Types of Masala(Spices)
MASALA simply means mixture of spices that provide layers of flavors.
GARAM MASALA is the most popular spice mix in India which involves grinding cloves, cumin seeds, black cardamom, cinnamon, coriander/cilantro seeds, bay leaves into a fine powder and is used in many curries.
Garam Masala can also have nutmeg as well as green cardamom in it depending upon the dish and the required taste of a particular dish.
PAANCH PHORON is a typical Eastern Indian spice mix containing 5 whole spices
Black Mustard seeds
When added in oil it’s used in dishes and in pickles particularly.
CAYENNE PEPPER/RED CHILI PEPPERS
These red peppers add zest to flavorful dishes around the world and health to those brave enough to risk their fiery heat.
Chili peppers belong to the family of foods bearing the Latin name "Capsicums”. They contain a substance called
"Capsaicin" which gives peppers their characteristic pungency, producing mild to intense spice when eaten. Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes .The hotter the chili pepper, the more capsaicin it contains.
Tropical capsaicin is now a recognized treatment option for osteoarthritis pain.
Cayenne or red chili peppers have been shown to reduce blood cholesterol, triglyceride levels and platelet aggregation while increasing the body's ability to dissolve fibrin, a substance integral to the formation of blood clots.
The bright red color also signals its high content of beta-carotene/pro-vit A.