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April 30, 2020

We all know how much we love the Garam Masala in our kitchen rack. Our cooking is incomplete without this spice mix. It will not be wrong to state that it is the right hand of every chef. If we trace down the history, it is difficult to tell if it’s been originated in India or in Persia or in Pakistan. However, it will be right to mention that spices have always played an integral part in the history of India, from Mughals to Vasco De Gama, everyone has been allured by the rich spices of India because they were best grown in Asian belt and also, they were high in the medicinal value.

As per the Ayurveda, the Garam Masala come with several benefits, as the name suggests Garam stands for hot and masala is the mixture of various spices. Here hot does not stand for spiciness rather it is the warmth of the spices thus this warmth in Garam Masala increases the metabolism in our body. Apart from this it helps in weight loss, increases immunity, and relieves digestive pain, some spices used in this masala aids in digestion too like cumin. In the colder regions of India, garam masala is widely used because its ingredients like mace, nutmeg, and cloves provide warmth to the body during winters. Ayurveda says that Garam Masala has all the six tastes: sweet, sour, salty, pungent, bitter & astringent. And that is the reason Garam Masala is one of the most balanced spice mixes.

Poori Aloo with Raita

The food culture in India is extremely diversified, the tastes, spices, recipes, and ingredients change from state to state and even from city to city. The Garam Masala recipe is no different, it varies from North to South and from East to West. In North India the garam masala is widely used in all the recipes; cumin, cloves, cardamom, coriander seeds, bay leaf, nutmeg are some ingredients that are used in the northern region of India however, in Bengal they use only three ingredients green cardamom, cloves,, and cinnamon.

 Our Garam Masala comes from the kitchen of Suman Aunty which consists of 11 spices namely cloves, black cardamom, cumin, peppercorn, bay leaf, star aniseed, cinnamon, peppar, mace, nutmeg, and dried ginger. It’s their family recipe that she is been using for the last 35 years. A teaspoon of garam masala is enough to make your dish taste divine. It can be used in veg & non-veg curries, subzi’s, cakes, and parathas. Suman Aunty says that “it’s a two-day process to make this masala, as all the spices are cleaned, dry roasted, grounded, and then sieved.” And that’s how you receive the bottle of aromatic masala straight from her kitchen.

 Garam Masala has become one of the quintessential items in the kitchen, it is becoming popular in various cuisines and you should try The Indian Queen’s garam masala to experience the authenticity, aroma of spice blends and the medicinal benefits. ( https://www.theindianqueen.in/?product=garam+masala ). It will definitely leave your taste buds tingling for more.

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