Why do we add garam masala at the end of cooking

Among our vibrant Indian cuisine, spices are backbones that provide a beautiful mixture of tastes. They turn simple material into pieces of cooking. They add depth to curry, rich dishes give their signature aroma, and make every bite an exciting experience. We have tons of spices available in the market, but there is a spice that holds a special place in Indian cuisine – Garam Masala. This specific aromatic spice mixture is often added at the end of the cooking process. But have you really thought why? This is a spice mixture, so it can go into you anytime, but does it make it so special that it is used to finish food? If you are a Pak enthusiast, let’s learn more about this practice.

Also read:To keep in mind 6 tips before buying spices for the first time

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What is really garam masala?

If you are new to cooking or include a mixture of this particular spice, let’s start with its literal translation. Garam masala literally means “hot masala mixture.” This spice mixture is extremely common in Indian homes and is prepared with cinnamon, cardamom, cloves, cumin, coriander and black pepper. Each house has its own unique combination, but mostly involves these spices. Not only does it enhance the taste profile of any dish, but also its digestive benefits.

Why do we add garam masala finally?

Adding garam masala at the end of the dish is extremely important for a reason: it preserves delicate aroma and delicate tastes of spices. When we add garam masala to the recipe quickly, Spice blend comes in contact with high heat for a long time. It can give rise to essential oils, which make food fragrant and tasty, resulting in a silent overall taste. When you add garam masala to the final stage, you make sure that it has full aromatic ability and has a fresh and vibrant taste. This trick works brilliantly for vegetarian dishes, where a spraying of garam masala towards the end enhances the overall taste.

The use of garam masala can be diverse

While the end-of-kukting joint is common, the use of garam masala is versatile and depends on the recipe-to-recipient. For example, in some meat-based dishes, a mixture of this spice is added a little earlier in the cooking process to allow its strong tastes to be mixed deeply with protein, enrich and hearty, which is rich and warm. In addition, some marinades also add garam masala to add materials with their hot notes. Ultimately, adding garam masala can be adjusted to suit individual preferences or according to the recipe.

How to make garam masala at home

You can definitely buy garam masala from grocery stores, but by making it at home you will get more control over the amount and quality of the material used. If you want to make garam masala at home, what is necessary here:

• 2 tablespoons cumin (cumin)
• 1 tbsp black papercorn
• 8 Black Cardamom Pods
• 1 teaspoon cloves
• 2 cinnamon stick
• 2 bay leaves
• 1 teaspoon ground ginger
• 4 teaspoons nutmeg

phase:

1. Add all the spices above, in a pan on low heat. Toast them gently toast them, they often stirred up until they give a delicious aroma. Set on one side and let them cool down.

2. Once cooled, transfer them to a spice mill or mortar and pestle. Grind the mixture in a fine powder.

3. Store it in an airtight container in a cool, dry place. Try to use this mixture within a few months to take maximum benefit of its taste.

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