Pronunciation: [gah-RAHM mah-SAH-lah]
Garam is Indian 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 most 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.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Garam Masala Rubbed Cornish Hen with Maple-Tamarind Glaze
- Garam Masala Chicken with Roasted Vegetables
- Masala Burgers with Tangy Tamarind Sauce and Red Onion-Mint Relish
- Garam Masala North Indian Dried Spice Mixture
- Masala Sauce