Garam masala

Flavour and aroma

warm, sweet-spicy, aromatic. Warm, sweet, peppery.

Heat

Very mild

Forms

ground, whole

How to use it

• dry roast · Spice roasting (dry-roasting) technique

  To make it, roast the whole spices over low heat for 2–4 minutes until fragrant (larger spices first, delicate ones like mace last), cool and grind.

• use raw

  Add in the last few minutes of cooking or sprinkle over the finished dish; long cooking dulls its aroma.

• Finishing curries, dals and biryanis
• Tandoori and kebab marinades
• Chole and rajma
• Samosa and paratha fillings

Identifying good quality

Brown powder with a strong, sweet-spicy smell. Home-ground masala is far more fragrant than most shop blends.

Origin and history

Origin: North India and Pakistan.. Grown and used: Used throughout South Asia; recipes vary by region and family..

Garam ('warming') masala is a ground blend of whole spices such as cardamom, cinnamon, cloves, black pepper, cumin and coriander. Punjabi versions are bolder with black cardamom and cumin; Mughlai versions lean on green cardamom and mace; Bengali garam masala is often just cardamom, cinnamon and cloves.

Well documented

In masalas, pastes and sauces

• Japanese curry roux (homemade)Masala5 g per batch