Garam Masala Mix

This is a wonderful and fragrant spice to have handy. It can be used in meat, snacks, potatoes, soups and lots of other dishes. It is a great marinade as well.

Garam Masala in a Recipe

Now that I think about it - these spices could be used in spicy desserts like spice muffins, pies or cake! It is very versatile in use and is a definite staple in a South Asian kitchen.

Not to mention the beautiful aroma that will fill your kitchen when you are dry roasting them!

This isn't the end all be all of a recipe! It's a recipe that I use most often in my kitchen. Other spices can be added or substituted. Different types of cumin, bay leaf, dry ginger, nigella...the choices are endless!

Garam Masala

Begin with whole spices. Careful when dry roasting, you just want the natural oils to exude, over roasting can scorch and make it bitter...let your senses, *ahem*...nose...guide you :)

Coriander Seeds - 4 tbsp.
Cumin - 2 tbsp.
Black pepper - 1 tbsp.
Nutmeg - 1
Cinnamon - 3 pcs of 2 cm each
Cardamom - 3 tbsp.
Clove 1 tsp.

1. Except for nutmeg, gently dry roast all of the spices. Make sure it's on a gentle heat and be patient, go slow so it roasts inside.

2. Take off heat and let it cool.

3. After cooling, take the seeds out of the cardamom and grind the seeds with the other spices.
A coffee grinder can be used, make sure it is clean and dry.

3. Grate the nutmeg and mix with the spices. Store in a dry air tight jar.

Its best used right away. It will keep for few months but will become less fragrant and may change in texture and form.

Garam Masala on Wiki

Garam masala, whose literal meaning is 'hot spice' (in the meaning of high temperature as opposed to spiciness), is a basic blend of ground spices to be used alone or with other seasonings. It is common in the Indian, Bangladeshi and Pakistani cuisines.

There are many variants and each one is formulated for a specific purpose. There are numerous ways in which Garam Masala is prepared in different regions of India. There is no way of determining which of them are more authentic than others.

Some recipes blend spices with herbs. Yet others grind the spices with water, vinegar or other liquids, such as coconut milk, to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a masala is cooked before use to release its flavours and aromas.

5 Spice - essential in Bengal kitchen...aka Panch phoron/Paach Puran

Paanch Phoron

This mix of 5 spice is a MUST HAVE for a Bengali kitchen! Its a flavor explosion when added to any dish at the end of the cooking process or to fry veggies and fish with. When these are tempered, it will fill you with a strong earthy and spicy aroma thats just beautiful. What exactly is in this fantastic spice mix?

It is a mix of 5 whole spices, usually consisting of the following. Substitutions are sometimes made based on region...

Jeera (Cumin): 2 tsp.
Kalojeera (Nigella): 1/2 tsp.
Methi (Fenugreek): 1 tsp.
Radhuni* (Ajwain): 2 tsp.
Sorshe (Mustard seeds): 1 tsp.
[Most popular and typically use Mouri (Fennel seed)]

Most recipes say to use equal portions of all but, this recipe of proportions is from the Bengali cookbook Khado, Ranna and Pusti by Siddiqua Kabir first published in 1978. So, thats what I am going by. The use of mustard seed in place of fennel is my personal choice, the book and typical Panch Phoron uses fennel. I don't really like the taste of fennel seeds in different foods so I use mustard instead.

I was working this post I wondered, that there must be some ancient wisdom at work as to why these particular 5 spices are put together. Whether medicinal value or religious or otherwise...so I have been asking around and doing some research online. So far, people around me don't seem to have the vaguest idea except to point out the traditional spices, perhaps I am just asking the wrong persons. I have found different medicinal uses for each spice, perhaps that's all there was to it!

Well, I am going to continue with the research of these very ancient of spices and its uses in Bengali cooking. The posts will be individual and a link back from this one. I am excited to do this research and bring to you a somewhat comprehensive understanding of the histories and uses of each of the spices.

For now, enjoy cooking with Paanch Phoron. It remains in whole form and tempered or as a Tadka.

**Heat a tsp. or 2 of oil (most typically mustard oil) and add a tsp. of Paanch Phoron. Gently roast it - be careful because it will splutter! About 30 seconds is enough to release the aromas and oils. This can be added in the end of cooking a daal or just throw in some potatoes with onions and stir fry.

I will be sure to link back with recipes as I post them :)