garam masala



  • A blend of ground spices with many variants meant either to be sprinkled on food just before it is served, to be added towards the end of cooking, or to be used to form an aromatic crust on foods which are bland and simple. Typically it will contain black pepper, black cumin, cinnamon, cloves, mace, cardamom, coriander seed and bay leaf, all dry-fried or roasted then dried and ground. Blends include: Moghul masala, Gujarati masala, Kashmiri masala, parsi dhansak masala, chat masala, char masala and green masala.


  • noun a mixture of spices used in South Asian cooking to give a hot pungent flavour to a dish