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Masala – blend of spices

Masala is the Indian name of the spice mixes, there are mixes for a tandoor oven (tandoori masala), spicy dishes (garam masala) etc. Almost all kinds of masala contain pepper and other spicy seasonings. In addition to “dry” mixtures consisting of spices, masala and exist in the form of pastes, usually containing ingredients like ginger, garlic and onions.


Mixtures of spices and herbs, there is great variety as to taste and preferences of people, so here are just a few examples of the masala spices and their composition.

Chana Masala – spice blend for dishes with peas.

Composition Chana Masala: coriander, chilli, turmeric, cinnamon, black pepper, cloves, dried ginger, cumin, cardamom seeds, Bay leaf, asafoetida, black salt, fennel, mustard, cumin, dry mango, green cardamom, dried pomegranate, Mace.

Garam masala – the warming blend of spices.

The composition of Garam masala: cumin powder, coriander powder, black pepper, Bay leaf,chili powder,nutmeg, ground, cloves, cardamom powder, fennel powder.

In Hindi “garam” means “warm”. Spices used in Garam masala really “warm”, so they are indispensable in cold weather and the winter season for those who are prone to colds and hypothermia.

Garam masala is the perfect blend for soups of legumes, grilled appetizers, sauces, vegetable salads and vinaigrettes.

Amazing shades of taste garam masala sweet dishes: muffins, pies with apples, pear, pumpkin, ovsjanogo cookies, hot herbal tea and fruit (especially pear and Apple) drinks.

Garam masala, one of the most popular spice blends among the best connoisseurs of the culinary art all over the world, is a versatile tool that can give food a unique taste and aroma.

Widely used in the practice of cooking nutritious and healing Ayurvedic dishes, among which the most popular is Khichdi.

Curry is a famous Indian condiment. Curry might be:


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