Garam masala (Hindustani:-garam masālā,lit. transl. hot or warm spices) is ablend of ground spices originating from theIndian subcontinent. It is common inIndian,Pakistani,Nepalese,Bangladeshi, andCaribbean 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]
The composition of garam masala differs regionally, with many recipes across theIndian 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 typicalIndian version of garam masala[8] contains (withHindustani 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 includenuts, onions or garlic, or small quantities ofstar anise,asafoetida,chili,stone flower (known asdagadphool, lichen), andkababchini (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, inWest Bengal,Odisha,Assam andBangladesh only cardamom, cinnamon and clove may be substituted for the assortment.[citation needed]
The Burmesemasala (မဆလာ) spice blend used inBurmese curries typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.[10]
