Garam Masala

Dec 6th, 2010 by Gemma

Garam Masala (literally “hot spice”) is not an spice in itself. It is a spice blend used in many dishes throughout the Indian Subcontinent. The word garam refers to spice intensity, not heat; garam masala is pungent, but not “hot” in the same way as a chili is.

This special blend of spice is used in a small quantity to add a subtle flavor to the cooked dish. Add too much and it will over power the dish. Garam Masala varies widely depending on region and personal taste.

Start with whole seeds and roast them yourself for the best flavour (your kitchen will smell amazing too). Then grind them down, we use a little coffee grinder dedicated to spices. Stored in an airtight container it will last a few months.

You can use it in a wide array of dishes such as tikka, rogan josh, marinades and sauces.

We used cardamom, coriander, cumin, brown mustard seed, black peppercorn, cloves, a dried arbol chili and a cinnamon stick.

Once it was toasted (about 4-5 minutes in an 8″ skillet, you’ll be able to smell the cumin), we added some grated nutmeg before grinding.

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