Masala

Masala is the Indian name of mix of fragrant spices which in addition to spiciness giving to dishes exert beneficial influence on a human body and processes proceeding in it. In each region of India the option of masala is cultivated, but the same components are the basis for all combinations.

Kinds of masala and their property

Masala is very popular type of spices that is explained by its unique property to increase nutritional value of any dish. Besides, masala helps work of a GIT, promotes improvement of digestion and comprehensibility of food, has the disinfecting effect.

In our country the greatest distribution received several popular kinds of masala which are among the tandoor masala, panch-masala, garam-masala, chaat-masala and a combination of spices for tea.

One of the most known and popular kinds of masala in the world is garam-masala. Black and white pepper, a carnation and cinnamon, leaves of a curry and laurels, long pepper of a pippala and an anisetree, a zira (the Indian caraway seeds) and black caraway seeds, a coriander and black, green and brown cardamom, and also nutmeg are a part of its various variations. All these components of masala have a number of useful properties. For example, the carnation is used in medicine as carminative and the microbicide, helps to appease a dentagra, eliminates oral cavity infections. Besides, it is the means calming and recovering forces which is applied after nervous and physical overfatigue, and still activates memory. Not less useful component of this type of masala are so-called Roman caraway seeds (кумин or a zira). This spice is rich with curative essential oils, protein and calcium, contains sugar and resinous substances. Including it in a daily diet, it is possible to help an organism it will be cleared of slags. It is considered that the zira promotes clarification of respiratory bodies, and also stimulates a nervous system that allows the person to feel ease inflow.

Chaat-masala differs in a combination of a large number of spicy components. The tung tree, assafetida (a hing, a giant-fennel) and mango (амчур), the black and red (Cayenne) pepper crushed in powder and ginger, seeds of caraway seeds and fennel, and also black salt of a volcanic origin (a calla became wet) and already ready mix garam-masala can be its part powder of beans. Each of components of this masala has recreational effect on a human body. For example, assafetida, despite the sharp taste and a smell, serves as quite effective remedy in fight against osteochondrosis, polyarthritis and radiculitis, favors to recovery of hormonal functions of gonads and adrenal glands, is the fine spasmolysant calming and a purgative, helps to get rid of an ear-ache, intestinal and skin parasites. Fennel contains carotene, ascorbic acid and a set of vitamins. This spice is antioxidant, an excellent clearer of blood and removal of toxins and ideal medicine at a weak stomach, pancreatitis and cholelithiasis. Physicians recommend to include fennel in a course of treatment of neurosises, a depression and sleeplessness, oncological diseases and radiation exposure, and also in some other cases.

The tandoor masala represents the "bouquet" of spices intended for preparation of dishes in the tandoor (tandoor) and giving of useful properties to them. The tandoor of masala garam-masala forms a basis, and its auxiliary components are the same caraway seeds, ginger, garlic, the Cayenne pepper and lemon juice. All these components are widely known for the medicinal properties. Distinctive property the tandoor of masala is ability to keep all useful properties at considerable temperature influence and even to increase them.

"Simplest" is panch-masala – the spicy mix consisting of five spices: fennel or anise, seeds of Shambhala and black mustard, black caraway seeds (kalindzha) and Indian (kumin). Seeds of Shambhala, distinctive making this masala, have the mass of useful properties and a unique smell. Shambala is a valuable source of iron, protein and vitamins of the B and D group. It promotes release of an organism from slime, toxins, excessive fat, stimulation of mental capacities and serves as effective fortifying remedy.

Tea masala – an immunomodulator and the power engineering specialist

The special attention is deserved by tea masala – the mix of spices sated with dense aroma, esteemed by inhabitants of the southern Asia, and now and many other corners of Earth. Tea masala is applied to preparation of special drink on the basis of strong Indian tea with addition of fat milk. This drink is the peculiar power engineering specialist possessing strong the warming, tonic and fortifying effect.

Recipes of tea masala exists also much, as well as options of use of other types of masala, but long leaf black tea, ginger, fennel, nutmeg, a carnation, cinnamon, cardamom and milk without which useful properties of spices do not reveal up to the end have to remain the main components always. Besides, in addition in tea masala the anisetree, Shambala, a saffron, pepper, almonds, rose-petals and other traditional east spices can be used in various variations.

The advantage of tea masala consists in the combined influence of all spices entering it – not without reason prior to the beginning of an era of chemical pharmacology as drugs they were used. Spices provide inclusion in drink of a vitamin and mineral complex, unique on structure, make surprising recreational impact not only on a body, but also on a psychoemotional component. Masala in combination with mint or a melissa is recommended to use rather weak tea as a natural calmative. In India tea masala is often applied to any treatment of indispositions, drowsiness, lack of appetite, vascular diseases, at disbolism and blood circulations, and also at all types of catarrhal and infectious diseases.

Unique taste, useful properties and effective recreational action allowed to build tea masala in the category of favourites from among all hot drinks of India and some other southern Asian countries.