Commercial Cooking Oil



commercial cooking oil
commercial garam masala powder should be fried before use?

Hi, I live in Italy and I can find commercial garam masala powder or how is called here curry powder. I have no idea if the spices have been roasted before grinding. I have seen many people that fry the garam masala powder in oil then add raw vegetables and water and cover the pot untill cooked. According to my point of view this way most of the taste of spices will be gone along with the steam while cooking, Since I don’t know if the seeds of garam masala have been roasted I fry the garam masala powder with ghee then cook the vegetables separetly and add the fried garam masala paste at the end of cooking, Any suggestions for it? Thank you. Cheers!

Typically the whole spices in the masala powder are dry roasted before they are ground. Cooking the powder smooths the rough edges and helps to blend it with the other flavors of the dish. I haven’t tried adding it the water when steaming veggies – thanks for the idea!

I liken cooking the masala powder up front to when I put pepper flakes or garlic in the oil when cooking Italian food. The flavor of the pepper flakes really pops and the garlic adds dimension to the oil that comes through in the final dish. If I add pepper flakes later in the cooking, they just don’t have the same zing.

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