Garam masala, prepared from high-quality spices and stored in an airtight container, keeps its taste and aroma for months.
Another recipe for garam masala, includes cardamom, cloves and cinnamon in the same proportions as in the previous recipe. Roasted spices and grinding these, add a half a grated nutmeg.
What you need to remember when using herbs?
Spices in Indian cuisine are ground as needed. In India, it is done with the help of a millstone, but it successfully replaces the electric coffee grinder. Recently, ground-ground spices have a much better flavor and taste. The exception to this rule is turmeric and dry ginger, which are difficult to properly grind at home.
Avoid mixtures of spices purchased. Mixture sold in stores is made mostly of low-grade spices and lack of fine flavor. Use of this curry will cause all of your meals will have a uniform taste. In India, they have practically no use. It is best to make spice mixtures by.
In some recipes you want in a masala paste. It can be done by grinding the appropriate spices in a mortar with a few drops of water. The resulting paste should be fried in oil for one minute, and then you can add products on prescription.
Before you start cooking, read the recipe. Then cook all the spices you need them to be at your fingertips. Later on, you may not have the free time to search for spices, and while you look for them, something the foothills on the stove.
Sometimes you can replace the missing spice in other. And you can often do without any spice, if you do not - the dish will still tasty. In some recipes, possible replacement options of spices, as well as the spices, which can be excluded? You will also experience some.