5 things you should know about Garam Masala

View in browser Hey reader reader,  I'm Richa, the face behind My Food Story. Welcome to this series where I send you an email exclusive tip/recipe every Wednesday! Garam Masala is the wonder spice blend that every single kitchen in India has a jar of. I've seen garam masala being made every few months - in small quantities so that we always have a fresh batch. Its a ritual. And its that one thing that universally takes a dish to the next level. Every house in India also has their own recipe. And here's mine for all of you try: GARAM MASALA RECIPE I also thought I'd list out a few things you should know about using Garam Masala, especially if you don't use it often, to make your cooking better: Fresh homemade vs store-bought: I will always suggest you make garam masala at home as it stays fresh and fragrant for longer and tastes way better than pre-packed store-bought varieties. It's way easier to make than you think. Always buy small packets (50 grams or lesser) of spices so that you make just enough to last you about 6-8 months.  Storing it right prolongs shelf life: Store in an airtight container to prevent it from losing its wonderful aroma. It is best kept in a dark cupboard so that light cannot penetrate the spices, which helps them retain their taste longer. Refrigerating is not a good idea as the masala can come in contact with moisture, which causes it to spoil faster. Just remember to store in airtight jars, away from sunlight, in a cool and dry place. Use it at the end: Traditionally, it is used right at the end of a recipe so that the aromas and flavours stay fresh from the oils released. Simmer the dish for another minute or two after adding it and then serve it.  It is super versatile: Conventionally, it is used in a recipe as a seasoning to flavour meats, curries and veggies as it is so aromatic and fragrant. However, it can also be used as an ingredient in a dry rub or marinade. You can even use a pinch to spice up your tea and make some masala chai! A little goes a long way: You'll notice that most of my recipes that call for garam masala such as curries or biryani only require about ½ to 1 teaspoon of it. There's a reason it is used in small quantities - it's a potent spice blend. Adding too much garam masala or cooking it for too long can add a slightly bitter aftertaste. Hope this helps!! Is there anything else you need help with? Reply and tell me and I'll make sure to include it in my next few emails. Happy Cooking, Richa My Food Story Richards Town, Bangalore India You received this email because you signed up on our website or made a purchase from us. Unsubscribe