Garam is the Hindi word for “warm” or “hot,” and this blend of dry-roasted ground spices from the colder climes of northern India adds a sense of warmth to both palate and spirit. There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace, and nutmeg. Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets.
Garam masala is usually either added to a curries, vegetable dishes, soups, or stews toward the end of cooking or sprinkled over the surface just before serving.
Depending on the spice combination, it can be tawny brown, tan, or golden
Flavor & Aroma
Sweet, earthy, and spicy
Adds warmth and richness
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