Garam Masala

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By Christine McFadden

Published 2008

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Not to be confused with curry powder, this highly aromatic mixture is widely used in Indian meat dishes and occasionally with poultry and rice. For a mellow, background spiciness, fry it with other spices at the start of cooking; to appreciate fully its powerful fragrance sprinkle over the food as a final seasoning before serving.

Literally meaning ‘hot’ (garam) ‘spices’ (masala), the basic mix not surprisingly contains the spices that are thought to create heat in the body: black p