Garam masala, Cultivation Type : Natural

India, the land renowned for its excellent cuisine and its unique regions of cooking. Many regions of this culturally diverse country have their own cooking style, recipes and preferences. But one thing is common among all of the regional cuisines of India is the use of ‘Spices’. For centuries, India has been known for producing distinctive spices.Garam Masala or the blend of spices is a pretty common word in every family of India, Bangladesh and Pakistan. A blend of ground spices, this necessary ingredient is the heart of most Indian and South Asian dishes. This magical blend of spices is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish.

The word garam masala means a ‘hot spice’. Though, garam masala is not an spice in itself, but a wonderfully aromatic blend of spices used to give freshness and immediacy to a dish. It contains spices like cardamom pods, whole cloves, peppercorns,  whole cumin seeds, cinnamon sticks, ground nutmeg and other spices.Many different kind of Garam Masala is found depending on the region and the personal taste. Garam Masala can be found easily in international section of any big groceries store in west or in any Indian or South Asian shops.