Garam masala is a blend of ground spices common in North India and other South Asian cuisines. The word garam refers to intensity of the spices rather than capsaicin content. In North Indian cuisine Garam Masala is one ingredient common in most of the non-veg recipes or spicy curries. In fact Garam Masala is quite popular among chefs across all over the globe. Garam Masala has in it some 10 - 13 spices, which are quite strong and empowering in flavour and aroma.
I tried readymade Garam Masala of almost all the brands available in market, some are either too hot and some are just mere brown powder with no aroma. In some special recipes like Lahori Murg or Hyderabadi Biryani where freshly grounded Garam masala is added, you can feel the difference in taste, texture and aroma of the dish. Also, I have noticed that just teaspoon of homemade Garam Masala is enough to bring out right flavours in the dish unlike readymade ones, of which full tablespoon also is not enough.
Living in South India I have this advantage of buying best quality spices and thanks to my Kerala from friends who regularly replenish my Cardamom, Star Anise and Peppercorns supply, though in turn I bribe them with yummy food. But yea it's true that there is huge quality difference in spices in South India and Northern region, here you will find supreme quality, lot of variety and easy access. I want you to trust me on this, grinding garam Masala at home is no rocket science, otherwise I am such a lazy person who will never do it and it requires 15 minutes from your busy schedule that too once in a month or two.
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