Garam masala is a versatile and aromatic spice blend that is an essential ingredient in Indian cuisine. The blend is known for its warm and rich flavor, which adds depth and complexity to a variety of dishes. Ground garam masala is often added to dishes at the end of cooking, rather than at the beginning which allows the spices to fully infuse the dish with their rich aroma and flavor, resulting in a more nuanced and complex taste. Ideal addition to dishes cooked with Indian Curry Mix or Tandoori masala.
coriander, fennel, cumin, cinnamon, green cardamom, black cardamon, nutmeg, star anise, black pepper, clove
Net weight: 50 g
Garam masala in Indian cuisine
Garam masala is a core spice combination widely used in Indian cuisine. It translates as “mixture of warm spices” and by “warm spices” we don’t mean heat or temperature, rather the flavour and aroma profile of the ingredients in the spice mix.
The ingredients of garam masala are different in different regions of India and every family has its own recipe. A true garam masala includes more than 7 spices which vary according to the cook’s preference. Some specific spices used are black cardamom, fennel, nutmeg, and star anise.
There are two main types of ground garam masala – raw and roasted. Raw one, in which the ingredients have not been heat treated, is used for cooking. In the roasted, the ingredients are roasted before grinding and it is used for direct consumption or for additional seasoning of finished dishes.
Another spice combination that is called garam masala is a mix of whole spices (minimum 4) – cinnamon stick/bark, whole bay leaf, green cardamom pods and whole cloves. Whole garam masala is used to initially flavour the oil before adding other ingredients in almost all Indian dishes.