Garam masala - Revision history

Fire: /* External links */

2025-06-17T10:48:13Z

External links

← Older revision		Revision as of 19:48, 17 June 2025
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	==External links==		==External links==
			{{cookbook}}

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Fire: /* External links */

2025-06-17T10:47:59Z

External links

← Older revision		Revision as of 19:47, 17 June 2025
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	==External links==		==External links==
	~~{{cookbook}}~~

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	* [https://chillyflake.com/spices-names-in-english-and-hindi/ Spices Name in Hindi and English]		* [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}}

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Fire: /* External links */

2025-06-17T10:47:40Z

External links

← Older revision		Revision as of 19:47, 17 June 2025
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	* [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 }}~~		* [https://chillyflake.com/spices-names-in-english-and-hindi/ Spices Name in Hindi and English]
	~~{{Herbs and spices}}~~

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	[[Category:Spices]]		[[Category:Spices]]
	[[Category:Masalas]]		[[Category:Masalas]]
			{{二次利用\|date=29 June 2024}}
	</translate>		</translate>

Fire at 10:47, 17 June 2025

2025-06-17T10:47:21Z

← Older revision		Revision as of 19:47, 17 June 2025
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			{{Short description\|South Asian spice mix}}
	{{other uses\|Garam Masala (disambiguation)}}		{{other uses\|Garam Masala (disambiguation)}}
	[[Image:Garammasalaphoto.jpg\|thumb\|[[Spice grinding\|Ground]] garam masala\|alt=]]		[[Image:Garammasalaphoto.jpg\|thumb\|[[Spice grinding\|Ground]] garam masala\|alt=]]
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	[[Category:Spices]]		[[Category:Spices]]
	[[Category:Masalas]]		[[Category:Masalas]]
	~~{{二次利用\|date=29 June 2024}}~~
	</translate>		</translate>

Fire at 10:46, 17 June 2025

2025-06-17T10:46:50Z

← Older revision		Revision as of 19:46, 17 June 2025
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	<translate>		<translate>
	<!--T:1-->		<!--T:1-->
	~~{{Short description\|South Asian spice mix}}~~
	{{other uses\|Garam Masala (disambiguation)}}		{{other uses\|Garam Masala (disambiguation)}}
	[[Image:Garammasalaphoto.jpg\|thumb\|[[Spice grinding\|Ground]] garam masala\|alt=]]		[[Image:Garammasalaphoto.jpg\|thumb\|[[Spice grinding\|Ground]] garam masala\|alt=]]

Fire: Marked this version for translation

2024-08-16T00:18:44Z

Marked this version for translation

← Older revision		Revision as of 09:18, 16 August 2024
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	<languages />		<languages />
	<translate>		<translate>
			<!--T:1-->
	{{Short description\|South Asian spice mix}}		{{Short description\|South Asian spice mix}}
	{{other uses\|Garam Masala (disambiguation)}}		{{other uses\|Garam Masala (disambiguation)}}
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	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.		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.

			<!--T:2-->
	==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=]]

			<!--T:3-->
	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.		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.

			<!--T:4-->
	A typical [[Indian cuisine\|Indian]] version of garam masala contains (with [[Hindustani language\|Hindi/Urdu]] names in parentheses):		A typical [[Indian cuisine\|Indian]] version of garam masala contains (with [[Hindustani language\|Hindi/Urdu]] names in parentheses):
	* [[Fennel]] (''saunf'')		* [[Fennel]] (''saunf'')
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	* Red [[chili powder]] (''lāl mirch'')		* Red [[chili powder]] (''lāl mirch'')

			<!--T:5-->
	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.		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.

			<!--T:6-->
	The Burmese ''masala'' ({{my\|မဆလာ}}) spice blend used in [[Burmese curries]] typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.		The Burmese ''masala'' ({{my\|မဆလာ}}) spice blend used in [[Burmese curries]] typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.

			<!--T:7-->
	==See also==		==See also==
	* [[Baharat]]		* [[Baharat]]
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	* [[Five-spice powder\|Chinese five-spice blend]]		* [[Five-spice powder\|Chinese five-spice blend]]

			<!--T:8-->
	==External links==		==External links==
	{{cookbook}}		{{cookbook}}

			<!--T:9-->
	* [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 }}		* [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}}		{{Herbs and spices}}

			<!--T:10-->
	[[Category:Pakistani spices]]		[[Category:Pakistani spices]]
	[[Category:Bengali cuisine]]		[[Category:Bengali cuisine]]

Fire at 00:18, 16 August 2024

2024-08-16T00:18:32Z

← Older revision		Revision as of 09:18, 16 August 2024
Line 1:		Line 1:
			<languages />
			<translate>
	{{Short description\|South Asian spice mix}}		{{Short description\|South Asian spice mix}}
	{{other uses\|Garam Masala (disambiguation)}}		{{other uses\|Garam Masala (disambiguation)}}
Line 56:		Line 58:
	[[Category:Masalas]]		[[Category:Masalas]]
	{{二次利用\|date=29 June 2024}}		{{二次利用\|date=29 June 2024}}
			</translate>

Fire at 23:44, 14 August 2024

2024-08-14T23:44:22Z

← Older revision		Revision as of 08:44, 15 August 2024
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	* Red [[chili powder]] (''lāl mirch'')		* 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.~~<ref name=rau/>~~ 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.		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.		The Burmese ''masala'' ({{my\|မဆလာ}}) spice blend used in [[Burmese curries]] typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.

Fire: Created page with "{{Short description|South Asian spice mix}} {{other uses|Garam Masala (disambiguation)}} Ground garam masala|alt=]] '''Garam masala''' (from Hindustani {{Lang|ur|گرم مصالحہ}}/{{Wikt-lang|hi|गरम मसाला}} ''garam masālā'', "hot spices") is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani cuisin..."

2024-08-14T23:43:53Z

Created page with "{{Short description|South Asian spice mix}} {{other uses|Garam Masala (disambiguation)}} thumb|[[Spice grinding|Ground garam masala|alt=]] '''Garam masala''' (from Hindustani {{Lang|ur|گرم مصالحہ}}/{{Wikt-lang|hi|गरम मसाला}} ''garam masālā'', "hot spices") is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani cuisin..."

New page

{{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.<ref name=rau/> 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}}