Garam masala (from Hindustaniگرم مصالحہ/गरम मसालाgarm masala, "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]
Typical ingredients for a garam masala (clockwise from upper left): black peppercorns, mace, cinnamon, cloves, black cardamom, nutmeg, and green cardamom
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):
Some recipes[3] 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 emphasized. A masala may be toasted before use to release its flavours and aromas.[1] In the east of the Indian subcontinent, in West Bengal, Orissa, Assam and Bangladesh only cardamom, cinnamon and clove may be substituted for the assortment.[citation needed]
The Burmese masala (မဆလာ) spice blend used in Burmese curries typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.[4]
^ abRama Rau, Santha (June 1969). The Cooking of India (Foods of the World). USA: Time Life Education. ISBN978-0-8094-0069-0.
^Pitre, Urvashi (September 19, 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. p. 24. ISBN978-1939754547.
^Bhide, Monica, "Garam Masala: A Taste Worth Acquiring 2018-06-08 at the Wayback Machine". npr.org. April 27, 2011
^To Myanmar with Love: A Travel Guide for the Connoisseur. ThingsAsian Press. 2009. ISBN978-1-934159-06-4.
External linksedit
Wikibooks Cookbook has a recipe/module on
Garam masala
Spices Name in Hindi and English
February 16, 2024
garam, masala, other, uses, garam, masala, disambiguation, from, hindustani, گرم, مصالحہ, गरम, मस, garm, masala, spices, blend, ground, spices, originating, from, indian, subcontinent, common, indian, pakistani, nepalese, bangladeshi, lankan, caribbean, cuisin. For other uses see Garam Masala disambiguation Garam masala from Hindustani گرم مصالحہ गरम मस ल garm masala 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 Ground garam masala Contents 1 Ingredients 2 See also 3 References 4 External linksIngredients edit nbsp Typical ingredients for a garam masala clockwise from upper left black peppercorns mace cinnamon cloves black cardamom nutmeg and green cardamomThe 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 Cinnamon or cassia bark dalacini Mace outer covering of nutmeg javitri Black and green cardamom pods ilaici Cumin jira Coriander seeds dhania Red chili powder lal mirch Some recipes 3 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 emphasized A masala may be toasted before use to release its flavours and aromas 1 In the east of the Indian subcontinent in West Bengal Orissa Assam and Bangladesh only cardamom cinnamon and clove may be substituted for the assortment citation needed The Burmese masala မဆလ spice blend used in Burmese curries typically consists of ground cinnamon or cassia cardamon cloves and black pepper 4 See also editBaharat 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 blendReferences edit a b Rama Rau Santha June 1969 The Cooking of India Foods of the World USA Time Life Education ISBN 978 0 8094 0069 0 Pitre Urvashi September 19 2017 Indian Instant Pot Cookbook Traditional Indian Dishes Made Easy and Fast Rockridge Press p 24 ISBN 978 1939754547 Bhide Monica Garam Masala A Taste Worth Acquiring Archived 2018 06 08 at the Wayback Machine npr org April 27 2011 To Myanmar with Love A Travel Guide for the Connoisseur ThingsAsian Press 2009 ISBN 978 1 934159 06 4 External links edit nbsp Wikibooks Cookbook has a recipe module on Garam masala Spices Name in Hindi and English Retrieved from https en wikipedia org w index php title Garam masala amp oldid 1207427806, wikipedia, wiki, book, books, library,
