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Garam masala special. Garam masala, from Hindi garam, hot and masala
mixture , is a basic blend of ground spices common in Indian and other south
Asian cuisines. It is used alone or with other seasonings. The word garam
refers to spice intensity, not heat; garam masala is pungent, but not hot in
the same way as a chili pepper. Some common ingredients are black and white
peppercorns, cloves, bay leaves, long pepper (also known as pippali), black
cumin (known as shahi jeera), cumin seeds, cinnamon, black, brown, and green
cardamom, nutmeg, star anise and coriander seeds. Whole spices, which keep
fresh much longer, can be ground when needed using a mortar and pestle or
electric coffee grinder. When commercially ground garam masala is used in
dishes, it is often added at the end of cooking so that the full aroma is not
whole spices, which keep fresh much longer, can be ground when needed using a
mortar and pestle or electric coffee grinder. When ground garam masala is used
in dishes, it is often added at the end of cooking so that the full aroma is
not lost. Whole garam masala, however, is added early to the cooking fat, oil,
or ghee or a more pungent flavor. Whole garam masala, however, is added early
to the cooking fat, oil, or ghee for a more pungent flavor
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