(Ripon) wrote in news:40276237.0311181532.3e2224d8
@posting.google.com:

Mary wrote in message
On 3 Nov 2003 20:19:34 -0800, (Ripon) wrote:



The spices used
in a Chai masla are- Ginger,Cardamom,cumin, cloves, garam
masala(Aromatic spice mix),Cinnamon etc.

What are the spices in the garam masala?


Mary

Mary:

Sorry somehow I skipped your question before. Around south Asia we
buy Garam masala from the market and this mix also different- time to
time and brand to brand. It is always a secret recipes. But I have
seen my mother used to say- "Garam masala" is a mix of almost all
spices. After reading your post, I talked with her and trying to
explain. It's an aromatic mix spices-

Coriander, Turmeric, chilies( Red & Green), Fennel seeds, salt,
Pepper, Ginger, Cumin, Cinnamon, Cardamom, Cloves, Nutmegs, Bay
leaves, Darchini (One type of Cinnamon), Tamarind, Peppercorns,
Saffron( If you buy your spices separately try to buy Spanish
Saffron), Poppy seeds etc. etc.

I don't know if they are all available in US market but you can try in
Indian or Bangladeshi store. There is a famous brand name "Radhuni"
means "Cook" in English. It is a famous Bangladeshi brand who sells
garam masala. You should find it in Bangladeshi store. If you are
around Washington DC area try the Bangladeshi store name- Madina Store
In Arlington. I am afraid, I don't know any other Bangladeshi store
around there. But I am quiet sure all Bangladeshi store sell this
brand. Hope this information will help you. If you have any further
question, just feel free to ask anytime. Enjoy you Chai masala or I
better say Masala Cha.

Ripon
(From Bangladesh)


Hi Ripon,

While the Indian subcontinent is not part of my own ethnic background, I
very much enjoy cooking the foods of that region. As a result I have a
lot of cookbooks and have spent a fair amount of time at a number of
Indian/Pakistani/Bangladeshi grocery stores, shopping and chatting. (It
is wonderful to live in a community where one can do that.) Most garam
masala is ground (not whole spices). By the time packages of garam
masala make it to grocery shelves in the US, much time has passed. (The
packages usually have dates on them.) Ground spices lose their flavor
and aroma much faster than whole spices do. As a result, the garam
masala that one makes at home, starting with whole spices, can be much
more aromatic and flavorful than what one buys in the store. It is easy
to do the grinding in an inexpensive coffee grinder. (The only exception
is cardamon seeds, which are small and very hard.) Just don't use the
grinder for coffee - you will end of with an odd-tasting cup.

As you say, there are many different recipes for garam masala, and most
you are good number of ingredients. Happily, it is easy to find the
ingredients at an ethnic grocery such as the one you suggest near
Washington. Also, you can get anything you need online (Penzey's is
wonderful).

In the list of ingredients that you mention are two different kinds of
cinnamon and poppy seeds. I believe that at least one of the types of
cinnamon that you list is what is called "Ceylon" or "soft stick"
cinnamon here. It is also used in Mexican cooking instead of the hard
stick cinnamon used in American recipes. The type of cinnamon that
Americans use actually isn't cinnamon at all. It is from a cassia tree!
True cinnamon comes from a completely different tree, is crumbly instead
of hard, and has a somewhat different flavor (I think it is less biting).

The garam masala recipes that call for poppy seeds always specify white
poppy seeds. This ingredient is probably unfamiliar to many Americans
but it is not hard to find (see above about groceries and online). It
goes rancid very easily so I keep my supply in the freezer.

Debbie

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