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Garam masala (Hindustani: garam masālā, ) is a Spice mix originating from the Indian subcontinent. It is common in Indian cuisine, Pakistani, Nepalese cuisine, Bangladeshi, and Caribbean cuisines. It is used alone or with other seasonings. The specific combination differs by district, but it regularly incorporates a blend of flavours like cardamom, cinnamon, cumin, cloves, bay leaves, star anise, and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.
A typical Indian cuisine version of garam masala (2017). 9781939754547, Rockridge Press. ISBN 9781939754547 contains (with Hindustani names in parentheses):
Some recipesBhide, Monica, " Garam Masala: A Taste Worth Acquiring ". npr.org. 27 April 2011 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. Some recipes include nuts, onions or garlic, or small quantities of star anise, asafoetida, Chili pepper, stone flower (known as dagadphool, lichen), and kababchini ( cubeb). The flavours may be blended to achieve a balanced effect, or a single flavour may be emphasised. A masala may be toasted before use to release its flavours and aromas. In the east of the Indian subcontinent, in West Bengal, Odisha, Assam and Bangladesh only cardamom, cinnamon and clove may be substituted for the assortment.
The Burmese masala (မဆလာ) spice blend used in Burmese curries typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.
(2025). 9781934159064, ThingsAsian Press. ISBN 9781934159064
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