Garam masala can be made from many different spices, but some of the most common are cinnamon, cloves, black pepper, cardamom, cumin, black cardamom, mustard seeds, shahajeera (black cumin seeds), nutmeg and fenugreek. It can also have fennel seeds, poppy seeds and mace. All these spices are lightly roasted and powdered. This unique blend of spices is supposed to hit many different notes of taste: It's sweet, warm, earthy, and even slightly floral. Blends vary from family to family and recipe to recipe.
Garam masala is a warm, fragrant spice blend with lots of layers of flavor. Garam masala are normally as a final seasoning (towards the end of the cooking). Garam masala adds flavor to curries and is often sprinkled over the surface of a simmering curry, where during slow cooking, the spice mixture contributes a rich flavor that would not otherwise be present. Garam masala adds spice to food in a mild way and without the distinct cumin notes of curry.
Garam masala is full of antioxidants which help in preventing skin problems and also help fight inflammation. It has carminative properties and apart from boosting digestion, it also helps in fighting bloating, flatulence and even nausea.
Garam masala – blend of spices
