Garam masala/ja: Difference between revisions

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* 赤[[chili powder/ja|唐辛子パウダー]](''lāl mirch'')

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~~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.~~

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 * 赤[[chili powder/ja|唐辛子パウダー]](''lāl mirch'')
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+レシピによっては、スパイスをハーブと混ぜ合わせるものもあれば、スパイスを水や[[vinegar/ja|酢]]、その他の液体と混ぜてペースト状にするものもある。レシピによっては、[[Nut (fruit)/ja|ナッツ]]、[[onion/ja|玉ねぎ]]、[[garlic/ja|にんにく]]、少量の[[star anise/ja|スターアニス]]、[[asafoetida/ja|アサフェティダ]]、[[Chili pepper/ja|唐辛子]]、[[Parmotrema perlatum/ja|石花]](''dagadphool, lichen''として知られる)、カバブチーニ(''[[cubeb/ja|cubeb]]'')などを含むものもある。風味をブレンドしてバランスの取れた効果を得ることもあれば、単一の風味を強調することもある。マサラは使用前にトーストして風味と香りを引き出すこともある。インド亜大陸の東側、[[:en:West Bengal|西ベンガル州]]、[[:en:Orissa|オリッサ州]]、[[:en:Assam|アッサム州]]、[[:en:Bangladesh|バングラデシュ]]では、カルダモン、シナモン、クローブのみで代用されることもある。
-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.
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