Garam masala

For the 1972 film, see Garam Masala (1972 film). For the 2005 film, see Garam Masala (2005 film). For the 2013 film, see Garam Masala (2013 film).
A garam masala

Garam masala (Hindi: गरम मसाला, Western Punjabi: ਗਰਮ ਮਸਾਲਾ,Urdu: گرم مصالحہ garam ("hot") and masala (a mixture of spices)) is a blend of ground spices common in North India, South India, Pakistan, and other South Asian cuisines.[1] It is used alone or with other seasonings. The word garam refers to "heat" in the Ayurvedic sense of the word, meaning "to heat the body" as these spices, in the Ayurvedic system of medicine, elevate body temperature.

Ingredients

Typical Ingredients for a garam masala (clockwise from upper left): Black peppercorns, mace, cinnamon, cloves, brown cardamom, nutmeg, and green cardamom. However, others can be used.

The composition of garam masala differs regionally, with many recipes across India 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 nothing but:

Some recipes call for the spices to be blended with herbs, while others call for the spices to be ground with water, vinegar, coconut milk, 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]

Use in specific dishes

The order in which spices are added to food may be very elaborate in some dishes. These include:

See also

References

  1. 1 2 3 4 Rama Rau, Santha (June 1969). The Cooking of India (Foods of the World). USA: Time Life Education. ISBN 978-0-8094-0069-0.

External links

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