Garam masala

Garam masala (Hindi: गरम मसाला, garam masala, dt: hot spice ) is a spice mixture of mostly ground spices for cooking curries in Indian cuisine.

The traditional mixtures contain spices that heat the body according to ayurvedic medicine. These include, among others, black cardamom, cinnamon, cloves, black pepper and cumin. Almost every family has its own recipe, with the " modern" mixes also contain spices such as fennel or green cardamom, which have more cooling effect. The uncrushed ingredients are usually first dry roasted in a pan, so that the essential oils and flavors are released and then crushed in a mortar after cooling or ground in a spice grinder, but it can also be used whole with whole spices. The mixture is well closed for several months.

Garam masala is a tobacco- brown color and is used because of the strong flavor especially meat dishes. The seasoning can be either roasted in hot oil before the meat is seared, mostly but it is only added to the end of the cooking process. Many Indian recipes use garam masala sparingly and as a component that provides the basic tastes. Most courts are therefore also contain other spices.

The selection of spices used determines the flavor of the garam masala. Focus is achieved by addition of chili, and the addition of coriander seeds or saffron is possible.