Garam masala: Difference between revisions

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* Red [[chili powder]] (''lāl mirch'')

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 ''dagadphool, lichen''), and ''kababchini'' (''[[cubeb]]''). 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.~~<ref name=rau/>~~ 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.

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 ''dagadphool, lichen''), and ''kababchini'' (''[[cubeb]]''). 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.

The Burmese ''masala'' ({{my|မဆလာ}}) spice blend used in [[Burmese curries]] typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.

@@ Line 22: / Line 22: @@
 * Red [[chili powder]] (''lāl mirch'')
-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 ''dagadphool, lichen''), and ''kababchini'' (''[[cubeb]]''). 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.<ref name=rau/> 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.
+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 ''dagadphool, lichen''), and ''kababchini'' (''[[cubeb]]''). 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.
 The Burmese ''masala'' ({{my|မဆလာ}}) spice blend used in [[Burmese curries]] typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.