Garam Masala
最後に振りかける熱い魔法！カレーを一瞬で本格派に変えるフィニッシュスパイス
Description
A unique Indian mixed spice blending cardamom, cloves, cinnamon, black pepper, cumin etc., roasted fragrantly and powdered. 'Garam' means hot, 'Masala' means mixed spice.
Classification: For Families,Mixed Spice,Flavoring
Shops selling Garam Masala
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Dry-roast whole spices (cumin, coriander, cardamom, cinnamon, cloves, black pepper etc.) in a pan on low until fragrant.
- Cool completely, grind to fine powder in a mill (or mortar), store in airtight container to prevent aroma loss.
- Sprinkle ~
- tsp 'right before curry/stir-fry is finished (mins before turning off heat)', mix briefly to cloak the dish in exotic aroma.
Learn more Substitutes, pairings, tips
Key spices
Substitutes at Japanese supermarkets
Curry powder (aroma direction changes but as a mixed spice sub)
Pairing
Rich North Indian meat curries, Tandoori Chicken
Trivia
[Trend] Exists like Japan's 'Shichimi Togarashi', with no fixed recipe; a 'secret taste' with completely different blends per home/restaurant. Composed of spices warming the body from inside (hot = Garam), a magic powder turning any dish 'Indian-style' if you have this.
Eating tips & etiquette
[Unique Eating] Instead of adding at the start of simmering, sprinkle 'right before finishing' the dish, delivering the highly volatile glamorous aroma directly to the nasal cavity!
Allergen
None