Garam masala

Garam masala [from Persian گرم (garm, "hot") and Arabic ‏مصالح‎ (masâlih, “ingredients”)] is a blend of ground spices originated from India. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings.

For other uses, see Garam Masala (disambiguation).
Ground garam masala

Ingredients
Typical ingredients for a garam masala (clockwise from upper left): black peppercorns, mace, cinnamon, cloves, black 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,[1] and none is considered more authentic than others. The components of the mix are toasted, then ground together or added to the dish for flavour just before finishing cooking.

A typical Indian version of garam masala[2] contains (with Hindi/Urdu names in parenthesis):

Some recipes[3] 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. Some recipes include nuts, onions or garlic, or small quantities of star anise, asafoetida, chili, stone flower (known as dagadphool, lichen), and kababchini (cubeb). The flavours may be 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] In the east of the Indian subcontinent, in West Bengal, Orissa, Assam and Bangladesh only cardamom, cinnamon and clove may be substituted for the assortment.

See also

References
  1. Rama Rau, Santha (June 1969). The Cooking of India (Foods of the World). USA: Time Life Education. ISBN 978-0-8094-0069-0.
  2. Pitre, Urvashi (September 19, 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. p. 24. ISBN 978-1939754547.
  3. Bhide, Monica, "Garam Masala: A Taste Worth Acquiring". npr.org. April 27, 2011
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