Topic: Garam Masala

[Peripatetic Phil]

I numbered the spices 1,2,3,4, giving their name and in English, how simple do you want it Phil

Well, sufficiently simple that there is no ambiguity would seem a reasonable target, Chewy.

They use Cinnamon/Cassia Bark. either will do

"Either will do", yet each will produce a quite different taste.  This doesn't seem very helpful in our quest for the Ultimate Answer to the meaning of Garam Masala, the Universe and all that.  Are you not able to shed more light in this, in view of your in-depth knowledge of Bangladeshi/Bengali BIR kitchens ?  Is one preferred to the other, or do some kitchens use one and some kitchens use the other, or what ?  After all, a Garam Masala has only four ingredients, and for one of them to be either Cinnamon or Cassia Bark is opening up a whole new area of uncertainty ...

** Phil.

[Peripatetic Phil]

Hi Phil, here's one http://www.curry-recipes.co.uk/curry/index.php?topic=3923.0, coming from a brilliant bir observation, this has always puzzled me in comparison to almost every other recipe. Think the idea was to add the spices in the form of the onion paste, that has no mix powder either  . Base uses "curry powder", which is the only powder mix i can see there
My efforts at these are way off what you would be served in one of their restaurants

Interesting, from two perspectives : (1) this is a recipe for Bhuna Chicken, which seems to be generally agreed is (a) not what it used to be, and (b) hard to achieve; and (2) that both the base and the onion paste do have some of the other, more common, "spice mix" spices.  Not sure what this tells us, but thank you very much for drawing it to our attention.

** Phil.

[Whandsy]

For me this has been an interesting topic but how the hell has it gone on so long , it's like one of those live music performances where the audience applauds thinking its the end of the song when the guitarist comes back in and continues the outro 

[Graeme]

Hi Phil,

" If "1234" were not the proportions, what were they intended to represent ? "

I think chewy was meaning 1234 (instead of renaming tham again) as in his post as follows, hope this helps.

"The four main Whole Garam Spices used daily, both in a Bengali Home and Restaurant are 1.Tej Patta or Indian Bay Leaves, 2.Hari Elaichi or Green Cardamom, 3.Laung or Cloves, 4.Darchini or Cinnamon/Cassia Bark"

Hope this help.

[Peripatetic Phil]

I think chewy was meaning 1234 (instead of renaming tham again) as in his post as follows, hope this helps.

Thank you, Graeme : yes, all understood now.
** Phil.

[spiceyokooko]

These are the main 4 Garam spices preferred by Bengalis, plenty of other spices are used in there cooking
but these 4 are fundamental and always have been. for Bengalis Anyhoo.

Thank you, very helpful posting.

Just one question on the proportions - is it right to assume the 1:1:1:1 is via weight? Eg 10 grams whole cloves, 10 grams cardamon seeds, roast and grind etc?

[DalPuri]

Here's a quote from the resident know-it-all in reply to a question about garam masala.

I would buy green cardamom, cassia bark, cloves and powdered mace,
if you haven't already. Make the garam masala out of these, it will
be very pungent, but you only need a little. Don't roast these,
there is no point, they don't change flavour (unlike coriander,
cumin and fenugreek), you only lose flavour!


Add the garam masala (homemade) at the beginning, even with the
onions, as the oil/ghee will extract the flavours. I would not
add any at the end, but you might adjust the ratio of the individual
 spices in your original mix, as on prolonged cooking
(say above 1 hour) some of the more volatile flavours will be
lost to your kitchen atmosphere.

Think of it like a perfume. They have three layers of fragrance
(in classical perfumery anyway), top notes, middle notes and
 base notes. The green cardamom would be in the top notes,
and lost most readily, then the cloves would be in the middle notes,
 and cassia in the base notes, and persist the longest.
Its not scientific, but it seems to have merit.
Not sure about the mace though?

Other garam masalas can have other ingredients,
I like brown cardamom, black cumin, cassia, cloves, mace and
 long pepper for N Indian dishes.

taken from a BIR poopooing site
Frank.   

[chewytikka]

Ox
1.Tej Patta aka Indian Bay Leaves
No confusion here or mistake, it is as stated.

If you went into an Asian supermarket and asked for Indian Bay Leaves,
they would give you Tej Patta, more than likely grown in Bangladesh and marketed as simply Bay Leaf.

But if you asked for Cinnamomum tamala leaves or dried Malbathrum leaves or even simple Malabar Leaves
I think they would struggle to know what you were talking about.

Graeme
Thanks for helping the old chap across the road, very good of you  ;D

Phil
I'll edit the post and go with Cassia Bark to avoid confusion for new members

SP
When I'm doing fresh powders, I usually judge the whole spice by eye
grind it in the Coffee Mill, then measure it by volume with a standard set
of measuring spoons.
I made this a couple of weeks ago with the 1,2,3,4, at 10ml + Black Pepper Corn 5ml + Mace 5ml + Black Salt 5ml
the Black Salt makes it more like a Chat Masala.

I try to keep my fresh powders down to about 60gm to suit the small airtight containers I use.

cheers Chewy

[Cory Ander]

I don't know whether this thread helps...or confuses things further?

http://www.curry-recipes.co.uk/curry/index.php?topic=2151.0

[noble ox]

Hi Chewy

Ox
1.Tej Patta aka Indian Bay Leaves
No confusion here or mistake, it is as stated.

If you went into an Asian supermarket and asked for Indian Bay Leaves,
they would give you Tej Patta, more than likely grown in Bangladesh and marketed as simply Bay Leaf.

But if you asked for Cinnamomum tamala leaves or dried Malbathrum leaves or even simple Malabar Leaves
I think they would struggle to know what you were talking about.

Graeme
Thanks for helping the old chap across the road, very good of you  ;D

Phil
I'll edit the post and go with Cassia Bark to avoid confusion for new members

SP
When I'm doing fresh powders, I usually judge the whole spice by eye
grind it in the Coffee Mill, then measure it by volume with a standard set
of measuring spoons.
I made this a couple of weeks ago with the 1,2,3,4, at 10ml + Black Pepper Corn 5ml + Mace 5ml + Black Salt 5ml
the Black Salt makes it more like a Chat Masala.

I try to keep my fresh powders down to about 60gm to suit the small airtight containers I use.

cheers Chewy

Hi Chewy
I know and you know that But lots of other curry cooks buy " Bay"  leaves from supermarkets it is them who I would like to steer down the correct path to better BIRS