Garam Masala – mine of antioxidants

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The name of this North Indian spice mix means ‘hot spices’ because body heat. Recipes for Garam Masal has and how many households in India. Garam Masala (made ​​up of Hindi words (गरम मसाला) garam (“hot”) and masala (“mixture”) is the main spice mixture and is very widespread in Indian and other South Asian cuisines. Word garam means the intensity of spice, but not as much “chilli hot”, garam masala means hot, and not “hot” like a chili pepper.
The basic, most commonly used ingredients are:


cloves, cinnamon, cardamom, pepper, bay leaf, cumin and coriander. Brown in color, rich and intoxicating fragrance and very aromatic. In Indian kitchens are used in small quantities.

Garam masala, exactly like curry powder, is added at the end of cooking to retain its specific aroma and valuable nutritional ingredients. Garam masala is used for dry and liquid sabji, for the mixture of Pakora etc.

It is very healthy since it is a mine of antioxidants contained in all the spices that make it. Since masala is full of flavors Garam Masal will also reduce your salt intake.


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