Garam masala (Hindi: गरम मसाला; Punjabi: ਗਰਮ ਮਸਾਲਾ; Urdu: گرم مصالحہ; Bengali: গরম মসলা garam ("hot") and masala (a mixture of spices)) is a blend of ground spices common in cuisines from the Indian subcontinent. It is used alone or with other seasonings. The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.
Typical ingredients for a garam masala incude Black peppercorns, mace, cinnamon, cloves, brown cardamom, nutmeg, and green cardamom The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.
Some recipes call for the spices to be blended with herbs, while others call for the spices to be ground with water, vinegar, or other liquids, to make a paste. In some recipes, ingredients including nuts, onions, or garlic may be added. Some recipes also call for small quantities of star anise, asafoetida, chili, stone flower (known as dagadphool), and kababchini (cubeb). The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas.
- 1 oz
- packaged in plastic zip-lock