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Garam Masala is a blend of ground spices, originating from the Indian subcontinent, common in cuisines from the Indian subcontinent and Mauritius. It is used alone or with other seasonings. The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.

Etymology

The word 'Garam' means 'hot', and 'Masala' means 'spices'. It is a Hindi word, which is widely used in India, Pakistan, and other South Asian countries. The term is also used in other languages such as Urdu, Bengali, and Gujarati.

Ingredients

The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together. A typical Indian version of garam masala contains turmeric, black pepper, cardamom, cloves, cumin, and cinnamon.

Usage

Garam masala is used in many Indian dishes like chicken tikka masala, biryani, and dal. It is often used in combination with other spices, such as turmeric, cumin, and coriander. It is usually added at the end of cooking to retain its aroma.

Health Benefits

Garam masala has several health benefits. It is known to boost digestion and metabolism. The spices in it like cinnamon and cardamom are known to boost the immune system. It also has anti-inflammatory properties.

See Also

• Indian cuisine
• Spice mix
• Curry powder
• Masala chai