The order is coriander first, then the ground ginger, then thegarammasala, and finally the chilis.
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The dark brown variety is used in certain curries, pilaus and biryanis and the inner seeds are often used for makinggarammasala.
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Each culinary region has a distinctive "garammasala" blendindividual chefs may also have their own.
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Garammasalafreshly prepared is much more aromatic and has a fuller flavour than ready-packedgarammasala.
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Turmeric powder or cumin seeds orgarammasalacan be added for different taste.
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After the onion turns golden brown, ground spices (turmeric, coriander, red chili powder, "garammasala", etc.) are added.
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Garammasalais known to create body heat which helps the body to retain warmth in a cold climate.
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Garammasalais used in many different ways.
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They have a strong and distinctive flavour and are an essential ingredient ingarammasala.
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In addition,garammasala, a blend of powdered spices is sprinkled over the stew.
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Black cardamom is sometimes used in "garammasala" for curries.
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Common spices includegarammasala, dried chili powder, cumin powder, turmeric and ngapi, a fermented paste made from either fish or prawns.
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Garlic, ginger, turmeric, red chilli andgarammasalaare used in most dishes, and home cooking regularly includes curry.
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Once the onion and garlic have turned slightly golden then turmeric andgarammasalaare added.
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For example, "garammasala" is used less in summer.
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These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.