masala powder at the end of the cooking process to enhance the flavor of the dish in a way it’s the top note of your final dish that you will first notice before the intense flavors of the cooked spices come forward your homemade garam masala stays aromatic for up to 3 months if you use it regularly for larger quantities of garam masala there’s a useful trick use two jars a smaller one for everyday use because through regular opening and closing some of the volatile aromomas will evaporate the bigger jar you can just keep in your pantry this will keep fresh for up to a year from now on your Indian food will taste even better have fun making your own blend with our garam masala formula and remember always bay leaf in good food