Garam Masala: Garam masala from Hindi garam ("hot") and masala ("mixture") is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; garam masala is pungent, but not "hot" in the same way as a chili pepper. Ingredients for garam masalaThe composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, star anise and coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala, none of which is considered more authentic than another. Some recipes call for spices to be blended with herbs, while others grind the spices with water, vinegar or other liquids such as coconut milk to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a masala is roasted before use to release its flavours and aromas. It is generally understood that the spices to be included in a garam masala will vary according to region and personal taste. A Northwest Indian garam masala usually includes cloves; green, black, and/or brown cardamom, cinnamon, cassia, mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of caraway and black cumin. The components of the mix are ground together, but not roasted. Commercial mixtures: A commercial package of Garam masala can be had as a commercially-prepared ground mixture made from spices. Many commercial mixtures may include more of other spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel. While commercial garam masala preparations can be bought ready ground, as with all ground spice, they do not keep well and soon lose their aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. When commercially ground garam masala is used in dishes, it is often added at the end of cooking so that the full aroma is not lost. Whole garam masala, however, is added early to the cooking fat, oil, or ghee for a more pungent flavour.
Garlic: Garlic has been used as both food and medicine in many cultures for thousands of years, dating back to when the Egyptian pyramids were built. Garlic requirement is always demanding for us as a export sale as well as on import purchase.
Ginger dry: Dry ginger is dried form of Ginger. Suppliers of Dried ginger from African/chinese markets may contact us with their firm offer along with detailed specifications & quality arrangement. Whole raw roots are generally referred to as fresh ginger. A piece of the rhizome is called a ‘hand’. It has a pale yellow interior and a skin varying in color from brown to off-white. Whole fresh roots provide the freshest taste. The roots are collected and shipped when they are still immature and the outer skin is a light green color. Dried roots are sold either ‘black’ with the root skin left on, or ‘white’ with the skin peeled off. The dried root is available in whole or sliced form.



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