Garam masala is a spice blend in aromatic proportions, and it is commonly used in many dishes of Indian cuisine: from curries to lentil stews and soups. The spices-toasting whole spices in a pan-cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods-release their essential oils. Then, it is milled into a fine powder, retaining its rich, warm flavour. The name "garam masala" can be translated to "warming spices."

The reasons for this name lie in the traditional use of garam masala not only for taste enhancement but also to warm up the body and stimulate metabolism. For those eyeing convenience, curry paste UK has a ready curry paste to use with the inclusion of garam masala in most of its variants. This enables cooks to provide their dishes with the same depth of flavour quite easily, without needing to grind whole spices themselves. In this article we'll explore all the spices that make the perfect garam masala.

Coriander Seeds

Coriander seeds form part of the spice staple in Punjabi Garam Masala. Its slightly citrusy and earthy flavour acts as a nice balance to the whole spice blend. Toasting coriander seeds releases essential oils, which enhance the aromatic quality of the spice. Roasting them prepares them. Roasting the seeds in a dry skillet over medium heat, until aromatic, will generally take about 2-3 minutes.

Cumin Seeds

Cumin seeds add a warm nutty and slightly peppery taste to Garam Masala. These suit very well and complement the coriander seeds, hence enriching the spice mix. Toast cumin seeds in the same skillet used for other spices. The heat will bring out their robust flavour, hence making them even more aromatic. Allow the seeds to cool down after toasting. Later, grind them to gain cumin's unique taste.

Black Peppercorns

Black peppercorns add a sharp, pungent heat to Garam Masala. They balance the sweetness of other spices and add depth. Toast the peppercorns along with the other whole spices to enhance their flavour. Once toasted and cooled, grind them so they will blend smoothly into the powder.

Cloves

Cloves have a strong, warm, somewhat sweet flavour that is added to Garam Masala. Because they are aromatic and so potent, a small amount will suffice. Toast the cloves briefly until they release their fragrant oils. Overtreatment makes them bitter, so watch them closely. When they have cooled, grind them with the other spices. This spice blend adds a rich note of warmth and helps to create an authentic Punjabi flavour.

Cardamom Pods

Cardamom pods are sweet, floral, and slightly spicy. They give a peculiar aroma to the overall flavour profile of Garam Masala. To get the cardamom ready, crush them very lightly because this releases the seeds inside. Lightly toast them and let them cool before grinding. The complex flavour of cardamom enhances this blend and gives your Garam Masala its unique and aromatic quality.

Cinnamon Sticks

Cinnamon sticks add sweetness and warm spiciness to Garam Masala. They are one of the crucial elements of a well-rounded spice mix. Toast the cinnamon sticks in the skillet until they become aromatic; break them into smaller pieces before grinding so that they mix properly with other spices. The sweetness in cinnamon imparts a comforting warmth that works harmoniously with the other spices in balancing out the flavour of Garam Masala in general.

Bay Leaves

Bay leaves give Garam Masala a more subtle, herbal aroma. These leaves are added in their dried form to create an almost hidden undertone of complexity in this spice mixture. Lightly toast and crumble the bay leaves before adding them to the spice mixture. Bay leaves bring depth to Garam Masala and add intricacy to your dishes.

Nutmeg

Nutmeg gives Garam Masala a sweet, warm, and almost nutty flavour. It is used in limited quantities on account of its strength. Grate fresh nutmeg and add it to the spice blend. Nutmeg imparts such a distinct flavour that it makes the overall spice flavour of Garam Masala much more aromatic and succulent.

Star Anise

Star anise adds a sweet, liquorice-like flavour to Garam Masala. It has an unusual taste that works well in complementing the other spices. Lightly toast the star anise and grind it with the other spices. Star anise adds a distinctive, aromatic note to the Garam Masala, which makes it a little more interesting. Visit guides for more interesting articles.