Garam masala
Garam masala is a blend of dry-roasted ground spices common in the Indian cuisine, whose literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just cinnamon, cloves, nutmeg (and/or mace), black pepper and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, cumin, and fennel. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, can be ground when needed using a pestle or electric coffee grinder.
Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" in the sense that chilis are, but is fairly pungent.
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article on Garam masala
Allspice
Aloe
Ambrosia Herbs
Amchur (mango powder)
Angelica (Angelica archangelica)
Anise
Annatto
Apple Mint
Arrowroot
Artemisia vulgaris
Asafoetida
Asarum europaeum
Ashwagandha
Australian desert raisin
Bacopa monnieri
Balm of Gilead
Barberry (Berberis)
Basil (Ocimum basilicum)
Bay Laurel
Bay leaves
Bergamot (Monarda didyma)
Bison grass (Hierochloe odorata)
Bistort (Persicaria bistorta)
Bitters
Black cardamom
Black limes
Pepper (black, white, and green)
Blue Cohosh
Bog Labrador Tea
Boldo
Bolivian Coriander (Porophyllum ruderale)
Boneset (Eupatorium)
Borage (Borago officinalis)
Camomile - German Chamomile
Camomile - Roman Chamomile
Candle nut
Caper (Capparis spinosa)
Caraway
Cardamom
Carob Pod
Catsear
Cayenne pepper
Celery (Celery seed)
Chervil (Anthriscus cerefolium)
Chili powder
Chives (Allium schoenoprasum)
Cinnamon
Cloves
Coriander
Cumin
Curry powder
Dill (Anethum graveolens)
Echinacea
Fennel (Foeniculum vulgare)
Five-spice powder (Chinese)
Garam masala
Garden cress
Garlic
Garlic chives
Geum
Herbes de Provence
Horseradish
Jamaican jerk spice
Juniper
Land cress
Lavender (Lavandula spp.)
Lemon balm (Melissa officinalis)
Lemon Basil
Lemon mint
Lemon Myrtle (Backhousia citriodora)
Licorice
Long pepper
Lovage (Levisticum officinale)
Marjoram (Origanum majorana)
Mint (Mentha spp.)
Mustard
Mustard seed
Nepeta (Catnip)
Nutmeg (and Mace)
Oenothera
Oregano (Origanum vulgare)
Paprika
Parsley (Petroselinum crispum)
Peppermint
Pineapple weed
Poppy seed
Rosemary (Rosmarinus officinalis)
Saffron
Sage
Sichuan pepper
Star anise
Tamarind
Tandoori masala
Tarragon (Artemisia dracunculus)
Thyme
Turmeric
Vanilla (Vanilla planifolia)
Watercress
© Copyright 2006, eetc | contact 