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Garam Masala is worth reconsidering says food writer

Garam Masala can be made of different spices depending on source

 

Former engineer turned food writer for NPR, Monica Bhide, has urged budding-chefs to acquire a taste in Garam Masala.

Once overpowered by the flavours, Ms Bhide says she revisited the spice after years of disliking it to discover its virtues.

"The combination of cinnamon, nutmeg, cloves, cardamom, mace, peppercorns, coriander and cumin was just overpowering for me," Ms Bhide admitted in her NPR article.

She explained that she later discovered the "magic" of the culinary spice.

Ms Bhide revealed: "It makes such a difference in a dish: cinnamon adds sweetness, pepper adds heat, nutmeg adds complexity, coriander makes it a touch lemony and adds texture. The spices all play so well together!"

While she didn't advise people against buying pre-mixed garam masala, she warned that it varies greatly from location to location and that anyone who wanted consistency should make their own blend.

"Garam masala is one that I always make at home. It has to have the right balance of flavors that appeals to my palate."

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