Garam Masala Blend
- SALT FREE -
The most popular spice blend in India, this is as essential to Punjabi cuisine as salt and pepper is in American kitchens. Though intricate marinades and exotic sauces are not found in Punjabi cuisine, it does have full-bodied masalas cooked with liberal amounts of ghee. (Visit our recipe section to learn how to make ghee.) We start this blend with whole spices then grind it for a powerfully flavorful result.
This is an all-purpose curry blend but it is usually used as a finishing seasoning. Try on pork, lamb, vegetables, and fish. Perfect for traditional goat dishes, but also give it a try in unexpected places like desserts, ice cream, or even as an ingredient in barbeque rubs.
Garam Masala Q & A
What is garam masala made of?
Garam masala is a spice mix that is commonly made using a mix of cumin, coriander, green and black cardamom, cinnamon, nutmeg, cloves, bay leaves, peppercorns, fennel, mace, and dried chilies. The amount of each spice used in the mix will depend on the manufacturer as the possibilities are endless.
What is the difference between curry powder and garam masala?
Curry powder and garam masala are both spice blends and are made using a mix of different spices. The main difference between both spice blends are the actual spices used in the blend. Garam masala typically uses a mix of coriander, green and black cardamom, cloves, peppercorns, dried chilis, cumin, mace, fennel, cinnamon, and nutmeg. Meanwhile, curry powder uses a mix of milder spices such as turmeric, cumin, coriander, and fenugreek.
What is a substitute for garam masala?
Although garam masala is a mix of numerous spices, you can just as easily create a substitute using just cumin and allspice.
Can you use curry powder instead of garam masala?
Curry powder is also a good substitute for garam masala. While it doesn’t have the same spice mix garam masala has, it does impart a good deal of flavor that can instantly spice up your dish and add more depth to it.
What does garam masala taste like?
As a spice mix, the flavor of garam masala is quite complex. When you try to taste it as is, it gives you an explosion of flavor, all coming from the plethora of spices contained within the mix. It has a sweetness, slight bitterness, some earthiness, some floral notes, and a bit of heat coming from the chilis and peppers.
Is garam masala spicy hot?
The name garam masala comes from the Hindi language that directly translates to “hot mixture”. However, the name might be a misnomer and may simply refer to its intense aroma since garam masala generally isn’t as hot as they’re thought to be.
How do you reduce the taste of garam masala?
One of the best ways to tone down the flavor of garam masala is by adding acids to the dish. Simply add lemons or some authentic Indian spices like mango powder or tamarind to mask the strong taste of the blend.
Should garam masala be cooked?
The spices used in garam masala are toasted before they are ground and added to the mix, which means they can’t handle high temperatures. Further exposure to high temperatures could alter the flavor. When cooking with the spice blend, make sure you add them towards the end of the cooking process to prevent it from burning.
Why garam masala is added at the end?
Garam masala is typically added towards the end of the cooking process to preserve its flavor. Exposure to high amounts of heat could burn the spices, which may alter its flavor.
Where does garam masala come from?
Garam masala may have originated from the northern region of India where the spice blend is heavily used in traditional Mughal dishes.
Coriander, black pepper, charnushka, cumin, black cardamom, green cardamom, cloves, mace, Saigon cinnamon, bay leaves
Flavor of Garam Masala Blend
This earthy, salt-free seasoning is peppery, oniony, eucalpytic, sweet-spiced, and sweet-herbed.
Uses of Garam Masala Blend
Flavor meats, seafood, and veggie dishes. Mix with other curry powders. For paste, mix equal parts spice, oil, and hot water and use as a base for sauces.