Garam massala

Garam massala . Hindu seasoning from a mixture of several of the seasonings. This mixture starts from a particular combination of personal tastes with the spices to use. Currently there is an industrial product that tries to replace this homemade combination.

Summary

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  • 1 Background
  • 2 Garam massala and Hindu cuisine
  • 3 Garam Massala 1
    • 1 Preparation
  • 4 Garam Massala 2
    • 1 Preparation
  • 5 Garam Massala 3
    • 1 Preparation
  • 6 See also
  • 7 Sources

Background

The Mediterranean Sea has been considered the cradle of the Civilized and Cultural World, and within them the Romans have been considered the first gourmets of civilization. They are credited with the first spice blends for culinary use. Specifically the combination with honey and olive oil with herbs. They were also the first to create or write culinary recipe books such as “De Re Cowagen”, with the use of garum mixing with some 20 different herbs (spices) as early as the 5th century AD. In addition, the use of Roman ketchup of the century III ane, based on oysters and other things, without the tomato, which does not appear until the 18th century in cook books.

When Marco Polo in the 13th century opened the way to East Asia, the use and abuse of spices that traveled through the Silk Road began . It was an open door to new and exotic flavors and smells for gastronomy. Admiral Christopher Columbus finished giving the “tip off” to the transformation of gastronomy. From Asia came Cinnamon , Nutmeg , Turmeric and Ginger , among others. From America , first came the chili powder, which became the paprika and the paprika, later the tomato, the peanut to finish with the industrialized and Europoid Chocolate in 1825 .

However, it is precisely in the 17th century , with the creation of the Dutch East India Company in 1602 , that the kingdoms of India were opened to western Europe. Although a little spice trade circulates, first by the Portuguese and the Dutch, it is the English who really set the culinary guidelines for these exotic dishes. The Curries , the Chutneys appear first in England, the relish change fatherhood and bow to Queen Victoria. It is almost the same case with Worcester or Lea & Perrins sauce, Sir Marcus Sandys, former governor of Bengal and renowned Epicurean, returns to England. “Addicted” with certain Indian dishes he had bought the recipe for a certain sauce that was freely administered. He asked two pharmacists, John Lea and William Perrins, to compose several bottles for him with that prescription. And in 1837 , with the premise of Sandys it was marketed under the name of Worcheter Sauce, although the last name of the first manufacturers has also endured.

Garam massala and Hindu cuisine

The diverse mix of Hindu ethnicities as well as the varied religions in India have produced some traditional dishes with regional variations throughout the country. However, curries have become the most internationalized, although others have not lagged behind.

Curry is nothing more than a type of sauce and a way of cooking main ingredients such as mutton, chicken or fish. The English applied it to the cows, although they kept “closed ranks” around the traditional mutton (ram). But, in this sauce vegetables were also sautéed: aubergines, potatoes (when they appeared from America) and others. And to prepare a real curry you need the touch of garam massala.

A mixture of condiments ( Spices ), some native and others not so much, but they serve as signature signature of the chef or cook. It does not take as many ingredients as a Mexican Mole, or preparation time like Chinese soy sauce or some of its own chutney. But …, it is a mixture with few fixed proportions and they are all variable. And the tastes can be so variable that although there is transmission from mothers to daughters in 90% of the time they are not the same.

With a secret … a gastronomic secret a sotte voce … if the recipe has two tablespoons … one is added during cooking and the other … when removed from the fire. Perhaps this is part of the culinary philosophy of Asians; in which most of the species are added at the end of the preparation of the dish.

We give three recipes so that it can be compared and even perhaps with certain variants adapted to our western uses or little knowledge about the hundred culinary spices.

 

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