Garam Masala

This is an aromatic mixture that generally incorporates spices which are supposed to heat the body (the words mean ‘hot spices’), such as large black cardamom, cinnamon, black cumin (also called shah zeera or ‘royal cumin’), cloves, black peppercorns and nutmeg. The mixture is used sparingly and is generally put into foods towards the end of their cooking period. It is also used as a garnish, a final aromatic flavouring sprinkled over cooked meats, vegetables and pulses.

Garam masala is not a standardised spice mixture. Apart from the fact that there are many regional variations, I am sure that every North Indian and Pakistani home has its own family recipe. The recipe opposite happens to be one of my favourites. I have substituted seeds from green cardamom pods for the more traditional black ones as I find their taste to be more delicate. Indian and Pakistani grocers and supermarkets do sell ready-made garam masala which you may certainly resort to in emergencies. However, you will find it quite pallid, as cheaper spices, such as cumin and coriander, are often substituted for the more expensive cardamom and cloves.