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Garam masala
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.[1] 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.

Contents

1 Ingredients 2 See also 3 References 4 External links

Ingredients[edit]

Typical ingredients for a garam masala (clockwise from upper left): 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
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. A typical Indian version of garam masala contains:

Black and white peppercorns Cloves Cinnamon
Cinnamon
or cassia bark Mace (part of nutmeg) Black and green cardamom pods Bay leaf Cumin Coriander

Some recipes[2] 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] See also[edit]

Baharat Bangladeshi cuisine Bengali cuisine Chaat masala Curry powder Indian cuisine Nepalese cuisine Pakistani cuisine Spice
Spice
mix

References[edit]

^ a b c Rama Rau, Santha (June 1969). The Cooking of India (Foods of the World). USA: Time Life Education. ISBN 978-0-8094-0069-0.  ^ Bhide, Monica, "Garam Masala: A Taste Worth Acquiring". npr.org. April 27, 2011

External links[edit]

Wikibooks Cookbook has a recipe/module on

Garam masala

https://recipeschannel.com/grounded-garam-masala-recipe/

v t e

Culinary herbs and spices

Herbs

Angelica Basil

holy Thai

Bay leaf Indian bay leaf (tejpat) Boldo Borage Chervil Chives

garlic / Chinese

Cicely Coriander
Coriander
leaf / Cilantro

Bolivian Vietnamese (rau răm)

Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata
Houttuynia cordata
(giấp cá) Hyssop Jimbu Kinh gioi (Vietnamese balm) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica
Limnophila aromatica
(rice-paddy herb) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff

Spices

Aonori
Aonori
(ground seaweed) Ajwain Allspice Amchoor (mango powder) Anise

star

Asafoetida Camphor Caraway Cardamom

black

Cassia Celery
Celery
powder Celery
Celery
seed Charoli Chenpi Cinnamon Clove Coriander
Coriander
seed Cubeb Cumin

Nigella sativa Bunium persicum

Deulkkae Dill /  Dill
Dill
seed Fennel Fenugreek

blue

Fingerroot (krachai) Galangal

greater lesser

Garlic Ginger Aromatic ginger (kencur) Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Mace Mango-ginger Mastic Mahleb Mustard

black brown white

Nigella (kalonji) Njangsa Nutmeg Pomegranate
Pomegranate
seed (anardana) Poppy seed Radhuni Rose Saffron Salt Sarsaparilla Sassafras Sesame Shiso
Shiso
seeds / berries Sumac Tamarind Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu
Yuzu
zest Zedoary Zereshk Zest

Peppers

Alligator Brazilian Chili

Cayenne Paprika

Long Peruvian Sichuan (huājiāo) Japanese pricklyash Tasmanian Peppercorn (black / green / white)

Mixtures

Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Cinnamon
Cinnamon
sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic
Garlic
powder Garlic
Garlic
salt Gochujang Harissa Hawaij Herbes de Provence Idli podi Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Onion
Onion
powder Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Vadouvan Yuzukoshō Za'atar

Lists and related topics

Lists of herbs and spices

Culinary Australian Bangladeshi Indian Pakistani

Related topics

Chinese herbology Herbal tea Marinati

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