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Garam masala

South Asian spice mix

Garam masala (Hindustani: garam masālā, ) is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, and Caribbean cuisines. It is used alone or with other seasonings. The specific combination differs by region, but it regularly incorporates a blend of flavours like cardamom, cinnamon, cumin, cloves, bay leaves, star anise, and peppercorns. Garam masala is used in a wide range of dishes, including marinades, pickles, stews, and curries.

Ingredients

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 another. The components of the mix are roasted, then ground together or added to the dish for flavour just before finishing cooking.

A typical Indian version of garam masala contains (with Hindustani names in parentheses):

Fennel (sauṅf)
Indian bay leaves or malabathrum (tej pattā)
Black and white peppercorns (kāli/safed mirch)
Cloves (lauṅg)
Cinnamon or cassia bark (dālacīnī)
Mace (outer covering of nutmeg) (javitri)
Black and green cardamom pods (ilāīcī)
Cumin (jīra)
Coriander seeds (dhaniā)
Red chili powder (lāl mirch)

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. 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 emphasised. A masala may be toasted before use to release its flavours and aromas. In the east of the Indian subcontinent, in West Bengal, Odisha, Assam and Bangladesh only cardamom, cinnamon and clove may be substituted for the assortment.

The Burmese masala (မဆလာ) spice blend used in Burmese curries typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.

References

(15 May 2020). "Trinidad Garam Masala - Calypso Kitchen".
"Radhuni Garam Masala - Online Grocery Shopping and Delivery in Bangladesh".
Gurjar, Rachel. (16 May 2022). "Garam Masala Is My Love Language".
(31 May 2024). "Garam Masala: A Simple Road to Delicious Indian Dishes".
(10 November 2023). "14 Flavorful Recipes Using Garam Masala".
Harris, Kimi. (4 January 2015). "Garam Masala No Cook Pickled Onions".
Rama Rau, Santha. (1969). "The Cooking of India (Foods of the World)". Time Life Education.
(19 September 2017). "Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast". Rockridge Press.
Bhide, Monica, "[https://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring Garam Masala: A Taste Worth Acquiring] {{Webarchive. link. (2018-06-08 ". npr.org. 27 April 2011)
(2009). "To Myanmar with Love: A Travel Guide for the Connoisseur". ThingsAsian Press.

Info: Wikipedia Source

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