Garam masala is a wonderfully aromatic blend of spices from India. Garam means "hot" or "heating" and masala means "spice blend". The "hot" is not necessarily referring to the kind of heat we find in hot chillies but to the fact that the spices are first toasted then ground. Another explanation we've heard is that the amalgamated effect of the spices in garam masala increases body temperature, a pleasant warm glow you might feel after eating a dish flavoured with it. It does however usually include some black pepper and cinnamon or cassia which carry some heat.

Many of the spices used in garam masala are more familiar in the West as spices for desserts or baking: cloves, cinnamon, nutmeg, and mace for example. The addition of other spices may include black and/or green cardamom, bay leaves, cumin, coriander, fennel, and possibly caraway. Different regions use different combinations and the blends will also vary from household to household where proportions may vary according to whatever dish it is being used to season.

Whole garam masala is used more in north Indian cooking, especially meat dishes. A whole garam masala could include cinnamon sticks, bay leaves, cloves, cardamom pods, mace blades, and black peppercorns. These are fried in hot oil or ghee before other ingredients such as meat, onions, garlic, or ginger are added. Heating these spices releases a wonderful aroma that fills your house and stimulates appetites.

Ground garam masala is usually added at the end of cooking or may even be added to a dish after serving. We've heard it referred to as a "pepping up" spice. Only buy small quantities at a time, or if you choose to make your own, do it in small batches as it loses flavour after a few months and the flavour balance changes, with cloves becoming more predominant than is desirable.

Use garam masala as directed in recipes but don't stop there. It is excellent for flavouring many dishes, not just Indian fare. Sprinkle some over a squash before roasting or a bowl of pumpkin soup before serving, or onto corn on the cob that has been brushed with oil or butter.

Recipe for Garam Masala 1

Note: this version comes from our favourite book on Indian cooking, Mangoes & Curry Leaves by Jeffery Alford and Naomi Duguid.

Ingredients:
1 tbsp black pepper
1/4 cup coriander seeds
1 tsp seeds from green cardamom pods
1 one-inch stick of cinnamon

Preparation:
Heat a cast-iron skillet over medium-high heat. Dry roast the peppercorns, stirring frequently, about 3-4 minutes until aromatic. Turn out into a bowl. Repeat with the remaining spices, roasting one at a time until fragrant and stirring to prevent burning. Grind the spices to a powder in a spice mill or coffee grinder. Let the powder cool completely in a bowl then transfer to a jar, seal tightly, label and date. Store in a cool dark place for no more than 3 months.

Recipe for Garam Masala 2

Ingredients:
2 tablespoons coriander seeds
1 tablespoon cuminseed
Seeds from 10 cardamom pods
2 teaspoons mustard seeds
2 teaspoons fenugreek
2 teaspoons black peppercorns
1 heaping teaspoon whole cloves
3-inch cinnamon stick, broken in half

Preparation:
Heat a dry small skillet over moderately high heat until it is hot and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 minutes, or until they are several shades darker and fragrant, being careful not to let them burn. In a mortar with a pestle or in an electric coffee grinder grind the toasted spices to a powder and transfer the powder to a jar with a tight-fitting lid. The garam masala keeps, covered and chilled, for 2 months.
Toast and grind cumin and fennel seeds and combine with remaining ingredients. This mixture can be refrigerated and stored in a jar with a tight fitting lid.

How make you your garam masala?

Image-en.wikipedia.org