Garum Masala

Golden, MS(Zone 7a)

Might someone suggest a good quality brand of Garam Malasa? I do like it on fish, chicken, etc but can't locate or remember the brand I had. Thanks, Lee

San Francisco Bay Ar, CA(Zone 9b)

Garam Masala means "warming mixture". Every family and region has their own blend. Some are really hot, others are mild. Frontier Herbs makes a nice blend that has more of the warm versus hot spices in it. It has a nice complex flavour rather than just chili heat.
You can always add more chili powder to your recipe if you want more heat.

http://www.frontiercoop.com/products.php?ct=spicesaz&cn=Garam+Masala#info

Golden, MS(Zone 7a)

Thanks GM, the one container of GM I had was a nice warm, complex mix. One I got at a local grocery store was too hot and the flavors weren't as complex as I'd like. Thanks for the link. Will go to it and see what they offer. Again, I appreciate the time you took to write. Lee

San Francisco Bay Ar, CA(Zone 9b)

You are very welcome. If you have a spice grinder available, I can give you some recipes to make garam masala yourself at home. Then you can adjust it to your tastes.

Plano, TX

is that what i use on chili -- i think it is--how else do you use it--i saw that you use it with fish and chicken-do you just sprinkle it on and then cook? is it a mexican type flavor?

San Francisco Bay Ar, CA(Zone 9b)

Garam Masala is an East Indian spice blend. It can be used in many types of dishes. I use it on vegetables, in kitchari (rice & lentil dish) and in soups. The Indian markets carry both the powdered (ground) varieties as well as bags of the mixed whole spices that you grind freshly at home.

Here are some examples of Garam Masala mixtures:

Quoting:
Garam Masala Powder

4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
4 cloves
Ghee

Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this by using the above ingredients in the same ratio.

http://www.top-indian-recipes.com/garam-masala-powder-recipe.htm


Quoting:
Ingredients for South Indian Garam Masala
Whole black peppers- 1/2 cup
Cloves- 1/2 cup
Grated nutmeg- 1/2
Red chilies- 5
Cinnamon stick- 4 (broken into
pieces)
Seeds from 1 cup green cardamoms
Seeds from 1/4 cup black cardamoms
Coriander seeds- 1 cup
Cumin seeds- 1/2 cup

How to make South Indian Garam Masala
In a heavy-bottomed pan fry all the
ingredients for 5 minutes over medium
heat. Remove from heat. Grind all the
roasted ingredients together to a powder.
Store in an airtight container.

http://indianfoodrecipes.info/indianrecipes1058-south_indian_garam_masala.html


More recipe variations here. Some very simple, some more complex.
http://www.asianhomerecipe.com/recipecorner/indiapakistan/garam-masala.php

Golden, MS(Zone 7a)

Hey GM, thanks so much for the Garum Masala recipe. I do, indee, have a small coffee grinder I use just for spices. Will look forward to trying it. You are most kind. Lee

San Francisco Bay Ar, CA(Zone 9b)

You are most welcome Lee. Garama Masala and Herbes de Provence should be in every kitchen! Both these spice/herb blends can really rescue a recipe.

Golden, MS(Zone 7a)

GM. I do have some Herbes de Provence but it too is old but I think I can read what's in it and make some myself. Thanks for your response. Lee
ps am open to any suggestions you might have. I am fond of Chinese Five Spice, too but thank goodness it is fresh.

San Francisco Bay Ar, CA(Zone 9b)

There is a thread on Herbes de Provence in this forum as well.
Here' is the link. Happy cooking!

http://davesgarden.com/community/forums/t/937165/

Golden, MS(Zone 7a)

Thank you so much for your kindness. Lee

Golden, MS(Zone 7a)

GM, I saw something about cooking with lavender. I have 5 large bushes of the Arp cultivar. Do you know if this is the edible kind or not? If it is migh you suggest ways to use it in food. Lee

San Francisco Bay Ar, CA(Zone 9b)

Lee, I am not familiar with an Arp Lavender, only an Arp Rosemary.
Is your plant a true lavender? Can you post a photo of it or make an inquiry on the Herb forum?

If it's a true lavender, you may be able to cook with it. We can start a cooking with lavender thread.

Golden, MS(Zone 7a)

GM, I made a mistake. The cultivar of lavenender I have is Provence.nor Arp. I think Arp is the name of my Rosemary bushes. Lee

Golden, MS(Zone 7a)

I would love to post a pic. but Santa wasnt' very generous to me and I didn't get a dig cam. Am trying to learn how to scan from printer into computer in order to post but have failed miseralby. Lee

San Francisco Bay Ar, CA(Zone 9b)

Here is a link to the cooking with lavender thread in the recipes forum:
http://davesgarden.com/community/forums/t/943497/

Golden, MS(Zone 7a)

GM, you have been most patient and helpful. I'll try not to bother you again. I hope I may be able to return the kindness you've shown me. Lee

Golden, MS(Zone 7a)

Great article you linked me with, GM. Got some good ideas from it. Lee

Plano, TX

someone mentioned chinese 5 spice--that is one of my favorite new spices-- i use it whenever i would use cinnamon--

San Francisco Bay Ar, CA(Zone 9b)

Chinese 5 spice (as opposed to Bengali 5 spice "panch phoran") is another classic spice blend. I like 5 spice powder for certain dishes. Sometimes the taste of the star anise is stronger than I would want. 5 spice blend is very good in Malaysian style curry noodles.

Golden, MS(Zone 7a)

I have five spice and I, too, like it alot. Lee

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