What is garam masala?
In Hindi, garam masala literally means "hot spice mix", but the heat refers to warmth in traditional Indian medicine (Ayurveda), not chilli heat. It is an aromatic blend of warm spices (cardamom, cinnamon, cloves, black pepper and cumin) usually added at the end of cooking to crown a dish with its fragrance. It differs sharply between the north, where toasted spices are ground without turmeric or chilli, and the south, where fennel, star anise, red chilli and sometimes dried coconut are added.
Composition: the northern and southern blends
Without revealing exact proportions, North Indian garam masala (Punjab, Delhi and Lucknow style) includes green and black cardamom, cinnamon, cloves, black pepper, cumin, coriander, nutmeg and mace, and Indian bay leaf; it is soft and aromatic with no chilli. South Indian garam masala (Chennai, Chettinad and Kerala style) starts from the same base and adds fennel, star anise, dried red chilli and sometimes poppy seed and stone flower (kalpasi); its spices are toasted more deeply, so it is darker, stronger and hotter.
| Variant | Character | Best use |
|---|---|---|
| North Indian Garam Masala | Soft and aromatic, cardamom, cinnamon and cloves forward, no chilli, light brown | Butter chicken, tikka masala, dal, biryani, Indian kofta, finishing stews |
| South Indian Garam Masala | Deeper toasted and stronger, fennel, star anise and red chilli, medium heat | Chettinad chicken, meat and fish curry, prawns, southern biryani |
What makes a good blend
Garam masala is one of the most expensive blends because its core ingredients (cardamom, cloves and mace) are costly, so it is frequently adulterated with extra cheap coriander and cumin or with turmeric and flour. A good blend gives an immediate, strong cardamom and clove aroma when a pinch is rubbed between the fingers, a natural dark brown colour (not yellow, since turmeric is not part of the original blend), is ground from freshly toasted whole spices and is completely free of salt and fillers. Indian spice mixes are assessed against the FSSAI regulations for mixed masala, the European Spice Association Quality Minima, ASTA cleanliness specifications and the Egyptian Standards for spice mixtures. Typical, not mandatory, values are moisture not above 10 %, acid-insoluble ash below 1.5 %, a relatively high volatile oil content (1 % or more) thanks to cardamom and cloves, and no colourants or aflatoxins.
How to use it: chicken tikka masala
- Marinate 1 kg of cubed chicken breast in a cup of yoghurt with a spoon of crushed garlic and ginger, a tablespoon of mild curry, one teaspoon (about 3 g) of North Indian Garam Masala and the juice of a lemon, for two hours to overnight.
- Grill the chicken in a hot oven or over charcoal until browned and lightly charred at the edges.
- For the sauce, fry a chopped onion in butter, add garlic, ginger and a spoon of curry, then 400 g of crushed tomatoes; cook for 15 minutes and add half a cup of cream.
- Add the grilled chicken to the sauce, cook for 5 minutes, remove from the heat and sprinkle another teaspoon of garam masala and fresh coriander. Serve with naan or basmati rice.
Guide dosage: 5 to 8 g per kilo of meat or chicken (half in the marinade, half at the end), and 3 g per kilo of vegetables or lentils. Marination: two hours to overnight with yoghurt.
Other uses: (1) a final sprinkle over dal, lentils and chickpeas, (2) between the rice layers of biryani, (3) the seasoning for Indian minced-meat kofta and seekh kebab.
Storage and shelf life
The volatile oils of cardamom and cloves are the secret of the blend and the first thing to evaporate, so keep it in a small airtight container away from heat and light, and buy quantities you will use within four to six months even though the shelf life is 12 months.
The Sheikh Al-Attareen range
- North Indian Garam Masala
- South Indian Garam Masala
We import export-grade green and black cardamom, cloves, mace and star anise with certificates of analysis, toast and grind the whole spices in small batches, and check every batch for moisture, cleanliness and foreign matter in our laboratory before packing at our Mansoura plant. Both blends are available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through our online store.
FAQ
What is the difference between garam masala and curry powder?
Curry powder is a turmeric and fenugreek base cooked from the start; garam masala is an aromatic blend without turmeric added at the end, and many Indian dishes use both.
Is garam masala hot?
The northern blend has no chilli and its warmth comes from black pepper only; the southern blend is medium-hot with red chilli.
Can I substitute Levantine seven-spice?
In an emergency, yes, but seven-spice is sweeter with allspice and less concentrated in cardamom and cloves, so the result will differ.
When should I add it during cooking?
In the last two minutes or after removing the pot from the heat; adding it early drives off the aroma and makes the dish slightly bitter.