Masala

The collective name for spice mixtures from the Indian subcontinent is masala. Recipes are passed down from generation to generation. The spices are usually (lightly) roasted, but sometimes sun-dried. Masala is often added last to preserve the rich aroma. It's a misconception that 'garam' means hot, as in sharp or spicy. It actually means warm, in the metabolic sense of the word. Therefore, nutmeg and cloves are used, black pepper (It is not for nothing that India is called the home of the black pepper) and no chilipeper.Soortgelijke We find spice mixtures in Iran (formerly Persia), the Middle East, and Asia Minor, among other places, under the names advieh and baharat. They all share the commonality of recipes, as they are passed down from generation to generation.

The term garam is of Persian origin, as is maςaleh. It means "ingredients."

Garam masala is primarily used in vegetarian dishes. Turmeric is often absent in these dishes. After all, garam masala is not technically a "curry." However, ready-made garam masala often uses turmeric in large quantities because Western expectations are, apparently, geared towards its yellow color.

In our shop, we offer you three masalas of British origin, and for good reason: of all European countries, the United Kingdom has the closest ties to the Indian subcontinent and by far the largest population of Indians. Here they are:

  • garam masala
  • Punjabi masala
  • Kashmiri masala