Garam masala from Hindi garam (?hot?) and masala (?mixture?) is a basic blend of ground spices common in Indian and other South Asian cuisines.[1] It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; garam masala is pungent, but not ?hot? in the same way as a chili pepper. The composition of garam masala differs regionally, with wide variety across India. Some common ingredients are.
Composition
Black & white peppercorns. Cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera) Cumin seeds. Cinnamon. Black, brown, & green cardamom Nutmeg, Star anise. Coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala,[1] none of which is considered more authentic than another.
