Garam masala
Garam Masala
Garam Masala (pronunciation: /ɡəˈrɑːm məˈsɑːlə/) is a blend of ground spices, originating from the Indian subcontinent, commonly used in Indian cuisine, Pakistani cuisine, and other South Asian cuisines.
Etymology
The term "Garam Masala" comes from the Sanskrit word "garam" meaning "hot" and "masala" meaning "mixture of spices". The term is used in the Indian subcontinent to refer to any blend of spices.
Composition
While the composition of garam masala differs regionally, it often includes cinnamon, cloves, cumin, coriander, cardamom, black pepper, and nutmeg. Some recipes also include turmeric, fenugreek, fennel seeds, star anise, and bay leaves.
Usage
Garam masala is used in many dishes in Indian cuisine, including curries, dals, and soups. It is often used as a finishing spice, added towards the end of cooking or sprinkled on top of the dish before serving.
Health Benefits
Many of the spices in garam masala, such as turmeric, cinnamon, and cumin, have been studied for their potential health benefits. These include anti-inflammatory properties, improved digestion, and potential cancer-fighting properties.
Related Terms
External links
- Medical encyclopedia article on Garam masala
- Wikipedia's article - Garam masala
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