Topic: Why are some herbs and spices added nearer the end of cooking?

[Bobby Bhuna]

Who knows why it is recommended that Garam Masala is added nearer the end of cooking. The same question as regards Methi and any other examples. It's fair to say anyone could assume it is because added earlier, these ingredients adversely alter the flavour of the dish. I would however, like a more comprehensive answer if anyone has one. Thanks guys!

[SnS]

Who knows why it is recommended that Garam Masala is added nearer the end of cooking.

Garam Masala mixes vary. Essentially though there are two basic types.

1) Moghal Garam Masala
2) Garam Masala (Punjabi Garam Masala)

1) consists mainly of cardomom seeds, cinnamon, cloves and black peppers (and maybe a little nutmeg). This GM is harder to come by and best off making your own.
2) is 1) with fennel, bay leaf and large quantities of coriander and cumin added.

Commercial blends of GM also include salt, dry ginger, garlic and other seasonings and thickening agents such as poppy seeds.

Depending on the spice content of the "garam" masala and the particular recipe, it may be necessary to add the spices at the end (eg: the original Moghal GM uses "sweet spices" which do not need a lot of cooking), whereas a modern garam masala comprising fennel, ginger, garlic, cumin and coriander may need more cooking time.

Traditionally garam masala is used mostly with meat and to a lesser extent in poultry and rice dishes. It is rarely uses in fish or veg dishes because it's aroma is considered to be too strong for these.

So there really is no definite answer to your question Bobby.

Regards
SnS

[Bobby Bhuna]

Thanks SnS, you certainly seem to know your Garam Masala! I was having a quick google and wikipedia reckons that "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." Could it just be that simple for the run of the mill variety?

[Cory Ander]

Bobby,

You will see that garam masala is comprised of particularly aromatic spices. 

If you use it too early in the cooking process (i.e cook it for too long), its aroma and flavour will be largely lost.

It's invarably used as a "pick-me-up" at the end of the cooking process (the last few minutes only) where the aroma and flavour is preserved.

This doesnt mean to say that it is always used in this way though.  It can (and is) also used earlier in the cooking process.

The same is true of fresh coriander and dried fenugreeks.

There is more information in the garmam masala threads here:  http://www.curry-recipes.co.uk/curry/index.php?board=28.0

[Bobby Bhuna]

Thanks CA, a young chef once told me that adding fresh corriander to a dish early makes it become bitter. Is this true?

[Cory Ander]

Ha ha!  ;D

I really don't know, Bobby, but I doubt it! 

I reckon you'd simply lose some of the smell and flavour!  Unless you burn the shhhhhhhhhh.......hell out of it of course...in which case it would probably be bitter! 

The stalks (and roots) can be a little bitter, anyway, though.  I have Indian friends that add the roots right at the beginning of cooking a curry.

I generally use just the leaves (and some of the more delicate stalks) towards the end

But I often add coriander (often the roots) to my curry base because I love the smell and taste of coriander! 

The taste and smell is somewhat preserved to the final curry.  It can turn the curry base a little green though, if you use leaves and if you add too much!