masala is a blend of ground spices common in
North Indian and other South Asian cuisines.
It is used alone or with other seasonings.
The word garam refers to intensity of the
spices rather than capsaicin content.
The composition of garam masala differs
regionally, with many recipes across India
according to regional and personal taste,
and none is considered more authentic than
others. The components of the mix are
toasted, then ground together.
A typical Indian version of garam masala
and white peppercorns
and white cumin seeds
brown, and green cardamom pods
recipes call for spices to be blended with
herbs, while others for the spices to be
ground with water, vinegar, coconut milk, or
other liquids, to make a paste. In some
recipes nuts, onion, or garlic may be added.
The flavours may be carefully blended to
achieve a balanced effect, or a single
flavour may be emphasized. A masala may be
toasted before use to release its flavours