Garam masala

Last updated

Ground garam masala Garammasalaphoto.jpg
Ground garam masala

Garam masala (Hindustani:- garam masālā, lit. transl. hot or warm spices) 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 district, but it regularly incorporates a blend of flavours like cardamom, cinnamon, cumin, cloves, bay leaves, star anise, and peppercorns. [3] [4] Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries. [5] [6]

Contents

Ingredients

Typical ingredients for a garam masala (clockwise from upper left): black peppercorns, mace, cinnamon, cloves, black cardamom, nutmeg, and green cardamom Garam Masala.JPG
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, [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):

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, 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. [10]

See also

References

  1. ↑ "Trinidad Garam Masala - Calypso Kitchen". calypso.kitchen. 15 May 2020. Archived from the original on 21 December 2024. Retrieved 21 December 2024.
  2. ↑ "Radhuni Garam Masala - Online Grocery Shopping and Delivery in Bangladesh". Grocery. Archived from the original on 21 December 2024. Retrieved 21 December 2024.
  3. ↑ Gurjar, Rachel (16 May 2022). "Garam Masala Is My Love Language". Bon Appétit. Retrieved 21 December 2024.
  4. ↑ "Garam Masala: A Simple Road to Delicious Indian Dishes". The Spruce Eats. 31 May 2024. Retrieved 21 December 2024.
  5. ↑ "14 Flavorful Recipes Using Garam Masala". Taste of Home. 10 November 2023. Retrieved 21 December 2024.
  6. ↑ Harris, Kimi (4 January 2015). "Garam Masala No Cook Pickled Onions". www.thenourishinggourmet.com. Retrieved 21 December 2024.
  7. 1 2 Rama Rau, Santha (1969). The Cooking of India (Foods of the World). New York: Time Life Education. ISBN   978-0-8094-0069-0.
  8. ↑ Pitre, Urvashi (19 September 2017). Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast. Rockridge Press. p. 24. ISBN   978-1939754547.
  9. ↑ Bhide, Monica, "Garam Masala: A Taste Worth Acquiring Archived 2018-06-08 at the Wayback Machine ". npr.org. 27 April 2011
  10. ↑ To Myanmar with Love: A Travel Guide for the Connoisseur. ThingsAsian Press. 2009. ISBN   978-1-934159-06-4.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.