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[[Image:Garammasalaphoto.jpg|thumb|[[Spice grinding|Ground]] garam masala|alt=]] | [[Image:Garammasalaphoto.jpg|thumb|[[Spice grinding|Ground]] garam masala|alt=]] | ||
'''Garam masala''' ([[Hindustani language|Hindustani]]: {{lang|hi|garam masālā}}, {{lit|hot or warm spices}}) is a [[Spice mix|blend of ground spices]] originating from the [[Indian subcontinent]]. It is common in [[Indian cuisine|Indian]], [[Pakistani cuisine|Pakistani]], [[Nepalese cuisine|Nepalese]], [[Bangladeshi cuisine|Bangladeshi]], and [[Caribbean cuisine|Caribbean]] cuisines.<ref>{{Cite web |date=15 May 2020 |title=Trinidad Garam Masala - Calypso Kitchen |url=https://calypso.kitchen/product/trinidad-garam-masala/ |url-status=live |archive-url=https://web.archive.org/web/20241221050306/https://calypso.kitchen/product/trinidad-garam-masala/ |archive-date=21 December 2024 |access-date=21 December 2024 |website=calypso.kitchen |language=en-US}}</ref><ref>{{Cite web |title=Radhuni Garam Masala - Online Grocery Shopping and Delivery in Bangladesh |url=https://chaldal.com/radhuni-garam-masala-40-gm |url-status=live |archive-url=https://web.archive.org/web/20241221050650/https://chaldal.com/radhuni-garam-masala-40-gm |archive-date=21 December 2024 |access-date=21 December 2024 |website=Grocery}}</ref> It is used alone or with other seasonings. The specific combination differs by | '''Garam masala''' ([[Hindustani language|Hindustani]]: {{lang|hi|garam masālā}}, {{lit|hot or warm spices}}) is a [[Spice mix|blend of ground spices]] originating from the [[Indian subcontinent]]. It is common in [[Indian cuisine|Indian]], [[Pakistani cuisine|Pakistani]], [[Nepalese cuisine|Nepalese]], [[Bangladeshi cuisine|Bangladeshi]], and [[Caribbean cuisine|Caribbean]] cuisines.<ref>{{Cite web |date=15 May 2020 |title=Trinidad Garam Masala - Calypso Kitchen |url=https://calypso.kitchen/product/trinidad-garam-masala/ |url-status=live |archive-url=https://web.archive.org/web/20241221050306/https://calypso.kitchen/product/trinidad-garam-masala/ |archive-date=21 December 2024 |access-date=21 December 2024 |website=calypso.kitchen |language=en-US}}</ref><ref>{{Cite web |title=Radhuni Garam Masala - Online Grocery Shopping and Delivery in Bangladesh |url=https://chaldal.com/radhuni-garam-masala-40-gm |url-status=live |archive-url=https://web.archive.org/web/20241221050650/https://chaldal.com/radhuni-garam-masala-40-gm |archive-date=21 December 2024 |access-date=21 December 2024 |website=Grocery}}</ref> It is used alone or with other seasonings. The specific combination differs by region, but it regularly incorporates a blend of flavours like cardamom, cinnamon, cumin, cloves, bay leaves, star anise, and peppercorns.<ref>{{Cite web |last=Gurjar |first=Rachel |date=16 May 2022 |title=Garam Masala Is My Love Language |url=https://www.bonappetit.com/story/how-to-make-garam-masala-at-home |access-date=21 December 2024 |website=Bon Appétit |language=en-US}}</ref><ref>{{Cite web |date=31 May 2024 |title=Garam Masala: A Simple Road to Delicious Indian Dishes |url=https://www.thespruceeats.com/what-is-garam-masala-995690 |access-date=21 December 2024 |website=The Spruce Eats |language=en}}</ref> Garam masala is used in a wide range of dishes, including marinades, pickles, stews, and curries.<ref>{{Cite web |date=10 November 2023 |title=14 Flavorful Recipes Using Garam Masala |url=https://www.tasteofhome.com/collection/recipes-using-garam-masala/ |access-date=21 December 2024 |website=Taste of Home |language=en-US}}</ref><ref>{{Cite web |last=Harris |first=Kimi |date=4 January 2015 |title=Garam Masala No Cook Pickled Onions |url=https://www.thenourishinggourmet.com/garam-masala-no-cook-pickled-onions/ |access-date=21 December 2024 |website=www.thenourishinggourmet.com |language=en-US}}</ref> | ||
==Ingredients== | ==Ingredients== | ||
