Topic: Garam Masala

[livo]

@Phil: That is going to make for a lot of code.
@GI: thanks for fixing that up.

Question without notice.  Is the Longi Pepper unusual?  I've never seen it before.

My own answer is it's a spelling mistake / typo on the label. It's actually a Long Pepper.

[livo]

20 grams of GM. Smell is fantastic.

[littlechilie]

Enjoy Livo, this should pimp up your flavours 

[noble ox]

As this is a GM post
It came to my attention some time ago that there are 2 types of GM
The 1st is a savoury GM used when frying the  spices
The 2nd uses the sweeter spices and added at the last 30 seconds or so
Is anyone else aware that we could be adding the right types at the wrong times ?
 

[livo]

As this is a GM post
It came to my attention some time ago that there are 2 types of GM
The 1st is a savoury GM used when frying the  spices
The 2nd uses the sweeter spices and added at the last 30 seconds or so
Is anyone else aware that we could be adding the right types at the wrong times ?

I have found information that there are in fact 6 types of GM.  For Seafood, Vegetables, Poultry, Red Meat, Rice (ie Biriyani) and Kebab.
 
http://thoughtsfromajoy.wordpress.com/2012/01/11/six-basic-spice-mixes-you-may-call-them-garam-masala/

You don't need to look very far to find that there are in fact as many variations of GM as there are for Curry Powder.

I guess I'll have to make up the Seafood one for my Masala Shrimp.

[noble ox]

There is no upper limit to the amounts of mixtures
Its when to use it correctly rather than guessing or reading recipes where guesses have been used, the big question when

[livo]

Table screen shot.
This table contains 2 versions of 10 different Garam Masalas.  First version is for those with accurate scale spoons while second version is approximate measures by spoons and pieces.  Not critical obviously and you get the idea.

The 2 Masalas that use saffron tell to keep it separate till use and soak in small amount of milk or warm water depending on the recipe when using.  Since these quantities make approximately 20 g, and often recipes only call for 1/2 to 1 spoon of GM, then a few strands of Saffron at the time of use is all that is called for.  Personally I use poor man's Saffron (ie Safflower).

PS. Ajoy also says he prefers Cassia to Cinnamon to avoid sweetness.