Garam Masala By Delite Macks Factory.

Garam masala is used in cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. It is not 'hot' in the sense that chillies are, but is fairly pungent. Garam refers to temperature hot, where the word teekha describes the heat of chillies.

It is generally understood that the spices to be included in a garam masala will vary according to region, and personal choice. The basis of a North West Indian garam masala usually comprises cloves, green and/or black/brown cardamom, cinnamon or probably cassia, and mace and/or nutmeg. Also typical of the region is the use of black cumin (not white cumin, nor caraway, which is not an Indian spice). The components of the admix are ground together, but not roasted. The meaning means warming spice, but the warming is spiritual, rather that corporal. Adding garam masala at the end of cooking a dish is a recent trait, and does little to enhance the dish, as the flavour chemicals in the spices need to be extracted into fat/oil/ghee for their full flavour to be released. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance