The word masala simply means
Garam masala is a blend of ground spices from South Asia common to Indian, Pakistani, Nepal, Bangladeshi, Sri Lankan and Afghan cuisine. It is used alone or with other spices. The composition of garam masala differs regionally, with many recipes throughout the Indian continent depending on local and personal taste, and none is considered more authentic than others. The ingredients of the mixture are toasted and then ground together. Some recipes require mixing the spices with herbs, while others require grinding the spices with water, vinegar or other liquids to make a paste. In some recipes, ingredients such as nuts, onions or garlic may be added. Flavors can be carefully mixed to achieve a balanced result, or emphasis on a single flavor. A masala can be baked before use to release its flavors and aromas.
Properties : Garam masala is full of antioxidants that help prevent skin problems and also help fight inflammation. It enhances digestion and also helps fight bloating, flatulence and even nausea.
How to use :
Garam masala is usually added to make the dishes spicy, so we can use it either before cooking or after according to your taste.
However, if you need it, you can also add it to the broth, to emphasize the tastes and the smell.
It is common to bake it before using it to get more intense aromas, but this process needs care not to become too intense.
The mixture contains: coriander, cumin, black pepper, ginger, cardamom, bay leaf, cinnamon and cloves.
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