Until recently, the thought of exploring spices and blends was quite unappealing to me. Since I am not a fan of spicy food (think hot spice, not flavourful spice), I just steered clear of anything that I assumed might be hot.
That was a huge mistake. I missed out on so much flavour.
One of the most wonderful flavours that I now use is Garam Masala. I have my current favourite blend, but am looking to experiment some more.
What is Garam Masala
Garam Masala translated from Hindi is Garam (Hot) and Masala (Mixture of Spices). It is commonly found in North Indian and South Asian cuisine.
For those not partial to “hot and spicy” foods, like myself, do not let the word “hot” intimidate. In this case, “hot” is used to describe the raising of body temperature. It literally warms you up.
There are many different recipes for Garam Masala. They vary based on geography, villages, families and even individuals.
The key to finding your favourite masala is to experiment.
Ways to Use Garam Masala
- Add to salad dressings to boost flavour and warmth
- Use when roasting vegetables
- Add to soups, stews, chili
- Liven up rice
- Add to muffin, quickbread or cookie recipes (ie apple crumble, zucchini break, gingerbread, carrot cake)
We have a wonderful base recipe for Garam Masala. Give it a try and let us know how you have adjusted it to suit your taste.
Have you developed your own Garam Masala? What makes it differents, and how do you use it?