[[Image:Garam Masala.JPG|thumb|Typical ingredients for a garam masala (clockwise from upper left): black peppercorns, mace, cinnamon, cloves, black cardamom, nutmeg, and green cardamom|alt=]] | [[Image:Garam Masala.JPG|thumb|Typical ingredients for a garam masala (clockwise from upper left): black peppercorns, mace, cinnamon, cloves, black cardamom, nutmeg, and green cardamom|alt=]] | ||
The composition of garam masala differs regionally, with many recipes across the | The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste,<ref name=rau>{{cite book |last=Rama Rau |first=Santha |title=The Cooking of India (Foods of the World) |publisher=Time Life Education |year=1969 |location=New York |isbn=978-0-8094-0069-0}}</ref> 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 | A typical Indian version of garam masala<ref>{{cite book |last1=Pitre |first1=Urvashi |title=Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast |date=19 September 2017 |publisher=Rockridge Press |isbn=978-1939754547 |page=24}}</ref> contains (with [[Hindustani language|Hindustani]] names in parentheses): | ||
* [[Fennel]] (''sauṅf'') | * [[Fennel]] (''sauṅf'') | ||
* Indian bay leaves or [[Cinnamomum tamala|malabathrum]] (''tej pattā'') | * Indian bay leaves or [[Cinnamomum tamala|malabathrum]] (''tej pattā'') | ||
| Line 17: | Line 17: | ||
* [[Clove]]s (''lauṅg'') | * [[Clove]]s (''lauṅg'') | ||
* [[Cinnamon]] or [[cassia bark]] (''dālacīnī'') | * [[Cinnamon]] or [[cassia bark]] (''dālacīnī'') | ||
* [[Nutmeg#Mace|Mace (outer covering of nutmeg)]] (''javitri | * [[Nutmeg#Mace|Mace (outer covering of nutmeg)]] (''javitri'') | ||
* [[Cardamom|Black and green cardamom pods]] (''ilāīcī'') | * [[Cardamom|Black and green cardamom pods]] (''ilāīcī'') | ||
* [[Cumin]] (''jīra'') | * [[Cumin]] (''jīra'') | ||
| Line 31: | Line 31: | ||
* [[Chaat masala]] | * [[Chaat masala]] | ||
* [[Curry powder]] | * [[Curry powder]] | ||
* [[Panch phoron|Panch phoron (Indian five-spice blend)]] | * [[Panch phoron|Panch phoron (Indian five-spice blend)]] | ||
* [[Five-spice powder|Chinese five-spice blend]] | * [[Five-spice powder|Chinese five-spice blend]] | ||
Latest revision as of 14:07, 18 November 2025
Template:Short description Script error: No such module "other uses". Template:Use British English Template:Use dmy dates
Garam masala (Hindustani: Script error: No such module "Lang"., Template:Lit) is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, and Caribbean cuisines.[1][2] It is used alone or with other seasonings. The specific combination differs by region, but it regularly incorporates a blend of flavours like cardamom, cinnamon, cumin, cloves, bay leaves, star anise, and peppercorns.[3][4] Garam masala is used in a wide range of dishes, including marinades, pickles, stews, and curries.[5][6]
Ingredients
The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste,[7] 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[8] contains (with Hindustani names in parentheses):
- Fennel (sauṅf)
- Indian bay leaves or malabathrum (tej pattā)
- Black and white peppercorns (kāli/safed mirch)
- Cloves (lauṅg)
- Cinnamon or cassia bark (dālacīnī)
- Mace (outer covering of nutmeg) (javitri)
- Black and green cardamom pods (ilāīcī)
- Cumin (jīra)
- Coriander seeds (dhaniā)
- Red chili powder (lāl mirch)
Some recipes[9] 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 emphasised. A masala may be toasted before use to release its flavours and aromas.[7] In the east of the Indian subcontinent, in West Bengal, Odisha, Assam and Bangladesh only cardamom, cinnamon and clove may be substituted for the assortment.Script error: No such module "Unsubst".
The Burmese masala (Script error: No such module "Lang".) spice blend used in Burmese curries typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.[10]
See also
References
External links
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- ↑ a b Script error: No such module "citation/CS1".
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- ↑ Bhide, Monica, "Garam Masala: A Taste Worth Acquiring Template:Webarchive". npr.org. 27 April 2011
- ↑ Script error: No such module "citation/CS1".