About Cloves

This is the small, brown, nail-shaped spice, once found only in the islands of the Moluccas, east of Bali.

A clove is the small, brown, nail-shaped spice, once found only in the islands of the Moluccas, east of Bali, and is one of the most prized and ancient spices of the East. It is used as a flavouring in a variety of Balinese, SE Asian and Indian dishes, and in the West as flavourings in sweet dishes. It is also used to make clove-scented cigarettes, popular in Indonesia. Indian cuisine rarely uses cloves in desserts but it is used in savoury and rice dishes. Many countries use cloves for pickling.

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Indian Essentials: Cardamom | Green, Black and White Cardamom | Elaichi

Did you know that Cardamom comes in three varieties?

Did you know that Cardamom comes in three varieties?

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Indian Essentials: How to Make Garam Masala

Garam Masala is a wonderfully warm and versatile mix of spices used in a range of Indian dishes.

If you are even the smallest bit familiar with Indian food, you will have heard of Garam Masala. It is a wonderfully warm and versatile mix of spices used in a range of Indian dishes. Not necessarily spicy hot, it consists of spices that warm and nourish the body, such as cardamom, cloves and cinnamon.

Garam Masala is a mixture of spices, and the combinations vary with each household. They say it is basically Persian in origin, but is now indispensable in North Indian cuisine.

Garam Masala is particularly loved in the North where the winters are cold. It is not a prescriptive mix – it is open to interpretation with each region of India creating distinct blends with flavours characteristic of the region. A teaspoon of Garam Masala gives a North Indian character to any dish – try it with Basmati rice, or sprinkle it over cooked dishes.

The variety in recipes is easily explained. The cuisine varies so much across India that the spices in Garam Masala are chosen to best compliment the local foods. Each region and each family adjusts their mix to suit the flavours of the cuisine, personal preference and the dish being made. When you have such a large canvas of spices to choose from, why would you not do that?

Generally, but not always, Garam Masala is sprinkled over food towards the end of the cooking to retain its aroma.

The garam masala spices can also be used whole, but more traditionally, they are ground together in a mortar and pestle. If you don’t have one, a blender or spice grinder will do. If you want to use whole Garam Masala, try a rice dish in which you grind only the nutmeg and add the other spices into the rice water as it boils.

Are you looking for spice blends? Try Sundakkai Podi, Rasam Powder, Sambar Powder, Malaysian Curry Powder and Sri Lankan Thuna Paha.

Browse our other Spice Mix recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.

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