Guy's,
As to not derail emin-j excellent post with regards to his spice experiment, this thread that I started back in November would seem an appropriate place to discuss Garam Masala and it's use.
My view is this, Garam Masala is a blend of spices but where this blend differs to what we call Mixed powder or curry masala is, quite a few of the ingredients in a Garam Masala, are what I would call 'aromatics' (Hot = Garam) Star anise, cloves, cinnamon, cardamom (black or green) whereas your usual suspects in a 'mixed powder or curry masala, are less fragrant and need cooking to take away the 'rawness or roughness'.
It was mentioned in emin-j's thread as to why some of us don't believe that the spices in GM need cooking out but we do for a curry masala? My view on this is, as I said, a lot of the spices that form a GM are aromatics, and across Asia and the Arab states, such spices are used as condiments. Grinding star anise, without roasting it or frying it, will still give you a powerful hit of flavour, and so doesn't really need any preparation. A sprinkle of this, will give any dish an aniseed note, and I believe that is the same for cloves, cinnamon and cardamom (black or green)
Of course, Garam masala's can and do contain some of the same ingredients that you will find in a curry masala, coriander being at least one of them.
I use Garam masala at the end of a dish, just to add a little flavour, but I don't use any more than I can get between my finger and thumb..!
I do use it in my own curry masala, because, 1) that's the way that I was taught to make my curry masala and, 2) because it adds a warmth to the curry masala that you don't get with chilli powder (chilli powder adds heat)
As for the "Chef's Special Garam Masala", I read that as nothing more than the chef's own GM recipe, and nothing really special at all..!
I have a very old curry cookbook from the early 50's where the author tells us, that in India, they use Garam masala, as their Curry powder and that curry powder as we know it, is unheard of on the sub continent? I should also point out, that the recipes in this book always ask for the Garam Masala to be added, right at the very end of every dish, and this has probably embedded my reason for doing the same. The book is wholly focused on Traditional Indian Cookery.
That's just my view of Garam Masala, others may/will have a differing view which is fine, it all adds to the theatre of Indian cookery.
Ray
As to not derail emin-j excellent post with regards to his spice experiment, this thread that I started back in November would seem an appropriate place to discuss Garam Masala and it's use.
My view is this, Garam Masala is a blend of spices but where this blend differs to what we call Mixed powder or curry masala is, quite a few of the ingredients in a Garam Masala, are what I would call 'aromatics' (Hot = Garam) Star anise, cloves, cinnamon, cardamom (black or green) whereas your usual suspects in a 'mixed powder or curry masala, are less fragrant and need cooking to take away the 'rawness or roughness'.
It was mentioned in emin-j's thread as to why some of us don't believe that the spices in GM need cooking out but we do for a curry masala? My view on this is, as I said, a lot of the spices that form a GM are aromatics, and across Asia and the Arab states, such spices are used as condiments. Grinding star anise, without roasting it or frying it, will still give you a powerful hit of flavour, and so doesn't really need any preparation. A sprinkle of this, will give any dish an aniseed note, and I believe that is the same for cloves, cinnamon and cardamom (black or green)
Of course, Garam masala's can and do contain some of the same ingredients that you will find in a curry masala, coriander being at least one of them.
I use Garam masala at the end of a dish, just to add a little flavour, but I don't use any more than I can get between my finger and thumb..!
I do use it in my own curry masala, because, 1) that's the way that I was taught to make my curry masala and, 2) because it adds a warmth to the curry masala that you don't get with chilli powder (chilli powder adds heat)
As for the "Chef's Special Garam Masala", I read that as nothing more than the chef's own GM recipe, and nothing really special at all..!
I have a very old curry cookbook from the early 50's where the author tells us, that in India, they use Garam masala, as their Curry powder and that curry powder as we know it, is unheard of on the sub continent? I should also point out, that the recipes in this book always ask for the Garam Masala to be added, right at the very end of every dish, and this has probably embedded my reason for doing the same. The book is wholly focused on Traditional Indian Cookery.
That's just my view of Garam Masala, others may/will have a differing view which is fine, it all adds to the theatre of Indian cookery.
Ray
