Wholesale Garam Masala

Garam Masala is primarily used to activate digestion, stimulate gastric juices and digestive enzymes. It is also an anti-inflammatory for the intestines and liver. This spice is very rich in iron, phosphorus, potassium, magnesium, sodium, manganese, and selenium. In terms of vitamin content, it is very important due to the high percentage of B, PP, and C vitamins. Garam Masala is prepared by toasting, grinding, and mixing various aromatic plants: coriander, cassia, star anise, black pepper, ginger, green and black cardamom, allspice, bay leaf, nutmeg, and cloves. This spice is typical of Indian cuisine and can give dishes to which it is added a particular, pungent flavor, but not spicy: despite its literal translation being hot spice, boiling spice. Traditional Ayurvedic medicine uses this mix as a remedy for hypothermia and it is also believed to increase body temperature by acting as a metabolism activator, indeed, its etymology derives from this use. Garam Masala is primarily used to activate digestion, stimulate gastric juices and digestive enzymes. It is also an anti-inflammatory for the intestines and liver. This spice is very rich in iron, phosphorus, potassium, magnesium, sodium, manganese, and selenium. In terms of vitamin content, it is very important due to the high percentage of B, PP, and C vitamins. It is generally added to foods at the end of cooking to preserve its aroma. Alternatively, a teaspoon is added to fry in hot oil during the preparation of any sauté to make it more flavorful and fragrant. Garam Masala is excellent for seasoning chicken, couscous, and rice. It is widely used to flavor batters combined with coconut milk and water; it is added to yogurt to marinate red meats. It pairs well with vegetables or for preparing legume and cereal soups.