A warming Indian spice blend typically featuring cinnamon, cardamom, cloves, cumin, coriander, and black pepper, added at the end of cooking or used as a finishing spice.
From Hindi 'garam' (hot/warm) and 'masala' (spice mixture), referring not to heat level but to the warming properties these spices have on the body according to Ayurvedic medicine. Each region and family has distinct variations.
Unlike other spice blends used during cooking, garam masala is often added at the very end of cooking or sprinkled on finished dishes because its delicate aromatics would be lost to prolonged heat - it's the perfume of Indian cuisine!
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