Garam Masala

Description

Garam Masala
Oregano • Ginger • Anardana • Amchoor • Tamarind • Cardamom • Kapoor • Kabachini • Kalanji • Black cumin • Black pepper • Southern chili • Saffron • Nutmeg • Jivri • Cumin • Sesame • Cinnamon • Coriander drought • Poppy seeds • Big cardamom • Big pepal • Fenugreek • Wasabi • Vanilla • Mustard Black • Mustard Yellow • Soya Seeds • Salt • Fennel • Turmeric • Asafoetida • Garlic • Red Chilli • Clove • Garam Masala • Chakraful • Allspice • Anise • Caraway • Cassia • Cayenne Pepper • Celery Seeds • Fingerroot (krachai) Galangal, greater • Galangal, less • Grains of Paradise • Grains of Selim • Horseradish • Juniper berry • Liquorice • Mahlab • Malabathrum (tejpat) • Pepper, green • Pepper, pink, Brazilian • Pepper, pink, Peruvian • Sarsaperila • Sassafras • Sichuan pepper (huājiāo, sansho) • Sumac • Tasmanian pepper • Tonka bean • Zedoary
In India the spices of spices varies according to the area, so spices are prepared with names such as Punjabi Garam Masala, Kashmiri Garam Masala, Kerala Hot Masala etc. These areas change the components according to the taste and likes of the residents. Cardamom, black pepper, cumin, cinnamon and cloves are included in all spices. The rest of the components are mixed according to area or preference, such as coriander, Tejpatta, gum and mixed in Punjabi garam masala. Similarly, Kashmiri garam masala has a large number of components, which makes the dishes smell and there is a difference in flavor. Here is a comparative chart of all kinds of spices –
Kashmiri karlai punjabi
Black pepper
– Black pepper
cumin
– cumin
Small cardamom
– –
black cardamom
Large cardamom large cardamom
Cinnamon
Cinnamon cinnamon
Clove
Clove of cloves
star anise
star anise –
Nutmeg
Nutmeg –
Bay leaf
– –
coriander
– –
– Mace
–
– – Sode

The quantities of components will depend on the quantity of spices we need. Generally, the quantity of components is determined based on the total amount of 200 or 250 grams.