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Garam Masala - The Spices Of India
By Alden Smith, Fri Dec 9th

India is known for its excellent cuisine, it's unique regions ofcooking, and a pleasant dining experience. India isdistinguished in the world's cuisine for it vegetarian dishes.One thing all of the regional cuisines of India have in commonis it's use of spices.

Garam masala is an essential ingredient in the cooking of thePunjab region of northern India. Loosely defined, "masala" isany blend of spices, and "garam" means hot.

Generally, garam masala is added to the dish very shortly beforeserving to enhance flavor. Garam Masala is also an excellent rubfor chicken and beef.

Garam masala is available prepared in ethnic groceries, andspecialty stores such as World Market. The disadvantage of thisis that one doesn't know how old the spices are, or what changesin temperatures and packaging it has been subjected to. Onetakes a chance on the potency and fragrance of this blend if itis bought already prepared. It is a simple process to make garammasala, and ingredients, with the exception of cardamom pods,are readily available. cardamom pods are available in Indian andnatural food stores. Buy the green pods versus the white pods,which are bleached. Cardamom is an expensive spice, second onlyin price to saffron. It is expensive because it has to be handpicked. This spice is best used by toasting the seed removedfrom the pod, and then ground in a spice mill, along with theother ingredients of garam masala. Cardamom loses its essentialoils and flavors quickly after being cracked and ground, and sobuying the pods and toasting and grinding is the best method ofuse for this great spice.

To make Garam Masala, use the following ingredients:

2 cardamom pods, seeded 1 teaspoon whole cloves 30 wholepeppercorns 2 teaspoons whole cumin seed 1 2-inch piece cinnamonstick 1 teaspoon coriander seeds 1/2 teaspoon ground nutmeg

The best method for making garam masala is to toast and thengrind the ingredients. This is accomplished by placing the seedingredients one at a time in a pan over medium high heat, andshaking them until they just begin to smoke and release theirdistinctive aromas. It will take approximately 1-3 minutes. Besure not to burn the seeds!

Place the toasted ingredients in a spice mill, and grind to afairly fine mixture. The garam masala can then be stored in atightly sealed glass jar for up to 6 months. Any time afterthat, and the spices will begin to lose flavor and aroma.

I use garam masala for a rub for roasted or grilled chicken andbeef. The aroma and flavor are outstanding, and chicken baked orgrilled will retain the excellent flavor of the garam masala.

Try garam masala today. Cooking with the spices of northernIndia is an experience that every adventurous chef should try!

About the author:Alden Smith is an award winning and published author who hasbeen marketing on the internet for over 7 years. Visit hiswebsite http://www.allthebestrecipes.com for great articles,recipes, and cooking tips. Join his mailing list, and receivethe 660 page cookbook "Famous Secret Recipes." His monthly ezinecontains tips, recipes, and articles on cooking. A worldtraveler, he has experienced the cusine of many countries.