Garam masala

Garam masala is an aromatic spice blend that most often includes coriander, cumin, cardamom, cinnamon, cloves, nutmeg, and black pepper. Sometimes other spices are added, such as bay leaves, white pepper, mace, star anise, fennel  seeds, asafoetida, saffron, chili and the list keeps going. Even ingredients such as nuts, garlic and onion may be added. The recipes vary from region to region, and some masalas contain over 30 different ingredients! The word masalarefers to a mix or blend, while the word garammeans hot. However, this does not point to garam masala being spicy, rather to it´s ability to warm up the body and boost digestion, circulation and metabolism. Rather than being spicy, it adds a lot of warmth, sweetness and pungency to dishes such as soups, curries, marinades, lentils, samosas, biryani and pilaf. Contrary to curry powder, which is a Brittish invention, garam masala is a traditional Indian spice blend, and it is said that there are as many masala recipes as there are families in India. Indian families often make their own spice blends (masaalas) fresh daily, and rarely purchase packaged ground masala. Garam masala is also commonly used in Pakistan, Iran, Nepal, Bangladesh, Sri Lanka and Afghanistan. But its use is not limited to Indian and Persian cuisine. Lately it has become popular in the West, used on anything from hash browns to scrambled tofu and even added to coffee.

VOLUME

Moderate/loud

HOW TO USE

A small amount of garam masala goes a long way. Be careful not to use too much, as there is a risk of it overpowering the taste of the food. If you have added too much you can tone it down with acids such as lemon juice, tamarind, vinegar or coconut yogurt. 

Since garam masala is toasted before it is ground, the traditional way of using it is adding it towards the end of the cooking process. It is also common to sprinkle lightly toasted garam masala on top of the food at the end of cooking to enhance the aroma of the food. 

If you prefer to add it at the beginning of the cooking process, to roast the spices, that is also an option. Just remember, ground spices are more delicate than whole, so use moderated heat and timing to avoid scorching, otherwise they can turn bitter. You just want the aroma to release, not to get it smoking hot. 

Adding garam masala powder to raw food is also an option, however, the product itself is not technically raw since the spices are toasted before they are ground and packaged. 

FLAVOR PAIRINGS

Almonds, anise, apples, aubergine, beans, black pepper, bread, broccoli, cacao, cardamom, carrots, cashews, cauliflower, cayenne, chickpeas, chili, cilantro, cinnamon, cloves, coconut, coconut sugar, coffee, coriander, cumin, curry leaves, curry powder, fennel seeds, fenugreek, garlic, ginger, lentils, mint, mustard, nut cheese, nutmeg, oil, onion, paprika, parsley, peanuts, peas, pistachios, pop corn, poppy seeds, potatoes, pumpkin, rice, saffron, sage, spinach, star anise, sweet potatoes, tamarind, tofu, tomatoes, turmeric, vegan yogurt. 

SELECTING

Unless you are an avid garam masala user, buy a small amount at a time, because the spice blend will loose its flavor and fragrance quickly. You can find it in supermarkets, however, traditional Indian grocery store will often stock a higher quality, fresher and more authentic version. 

Making your own masala is not only superior in taste, but also less expensive. In India, spices are the soul of the food and the quality of the spice blend is taken very seriously. To maximise the flavor and aroma they will typically toast and grind just enough garam masala to last for 2-3 days. For those who take their spices as serously as the Indians, there is a way to make the process a bit more easy. Making a bulk jar of whole and untoasted masala spices means you can simply grab a scoop and toast and grind the amount needed at your convenience. 

RECIPE

makes:1/2 cup

2 tablespoons whole cumin seeds

2 tablespoons whole coriander seeds

2 tablespoons whole black peppercorns

1 tablespoon cardamom pods, peeled

1 teaspoon whole cloves

1 tablespoon ground cinnamon

1 teaspoon nutmeg, freshly grated

Gently toast cumin, coriander, pepper, cardamom and cloves. Transfer to a spice mill and grind until finely powdered. Add cinnamon and nutmeg. 

STORING

Store in an air-tight container in a cool, dry and dark place and for best taste use up within a few months. The flavor and aroma will fade quite quickly, although the powder may still be fine to use for up to 6 months. For longer shelf life store in the refrigerator. 

SUBSTITUTIONS

Mix 1 part cardamom powder and cinnamon powder with 2 parts cumin powder, coriander powder and crushed black pepper.

HEALTH BENEFITS

Garam masala is recognised in Ayurveda as a warming spice with unique ability to stimulate digestion.Many of the spices in garam masala have antimicrobial properties that can help relieve nausea, bloating, food poisoning and calm an upset stomach. The “warming” ability of garam masala is also said to support metabolism, and help with weight loss. 

With its high concentration of antioxidants, garam masala is anti-inflammatory, helps slow down aging, supports immunity and protects against free radicals and cancer.  

The spices in garam masala also enhance the body´s ability to flush out toxins, increase blood circulation and support the organs. 

HISTORY

The spice blend originated in Northern India, perhaps as a way to warm up in the cold winter months, but soon become popular in the whole country. In the early 17th and 18th centuries, explorers and colonizers enabled the export of Indian spices to other parts of the world. Another reason for the spread of garam masala was Indian travelers and migrants whom brought their favorite spice traditions with them to the countries around the world where they settled. Today garam masala is one of the most popular and well known spice blends used in almost every culture worldwide. 

REFERENCES

• Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986. 1986. PMID:15210.
• Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York. 1996.
• Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988. 1988. PMID:15220.

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