Garam Masala - (for use in Summer Season)
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According to Ayurvedic medicine, garam masala is
named for its ability to provide heat to the body
and improve the digestive fire. The foundation of
this 5,000-year-old natural healing remedy is the
digestive fire. According to Ayurveda, you need to
give your body the right kind and the right number
of hot foods.
Garam masala, which literally means hot (garam)
spice (masala), is a popular spice blend
used throughout India and neighbouring countries
too.
This not only enhances the taste of
food but also helps in preventing water borne
diseases and stomach disorders. It helps in
preventing various types of diseases like loss of
appetite, sour belching, white tongue, heaviness of
stomach, flatulence or bloating, gas problem,
gurgling, abdominal pain, intestinal worms etc.
Garam masala originates in India.
Garam masala is a multipurpose spice that helps
promote health in almost all aspects of our
body. It can be made from many different spices but
some of the most common are cinnamon,
peppercorns, cardamom, mustard seeds, coriander
seeds, cloves, mace, and nutmeg
which provide us health benefits. It depends on
which spices you add in garam masala recipe which
will provide your health benefits.
It is added in small quantities at the end of the
cooking process, or along with the tempering.
Garam masala was very common during the rainy season
in ancient India. But now it is used in all seasons.
Even now in India one cannot even eat anything
without garam masala. Hence there are two different
formulations of garam masala which should be used
separately in summer and cold season.
Why this is
DIFFERENT:
Prepared
by HAND GRIND process. Direct
sourced from the farms where only use natural
process to grow the crops based on cow dung and
urine.
The special thing is that the crops grown by this
method are rich in nutritional value. At the same
time, it is also harmless due to no use of any kind
of chemical in agriculture.