Masala garam is a Traditional seasoning of the cuisine orient oriental That won the hearts of Gourmets around the world. Like curry, Garam Masala is almost universal in terms of culinary use. It is a chocolate-brown, light brown or brown-greenish powder with a sharp-sweet taste and a nutty smell. Well suited for cooking soups from legumes, fried snacks, sauces, vegetable salads. Well helps with colds and digestive tract.

The composition of Garam Masaly in various variations and proportions includes such spices as cloves, cardamom, coriander, cumin, bay leaf, nutmeg, black pepper, allspice, chili pepper, fennel, saffron, cinnamon. Each of the spices is cooked separately on a dry skillet until browned, then the spices are mixed, crushed and stored in a glass jar with a tight lid. Quality Garam Masala does not lose valuable spicy properties for several months.

This mixture of spices is ideal for dishes from chicken, vegetables, fruits, rice, legumes (lentils, beans, peas), appetizers, salads, soups, stews, as well as to various sauces. Garam Masala is added to sweet pastries: oatmeal and buckwheat cookies, cakes with berry, apple, pear or pumpkin filling, puddings, muffins, and also in batter (batter), in which pieces of vegetables or fruits are fried. Herbal teas, juices, fruit drinks are flavored with seasoning.

In India, Garam Masalu is called the spice of love. Translated from the Hindi language, the name of the seasoning "Garam Masaly" means "hot mix of spices". Modern pharmacology confirms: the spicy herbs that make up Garam Masala act warmly, as they help to improve blood circulation and lead to a state of excitement.

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Active ingredients:

Nutmeg (Myristica fragrans). It has a warming energy, stimulates, but at the same time calms. Affects the digestive system, respiration, nervous and reproductive systems. Ayurveda highlights the following properties of nutmeg: tones, improves digestion, carminative, anthelmintic and cleansing, strengthens the nerves.

Black pepper (Pepper nigrum). It improves gastric motility and removes excess mucus from it. It has antiseptic and antibacterial properties, and also improves blood circulation and immunity, helps with colic, constipation, food poisoning and respiratory diseases. Relieves migraines and headaches.

Cardamom real (Elettaria cardamomum). Harmful microflora, positive effects on digestion, appetite and metabolism, contains vitamin B6, also treats nervous and endocrine systems.

Cinnamon (Cinnamomum verum). Not only a well-known spice, but also a strong medicine. It strengthens the immune system and gives it its body strength in general. Detoxifies the gastrointestinal tract. Observed cinnamon positive effect on blood pressure, prevents the formation of thrombi and resulting in order cholesterol. It is a good agent for influenza and colds. Cinnamon also reduces pain.

Coriander (Coriandrum sativum). It helps to whet the appetite. Alcoholic poisoning. Normalizes the course of metabolic processes in the body. It eliminates flatulence, constipation or diarrhea.

Cumin (Cuminum cyminum). Cumin improves digestion, appetite, has a diuretic effect, removes waste and is used in skin therapy. Is antiseptic, helps dissolve tumors, various skin swelling, relieves pain. Good for respiratory tract treatment. It helps fight nausea, including in the first months in pregnancy. It is recommended that you pay attention to your skin. With bleeding gums.

Instructions for use: Garam masala is recommended.

Of The composition of the Garam Masala: Cumin (Cuminum cyminum), Coriander (Coriandrum sativum), Cardamom real (Elettaria cardamomum), Black Pepper (Pepper nigrum), the Cinnamon (Cinnamomum verum), Clove (Syzygium aromaticum), Nutmeg (of Myristica fragrans) .

Purpose: body cleansing, toxins, various diseases of the digestive tract, aromatization dishes.

Features

Active ingredients: 

Clove (Syzygium aromaticum)

Cumin (Cuminum cyminum)

Cardamom (Cardamomum)

Coriander (Coriandrum sativum)

Cinnamon (Cinnamomum verum)

Nutmeg (Myristica fragans)

Black pepper (Piper nigrum)

Appointment of Ayurveda: 

Metabolism

Digestive system