Making Hot Spicy Garam Masala

It is true that most of the spices in culinary use in India are grown in its various States especially Kerala. But what is not true is that they have been in use since centuries. Well some spices which are part of the popular spice mix used in the kitchens of the country were introduced from other parts of the World. 

It was Christopher Columbus the Goan adventurer who introduced chilli to us when he managed to reach India by sea. 

Nutmeg originated in Banda Island in South East Asia.

Spices were traded extensively since time immemorial by agents from many civilizations they were travelers, traders and even conquerors. The quest for spices was immense as they formed a lucrative trade all over the World.    

The spices like clove were used during the Vedic Times and find mention in Epic Ramayana. As trade increased and travel within India and outside became easier due to trade routes the spices found patrons in various parts of the World.    

In India the extensive use of spices was probably due to easy availability as most of them where grown in the country. Hence all the country culinary practices depended upon the use of spices. They use was independent addition or as a mix.

The mixing of spices lead to the creation of Garam Masala which is usually a mix of many ingredients and impart heat and flavors to the recipe if added in adequate amount. However if used sparingly it can end up flavoring the recipe without imparting heat. Thus culinary experts or modern day chefs use their own garam masala mix. The mixes are prepared separately for various dishes like curries, dry vegetables, dal or lentil soup, chicken and meat preparations etc.    

In Hindi
Garam=Hot
Masala=Spice

Nowadays with increasing consumerism garam masala powders are available in consumer retail shops and mega markets or the local bazaars as we call street vendors in India.  You can buy spices from large traders in volumes or in packets from the mega markets and even order them online.

For those Chefs and house wives not interested in making their own mix the market is an option. But still large number of housewives and expert Chefs make their own mix pertaining to a particular recipe or a collection of recipes.   

The spices are added or mixed together in a ratio that which depends upon a desired taste. The common spices add after roasting on a pan or directly are:

Clove
Pepper
Turmeric
Nutmeg (Small amounts)
Red Chilli 
Coriander
Cinnamon
Cumin
Mace (Small Amounts)
Cardamom Seeds
Black Cardamom

These are the common elements in a typical household garam masala. You can make a mix using these elements in a proper ratio and then grind them together. The powder so obtained can be used for a considerable period if kept in air tight container in the kitchen cabinet. 

Making a spice mix in Indian Cuisine is like colors on an artist's palette. Though there are standard recipes followed in most of the households expert Chef use additional items in differing ratio to come out with spectacular Garam Masala which will impart mouth watering taste. This practice is followed by street vendors, small restaurants on highways the dhabas and some enthusiastic housewives.       

Additional items used in creating this spice mix are limitless but usually some may add:

• Star Anise
• Caraway Seeds
• Shah Jeera (Greater Cumin)
• Fennel
• Mustard
• All Spice
• Tamarind Dry
• Bay Leaves
• Curry Leaves
• Mango Powder
• Rock Salt
• Fenugreek 
• Saffron
• Dry Ginger Powder

• In modern day cooking use of foreign spices is not unheard of and people may use them in this spice mix as well. 

In India the methodology may remain the same all over - well nearly - the recipes change widely and unique endemic recipes are a common occurrence everywhere. 

India is a paradise for foodies!

Well it is anybody's game. People prepare their own mix or buy garam masala from the market. The masala mix is usually part of the cooking process. It is added whence you are beginning to prepare the curry mix on a sizzling pan with hot oil. 

You can also sprinkle a bit of the powder just to create a dazzling top note.

On many instances the mix is roasted lightly on a dry pan and then put into use.

Sometimes the mix is also sprinkled on soups and dals or lentil soups in India.

Garam Masala finds use in many snacks and finger foods albeit the mix uses more of rock salt and mango powder to accord a salty taste. This is called as Chaat Masala and very popular all over the country.