Mehak Food And Spices

Mehak 100g Mix Garam Masala Whole is a classic North Indian spice blend composed of a variety of whole, aromatic spices. The term "garam masala" translates to "warming spices," reflecting both the literal heat and the warming effect these spices are believed to have on the body. This blend is a cornerstone of Indian cuisine, prized for its ability to add depth, fragrance, and complexity to a wide range of dishes126.

Typical Whole Spice Ingredients: While recipes vary by region and household, a traditional dried garam masala whole blend commonly includes:

• Coriander seeds (dhania): Earthy, slightly citrusy flavor
• Cumin seeds (jeera): Warm, nutty, and smoky
• Black peppercorns (kali mirch): Pungent heat and aroma
• Cloves (laung): Strong, sweet, and slightly bitter
• Green cardamom pods (chhoti elaichi): Sweet, floral, and citrusy
• Black cardamom pods (badi elaichi): Smoky and robust
• Cinnamon sticks (dalchini): Sweet, woody, and warm
• Bay leaves (tej patta): Herbal and slightly floral
• Fennel seeds (saunf): Sweet, licorice-like
• Mace (javitri): Subtle, warm, and aromatic
• Nutmeg (jaiphal): Sweet and nutty
• Star anise (chakri phool): Sweet, licorice aroma
• Caraway seeds, sage, dried ginger, and dried red chilies may also be included in some regional or personal variations12356.

Mehak 500g Mix Garam Masala Whole refers to a blend of ground spices used extensively in Indian and South Asian cooking to add complex flavors, aroma, and heat to dishes. These spice blends vary widely by region, dish, and personal preference, but some of the most common and popular masalas include Garam Masala, Biryani Masala, Tandoori Masala, and mixed masalas.

Common Characteristics

• Composition: Masala mixes typically combine several spices such as cumin, coriander, cardamom, black pepper, cinnamon, cloves, nutmeg, bay leaves, star anise, fennel, mace, and sometimes chili powder or garlic powder.

• Preparation: The spices are often dry roasted to enhance their aroma and then ground into a fine powder or coarse blend.

• Usage: Masalas are used to season curries, rice dishes, meats, vegetables, and snacks. They can be added during cooking or sprinkled at the end for a fresh burst of flavor.

Popular Types of Masala Mixes

1. Garam Masala

• A warm, aromatic blend typically containing cumin, coriander, cardamom, black pepper, cinnamon, cloves, nutmeg, and sometimes bay leaves and star anise.

• Used widely across Indian cuisine to add warmth and depth to dishes.

• The exact recipe varies regionally, with some versions including fennel, mace, or black cardamom.

• Often added towards the end of cooking to preserve its fragrance12458.

2. Biryani Masala

• A more complex blend designed specifically for biryani and other layered rice dishes.

• Includes spices like bay leaf, star anise, green and black cardamoms, cinnamon, cloves, fennel seeds, black pepper, coriander seeds, shahi jeera (caraway seeds), mace, nutmeg, and sometimes stone flower (dagad phool).

• Known for imparting a rich, aromatic flavor profile that complements meats and rice6.

3. Mixed Masala (General Purpose)

• A versatile blend combining Kashmiri chili powder (for color and mild heat), cumin, coriander powder, garam masala, turmeric, and garlic powder.

• Used to build flavor in a variety of dishes from curries to grilled meats (braai).

• Focuses more on flavor than intense spiciness, with heat adjusted separately