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Garam masala - Revision history
2026-09-07T01:04:36Z
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>Meghmollar2017: MOS:INDICSCRIPT
2021-06-27T09:37:47Z
<p><a href="/w/index.php?title=MOS:INDICSCRIPT&action=edit&redlink=1" class="new" title="MOS:INDICSCRIPT (page does not exist)">MOS:INDICSCRIPT</a></p>
<p><b>New page</b></p><div>{{Short description|The South-Asian blend of ground spices}}<br />
{{other uses|Garam Masala (disambiguation)}}<br />
[[Image:Garammasalaphoto.jpg|thumb|[[Spice grinding|Ground]] garam masala|alt=]]<br />
'''Garam masala''' (from ''garam'' ("hot") and ''masala'' (a mixture of [[spice]]s) is a [[blend of ground spices]], originating from [[South Asia]], common in Indian, Pakistani, Nepalese, Bangladeshi, and <br />
Afghan cuisines. It is used alone or with other [[seasonings]].<br />
<br />
==Ingredients==<br />
[[Image:Garam Masala.JPG|thumb|Typical ingredients for a garam masala (clockwise from upper left): black peppercorns, mace, cinnamon, cloves, black cardamom, nutmeg, and green cardamom|alt=]]<br />
<br />
The composition of garam masala differs regionally, with many recipes across the [[Indian subcontinent]] according to regional and personal taste,<ref name=rau>{{cite book|last=Rama Rau|first=Santha|title=The Cooking of India (Foods of the World)|publisher=Time Life Education|date=June 1969|location=USA|isbn=978-0-8094-0069-0}}</ref> and none is considered more authentic than others. The components of the mix are toasted, then ground together.<br />
<br />
A typical [[Indian cuisine|Indian]] version of garam masala<ref>{{cite book |last1=Pitre |first1=Urvashi |title=Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast |date=September 19, 2017 |publisher=Rockridge Press |isbn=978-1939754547 |page=24 }}</ref> contains (with Hindi/Urdu names in parenthesis):<br />
* [[Fennel]] (''saunf'')<br />
* [[Bay leaves]] (''tej patta'')<br />
* [[Peppercorns|Black and white peppercorns]] (''kali/safed mirch'')<br />
* [[Clove]]s (''laung'')<br />
* [[Cinnamon]] or [[cassia bark]] (''dalchini'')<br />
* [[Nutmeg#Mace|Mace (outer covering of nutmeg)]] (''javitri'')<br />
* [[Cardamom|Black and green cardamom pods]] (''ilaichi'')<br />
* [[Cumin]] (''jeera'')<br />
* [[Coriander]] seeds (''dhania'')<br />
* Red [[chili powder]] (''laal mirch'')<br />
<br />
Some recipes<ref>Bhide, Monica, "[https://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring Garam Masala: A Taste Worth Acquiring]". npr.org. April 27, 2011</ref> 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. In some recipes, ingredients including [[Nut (fruit)|nuts]], [[onion]]s, or [[garlic]] may be added. Some recipes also call for small quantities of [[star anise]], [[asafoetida]], [[Chili pepper|chili]], [[Parmotrema perlatum|stone flower]] (known as ''dagadphool, lichen''), and ''kababchini'' (''[[cubeb]]''). The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas.<ref name=rau/><br />
<br />
==See also==<br />
* [[Baharat]]<br />
* [[Bangladeshi cuisine]]<br />
* [[Bengali cuisine]]<br />
* [[Chaat masala]]<br />
* [[Curry powder]]<br />
* [[Indian cuisine]]<br />
* [[Nepalese cuisine]]<br />
* [[Pakistani cuisine]]<br />
* [[Spice mix]]<br />
* [[Panch phoron|Panch phoron - Indian five spice]]<br />
* [[Five-spice powder|Chinese five spice]]<br />
*[[Indian South Africans|South African Indian cuisine]]<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==External links==<br />
{{cookbook}}<br />
{{Herbs and spices}}<br />
<br />
[[Category:Bengali cuisine]]<br />
[[Category:Bangladeshi cuisine]]<br />
[[Category:Herb and spice mixtures]]<br />
[[Category:Indian cuisine]]<br />
[[Category:Indian spices]]<br />
[[Category:Nepalese cuisine]]<br />
[[Category:Pakistani cuisine]]<br />
[[Category:Spices]]<br />
[[Category:Masalas]]</div>
>Meghmollar2017