BAM Garam masala is one of the most popular spices in India and is therefore found in most Indian recipes. Literally translated, the name means a warm mixture, and it is so named because of the final warm flavour provided by the intermingling flavours of the different spices. It can be used in a wide variety of dishes: meat, fish, shellfish, soups or stews.
Origin: Slovenia.
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BAM Garam masala - which literally translates as warm mix - is one of the most popular spice blends in India. When we talk about taste, we are talking about the intermingling flavours of all the spices in the blend. The end result is a warm and rich taste. It is typical of all spice blends that each province has its own version. It is therefore unlikely that in different places we will get a blend - even if it bears the same name - with the same ingredients and in the same proportions.
Although it is a slightly spicy mixture, it is added to dishes more for the taste than for the heat. The amount of the spice mix added to the dish depends on our taste. If we are preparing a dish according to a typical Indian recipe, the amount of mixture will be quite large, as they like strong and pronounced flavours.
The mixture releases the most flavour if added before the end of cooking, but can also be used to season a dish that has already been prepared and served. It can be used to season a wide variety of dishes: meat (pork, lamb), fish, shellfish, prawns, vegetables such as peas and beans. It can be sprinkled over scrambled eggs or added to a wide variety of soups and stews.
Cumin, cinnamon, cardamom, coriander, black pepper, nutmeg, cloves.
May contain traces of gluten.
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