Garam masala

Garam masala (from Hindustani گرم مصالحہ/गरम मसाला garam masālā, "hot spices") is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings. The specific fixings differ by district, but it regularly incorporates a blend of flavors like cardamom, cinnamon, cumin, cloves and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.^{[citation needed]}

Ingredients

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 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^[2] contains (with Hindi/Urdu names in parentheses):

• Fennel (saunf)
• Indian bay leaves or malabathrum (tej patta)
• Black and white peppercorns
  (kali/safed mirch)
• Cloves (laung)
• cassia bark
  (dālacini)
• Mace (outer covering of nutmeg) (javitri)
• Black and green cardamom pods (ilaici)
• Cumin (jīra)
• Coriander seeds (dhania)
• Red chili powder (lāl mirch)

Some recipes

• Baharat
• Bangladeshi cuisine
• Bengali cuisine
• Chaat masala
• Curry powder
• Indian cuisine
• Nepalese cuisine
• Pakistani cuisine
• Spice mix
• Panch phoron (Indian five-spice blend)
• Chinese five-spice blend

References

External links

Wikibooks Cookbook has a recipe/module on

• Garam masala

• Spices Name in Hindi and English