https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGaram_masala%2F5%2Fen 2026-09-13T16:31:44Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Garam_masala/5/en&diff=143967&oldid=prev 2024-08-16T00:18:45Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Some recipes call for the spices to be blended with herbs, while others call for the spices to be ground with water, [[vinegar]], or other liquids to make a paste. Some recipes include [[Nut (fruit)|nuts]], [[onion]]s or [[garlic]], or small quantities of [[star anise]], [[asafoetida]], [[Chili pepper|chili]], [[Parmotrema perlatum|stone flower]] (known as &#039;&#039;dagadphool, lichen&#039;&#039;), and &#039;&#039;kababchini&#039;&#039; (&#039;&#039;[[cubeb]]&#039;&#039;). The flavours may be blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas. In the east of the Indian subcontinent, in [[West Bengal]], [[Orissa]], [[Assam]] and [[Bangladesh]] only cardamom, cinnamon and clove may be substituted for the assortment.</div>

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