Garam Masala

The literal translation for garam masala is “warm spice,” referring to the warmth it brings to food as opposed to a “piquant” pungency. It is a blend of spices that is usually added to food just prior to being served and its purpose is to complement existing spices and flavors.

Common in Indian, Pakistani, and Bangladeshi cuisines, garam masala is prepared in many different ways and there is no particular authentic or standard recipe. In Northwest India, for example, it is usually prepared with cloves, green or brown cardamom, cinnamon (or cassia), and mace or nutmeg. In other regions, similar spices will be used with variations in terms of the quantity of one spice or another. Commercial mixes may include less expensive spices like red chili peppers, dried garlic, ginger powder, mustard seeds, turmeric, coriander, star anise, and fennel. Although these mixes can be bought already ground, they do not keep well and will eventually lose their aroma. For this reason many Indian chefs will not use commercial garam masala but instead will grind small batches of the blend to be used over a short period of time.