There is a blend of spices that is used in many indian disheswhat is the name of this spice blend?

Question

There is a blend of spices that is used in many indian disheswhat is the name of this spice blend?

Answer 1

Garam Masala. It basically means "spicy mix". Just peppercorns, salt, chili, cumin, cinnamon, cardamom, cloves, all mixed up, ground very finely and cooked. But how much of each spice is used varies in different Indian dishes, thus giving each a different flavour.

Answer 2

Garam Masala

Answer 3

It depends on what kind of dish you are talking about.

Here is a website though Native American recipes.

That way you can take a look through and see the different spices that they use.

http://nativetech.org/recipes/index.php

Answer 4

garam masala..

Answer 5

curry

Answer 6

Garam masala is what you're talking about.  The mixture of spices varies all throughout India.  Punjabi cooking uses a different blend from South Indian cooking or from Gujarati cooking.   The main ingredients of a typical Punjabi garam masala are:  ground cumin, ground coriander, cinnamon, ground cloves, large black cardamom seeds, ground, nutmeg and black peppercorns.

If you don't want to make it yourself, you can always pick up some good ones at any East Indian grocery store.  It won't be as fresh as the ingredients you grind at home, but still pretty good.

Here is a blurb from the link below:

http://www.cuisinecuisine.com/Garam%20Ma...

GARAM MASALA

The mixture may include a variety of ingredients from cumin, fennel, coriander, cardamom, cinnamon, cloves, poppy seeds, saffron, pepper, chilies, and black cumin seeds and more. These spice mixtures vary greatly between cooks and different dishes. The South Indian Maslala  will have fenugreek and turmeric and more coriander. Mughalai or North Indian garam masala of northern India contains only raw cardamom seeds, cinnamon, cloves, and black pepper; variations on this mixture add coriander seeds and cumin seeds but avoid hot or pungent ingredients.

The word "Curry" comes from the Tamil (South Indian) word "Kari" meaning a sauce. This was then picked up and transformed into the present "curry" by the British.  In India there are hundreds of dishes than would qualify under this definition each quite distinct and with its own name.

This Indian curry mixture can be prepared very differently and can vary greatly in flavor and aroma. Although the mixture is usually made fresh by the cook many times and never purchased pre-ground, there are many commercially available "Garam Masalas" or "curry powders" nowadays.  Garam masalas may be purchased in Indian markets and in the gourmet section of some supermarkets.

Commercial curry powders found in the US (which bears little resemblance to the freshly ground blends of southern India) comes in two basic styles--standard, and the hotter of the two, "Madras."

Garam Masala is also used as a condiment, being added to a dish at the end of cooking.

Make your own Garam Masala easily at home, but make it in small batches to retain its freshness.

Basic Garam Masala

Cloves 1 tsp

Cardamom 1tsp

Cinnamon 2 - 1 inch sticks

Black pepper 1 tsp

Dry roast all ingredients separately and grind. Store in an air tight container.

Garam Masala

Cumin seeds 4 tablespoons

Coriander seeds 4 tablespoons

Cardamom seeds 1 table spoon

2 Cinnamon sticks ,crushed

Black peppercorns 1 tablespoon

Whole cloves 2 teaspoons

Dry roast all ingredients in a heated heavy skillet over medium heat until the spices emit a toasty aroma. Let cool. Grind to a powder in a spice mill or blender. This one is great for meat dishes.

South Indian Masala

Coriander seeds 1 cup

Chana daal 1/2 cup

Urad daal 1/2 cup

Oil 3 tablespoons

Dry Red chillies 3/4 cup

Asafoetida or Hing 2 teaspoons

In a heavy sauce pan, dry roast coriander seeds, chana daal and urad daal, about 5 minutes. Heat 3 tablespoons of oil in a heavy frying pan. Add the red chillies and fry for 2-3minutes. Now add the asafoetida. Remove from the heat. Place all the ingredients in a blender and lend to a fine powder. Great for South Indian dishes.

Answer 7

Garam Masala

There are regional variations on it but here is one basic recipe.

Ingredients:

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons cardamom seeds

2 tablespoons black peppercorns

1 (3-inch) stick cinnamon, broken up

1 teaspoon whole cloves

1 teaspoon grated nutmeg

1/2 teaspoon saffron (optional)

Instructions:

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Answer 8

garam masala.

Answer 9

i think u r talking bout garam masala

Garam masala is a blend of ground spices common in the Indian, Bangali and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, and fennel. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder.

Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" in the sense that chilis are, but is fairly pungent.

Answer 10

This actually depends on where you are located regionally.

Garam masala is the most commonly used mixture of spices, but there are literally thousands of variations!

In Maharashtra (my home state) -- we use a spice blend known as kala or goda masala.

In the South, sambhar and rasam powders are very common.

Bengali cuisine uses a spice mixture known as "panch phoran".

This also depends on the specific dish you are planning to make.  For example, chicken biryani has a special masala. Tandoori masala is used to make tandoori style dishes. Basically each dish has its own unique spice blend or masala.