About This Food
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:
Black Pepper
Cinnamon
Cloves
Cumin
Cardamom
Fennel
Mace
Nutmeg ,
No chilli , Haldi and Coriander are added, instead you can add bay leaves, caraway, cardamom brown and green
Information
Other names: గరం మసాలా, গরম মশলা Gôrom Môshla, गरम मसाला
Translations: 伽藍マサラ, غرام ماسالا, Гарам масала, Garam masala, Garam מסאלה, Garam masala, गरम मसाला, Гарам масала, 姆玛沙拉, Гарам масала, Гарам Масала
Physical Description
Texture is more grainy than floury. Medium-brown color with reddish tine.
Colors: Brownish
Tasting Notes
Flavors: complex
Mouthfeel: Plain spice is gritty, Doesn't completely dissolve on tongue
Food complements: Tomatoes, Onions
Wine complements: Syrah, Shiraz, Moscadel, White wines with sweet or fruit notes
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: choose freshly grounded powder, or buy whole and grind at home
Buying: buy fresh items or any branded Garam Masala Powder
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.