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home > food & wine dictionary > garam masala

Food and Wine Dictionary


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 garam masala    [gah-RAHM mah-SAH-lah]

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. It can include BLACK PEPPER, CINNAMON, CLOVES, CORIANDER, CUMIN, CARDAMOM, DRIED CHILES, FENNEL, MACE, NUTMEG and other spices. Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. It's also easily prepared at home, but should be made in small batches to retain its freshness. As with all spices, it should be stored in a cool, dry place for no more than 6 months. Garam masala is usually either added to a dish toward the end of cooking or sprinkled over the surface just before serving.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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