Getting spicy

I found a garam masala mixture in the bulk section at Huckleberries in Hood River including cardamom, coriander, cloves, cinnamon, cumin, fennel and white pepper. It is not as spicy as curry mixtures with chilis.
It smelled quite pungent --- many Indians make their own to ensure strength and freshness. I bought enough to fill a small jar, and I also bought some turmeric, thinking I could substitute a mixture of the two for Mom, who objects if a curry is too spicy.
Spices such as those used in curry dishes can cut triglyceride levels by about one-third even if the meal is high in fat, according to a recent study at Penn State by researcher Sheila West, as quoted on NPR.
Her findings have been corroborated by cardiologist Ravi Dave at UCLA, who added that in addition to lowering triglycerides, insulin levels also dropped about 20 percent. Although other herbs and spices have these properties, he especially finds benefit in using curry. In India, the health benefits of spices are a part of Ayurvedic medicine.
As Mom is a diabetic who takes cholesterol-lowering drugs, I thought she could benefit from more of these spices in her diet. She already uses quite a bit of cinnamon.
Garam masala has healthful properties due to its combination of ingredients, which can vary by region and family tradition. In addition to cinnamon and coriander considered as useful in controlling blood sugar in diabetics, they are also anti-inflammatory.
Coriander has been found to lower cholesterol and can also be used for joint pain. Cumin contains iron, helps digestion and purportedly even helps fight cancer. Turmeric root powder is used in curry mixtures, and gives it the bright yellow color. Turmeric has curcumin, a strong anti-inflammatory, and is supposed to aid digestion in the bowel. Claims for its other health benefits include fighting arthritis, cancer, even Alzheimer's. Some say it also offers protection against cardiovascular and liver disease.
Ginger is another anti-inflammatory, and may be useful in fighting heart disease, cancer, Alzheimer's and arthritis. Bay leaf has antifungal and anti-bacterial properties.
Other ingredients in garam masala can include malabar leaves, nutmeg and star anise. The mixture can be toasted in the pan as the first step in cooking, or mixed with water, vinegar or coconut milk to make a paste to be added during cooking. It can also be added at the end of cooking to preserve more pungency.
I caught a whiff of the spice packages as I opened the cupboard yesterday, but decided I wouldn't make chicken tikka masala, as first planned. Mom is on a soup kick due to the cold weather and has been feeling a bit fragile. We had finished a batch of clam chowder, so I decided to make split pea soup. I veered a bit from Indian tradition by using Canadian bacon ends and pieces --- they are quite low in fat and add meaty flavor.
Split Pea Soup with Garam Masala
2 large carrots cut in 1/2" pieces
3 ribs celery, diced
1/2 yellow onion, chopped
1/2 green pepper, diced
4 cloves minced garlic
1 tsp. or so of freshly grated ginger
Add the above to a large dutch oven with 2 bay leaves and sweat the vegetables, stirring. Pour in the contents of a 32-ounce box of low-salt chicken broth, and chop 2/3 cup of the Canadian bacon ends and pieces, if used. Add a 1/2 tsp. Worcestershire, two grinds of black pepper, and 2 tsp. dried chives (optional).
Into the pot add 1 lb. split peas. Stir, reduce to a simmer and cover. When the peas begin to break up, check the moisture, adding 1-2 cups water or broth as needed. Toward the end of cooking, taste and add the appropriate amount of salt, plus 2 T. garam masala and 1 T. turmeric. Let the flavors blend and the split peas cook to the desired consistency. If you are tolerant of heat, add chili flakes or sriracha to taste. To make it even more spicy, you could add 1 chopped and seeded chili pepper with the vegetables at the beginning of cooking.
In a thicker version, this can also be served over brown basmati rice.