Garam is the Indian 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, and it can include:
No chilli , Haldi and Coriander are added, instead you can add bay leaves, caraway, cardamom brown and green
Texture is more grainy than floury. Medium-brown color with reddish tine.
Selecting and Buying
Preparation and Use
Add at the end of cooking for excellent aroma and flavour. Food cooked with garam masala (especially vegetables) taste better the next day.
Conserving and Storing
Store in an air tight jar to retain flavour. Best stored in the fridge.