View source for Garam masala/en

<languages />
{{Short description|South Asian spice mix}}
{{other uses|Garam Masala (disambiguation)}}
[[Image:Garammasalaphoto.jpg|thumb|[[Spice grinding|Ground]] garam masala|alt=]]
'''Garam masala''' (from [[Hindustani language|Hindustani]] {{Lang|ur|گرم مصالحہ}}/{{Wikt-lang|hi|गरम मसाला}} ''garam masālā'', "hot spices") is a [[Spice mix|blend of ground spices]] originating from [[South Asia]]. It is common in [[Indian cuisine|Indian]], [[Pakistani cuisine|Pakistani]], [[Nepalese cuisine|Nepalese]], [[Bangladeshi cuisine|Bangladeshi]], [[Sri Lankan cuisine|Sri Lankan]] and [[Caribbean cuisine|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.

==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=]]

The composition of garam masala differs regionally, with many recipes across the [[Indian subcontinent]] according to regional and personal taste, 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 cuisine|Indian]] version of garam masala contains (with [[Hindustani language|Hindi/Urdu]] names in parentheses):
* [[Fennel]] (''saunf'')
* Indian bay leaves or [[Cinnamomum tamala|malabathrum]] (''tej patta'')
* [[Peppercorns|Black and white peppercorns]] (''kali/safed mirch'')
* [[Clove]]s (''laung'')
* [[Cinnamon]] or [[cassia bark]] (''dālacini'')
* [[Nutmeg#Mace|Mace (outer covering of nutmeg)]] (''javitri)''
* [[Cardamom|Black and green cardamom pods]] (''ilaici'')
* [[Cumin]] (''jīra'')
* [[Coriander]] seeds (''dhania'')
* Red [[chili powder]] (''lāl mirch'')

Some recipes 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 [[Nut (fruit)|nuts]], [[onion]]s or [[garlic]], or small quantities of [[star anise]], [[asafoetida]], [[Chili pepper|chili]], [[Parmotrema perlatum|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. 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.

The Burmese ''masala'' ({{my|မဆလာ}}) spice blend used in [[Burmese curries]] typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.

==See also==
* [[Baharat]]
* [[Bangladeshi cuisine]]
* [[Bengali cuisine]]
* [[Chaat masala]]
* [[Curry powder]]
* [[Indian cuisine]]
* [[Nepalese cuisine]]
* [[Pakistani cuisine]]
* [[Spice mix]]
* [[Panch phoron|Panch phoron (Indian five-spice blend)]]
* [[Five-spice powder|Chinese five-spice blend]]

==External links==
{{cookbook}}

* [https://chillyflake.com/spices-names-in-english-and-hindi/ Spices Name in Hindi and English] {{Webarchive|url=https://web.archive.org/web/20221001201630/https://chillyflake.com/spices-names-in-english-and-hindi/ |date=2022-10-01 }}
{{Herbs and spices}}

[[Category:Pakistani spices]]
[[Category:Bengali cuisine]]
[[Category:Bangladeshi cuisine]]
[[Category:Herb and spice mixtures]]
[[Category:Indian cuisine]]
[[Category:Indian spices]]
[[Category:Nepalese cuisine]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Spices]]
[[Category:Masalas]]
{{二次利用|date=29 June 2024}}