some information about the contents of Garam masala

What does Garam Masala means? Garam Masala is an Indian whole-spice mix where all the spices are warm. Here, ‘Garam’ stands for Hot and ‘Masala’ stands for spice mix. Garam Masala has many health benefits in consumed in proper proportion. This is used in almost every Indian household.

 Garam masala has evolved as an important spice mix in Indian cuisine which adds extra flavour to the food. This evolved over the centuries through different culinary activities. This can be modified according to our preferences. This blend of spices is made from green cardamom, cinnamon, black pepper, coriander seeds, cumin seeds, cloves, fennel seeds, star anise, mace (javitri), nutmeg, black cardamom, and bay leaves. This mix adds life to your food and makes it more flavorful and lively.

In Ayurvedic science, Garam Masala is used in many Ayurvedic medicines because of its warming properties which help in healing the illness. From Ayurvedic Science, we got to learn many benefits of spices which are used to make the Garam Masala. From this, we also learned about the medicinal properties of spices and how they helped in healing disease. Now, we are using garam masala at our homes as medicine for our small illnesses.

Individual property of the Ingredients used in Garam Masala

1. Coriander seeds

Coriander seeds help in maintaining pitta dosh in our body. Adding this to our spice mix helps in adding volume to our dish. This is the base of the garam masala. This also helps in good digestion.  

2. Cumin seeds

Cumin seeds are rich in many nutrients like iron, calcium, magnesium, and vitamins which help in weight loss and blood sugar regulation. This is good for the metabolism of the body. Used in Garam masala or separately in every recipe.

3. Cardamom seeds  

Cardamom seeds are also known as the ‘queen of spices’. This is an important flavouring agent in Indian households. This helps in curing indigestion, bloating problems, gas and constipation. This contains a soft and pleasant aroma which is also helpful in curing bad breath problems and heart health.

4. Cinnamon 

Some researchers have shown that cinnamon can even cure cancer, what else do you need from a spice? Cinnamon is rich in polyphenols and has antioxidant properties. It also helps in lowering chronicle diseases. It also helps in regulating blood sugar levels after meals. Earlier cinnamon is used as a medicine to cure many infections.

5. Clove 

Clove is best for dental pains, sore throat, muscle pain, and headaches. It has very medicinal properties. It is us to give an aromatic, flavorful, and strong smell to Indian food. It is also used in toothpaste. It is used in both savoury and sweet dishes. 

6. Black pepper

Black pepper is very warm and provides heat to the spice mix. It has a spicy and pungent flavour. It is rich in medicinal properties helps in treating colds and coughs and other respiratory problems. The piperine in Black Pepper is good for our health and helps in the secretion of digestive enzymes for better absorption of nutrients. Also used in topical applications which helps in blood circulation and acts as an exfoliator.

7. Fennel seeds

Fennel seeds are cool and maintain a balance between the hot spices. This is very good for digestive purposes. This is used in food or even eaten raw, eating it raw after meals helps in better digestion. They have high fibre and low calories which promotes the secretion of digestive juice and helps in good digestion 

 8. Star Anise

This is a star-shaped spice used in Garam Masala. This is separately used in sweet and savoury dishes. It helps in treating cough, digestive problems and respiratory problems.

9. Mace 

We found that mace is the outer layering of the nutmeg seed which is sweet, warm and aromatic. It contains vitamins, minerals and some essential oils which are also used for perfumery things. This helps in digestion and treats nausea.

10. Nutmeg 

Nutmeg is a ball-like spice used in garam masala and also in beverages due to its slightly sweet taste. It offers a great flavour in baking also. It is used in medicines for its anti-inflammatory properties.

11. Black cardamom 

This cardamom is black and big in the cardamom family. It contains a strong smell and flavour. It has a different aroma and citrusy taste. Its shelf life is longer than that of green cardamom.

12. Bay leaf 

Bay leaf also known as tez patta. It is the aromatic leaf used in cooking. Its aroma depends on the freshness of the leaf. Using it a little makes a huge difference.

This is compulsory to use every spice in moderation as excessive intake may cause health problems. These spices are also harmful if consumed in large quantities. Persons with any medical condition or allergies consult their doctor.