Garam Masala

A very aromatic blend of spices that are dry roasted and then ground to powder form. Ready made garam masala can be bought in all Asian grocery stores and supermarkets, however when the spices are ground at home, it remains fresher for longer especially when kept in an airtight container. Garam masala is added at the beginning of cooking and/or sprinkled over the dish at the end to enhance the subtle flavour and to release the wonderful aroma, however it should be used in very small quantities. The ‘garam masala’ spices are used whole when cooking pilau rice and for biriyani.

Whilst the blend of garam masala varies from region to region in Asia, a basic recipe consists of cumin seeds, black cardamoms, green cardamoms, cloves, cinnamon, bay leaves, black peppercorns and coriander seeds.