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Garam Masala is most widely recognized worldwide as the earthy base note and color in many Indian dishes. Garam means Hot. A pungent and aromatic. Masala word has been derived from Urdu maṣālaḥ, based on Arabic maṣāliḥ but in India, the Ayurveda used to called Aushade means medicine. A spice mixture that, has been ground into a powder or paste.
Base: Cardamom (Elaichi), Cinnamon (Dalchini), and Clove ( lavang )– in ancient times this was used with Tea, Soup, stew, etc and It can be used in both sweet and savory dishes and its culinary origins range.
Later stage people started added more spices like Nutmeg (jaiphal), star anise, Mace (Javitri), bay leaf( Tej Patta), Stag flower (dagad phool/kalpasi/pattar ke phool), Cumin seeds (jeera), and Corriander seeds( Dhania). Garam Masala in South India: they add fennel seeds and black pepper. Garam Masala in East India: Coriander seeds, Black pepper, Cinnamon, Cloves, Cardamom, Nutmeg and Cumin seeds, and Cumin seeds.
Good for the health, Good for digestive & anti inflammable, Boost immune system and metabolism rate and avoid bad breath, Full of Antioxidants, Fights Bloating and Flatulence(Flatulence is passing gas from the digestive system out of the back passage), maintain the level of good cholesterol while reducing the level of bad cholesterol in the body.
To bring the garam masala more aromatic and intense medical effect people started roasted and sun-dried. This also helps to preserve the masala for a long and people started preserving in a glass bottle and keep it outside the house to get sun heat or in a kitchen. Now a day’s mostly in the kitchen people do pan fry and add in their food.
Usage of Garam masala: Mostly garam masala powder is to be used 5 to 10 mts before bringing down the food to maintain the aroma and medicinal properties. Using of garam masala in between the food will increase the temperature in the mouth, give less aroma, and damage the medicinal properties.