Spice Blends are great for invigorating the flavor of cooked vegetables. They also make great dry rubs or a tasty addition to breading mix before meat is deep fried in oil.
That being said, the last thing anyone wants is to try something new, be sorely disappointed, and throw the unpalatable food out.
So I’ve added a new series to this blog spotlighting spice blends. If it sounds good, try it; if it doesn’t, at least you know what you’re missing and you’re more than okay with that.
I’m starting with one of my faves: Garam Masala (guhr-ahm mah sah lah)
Starting with the red bowl and moving to the right, we have Cumin, Black Peppercorns, Cinnamon, Cardamom, and Coriander.
Garam Masala is an Indian spice blend, whose versions vary across the subcontinent. Masala means blend, Garam means heat. But don’t be ‘alarmed’–the heat comes from its whole, unground spice pods, kernels, and sticks being simmered in oil to extract their individual flavors, and combine with the others for maximum impact. When the dish is ready to be served, ground spice is dusted on meat and vegetables.
In its native area, Garam Masala is used in curries.
Other uses: Here is the States, I like Garam Masala and melted butter for a great sugar-free flavor on sweet potatoes. Garam Masala is also tasty on scrambled or fried eggs. It would probably be pretty tasty on french toast as well.