What is Garam Masala?

Garam Masala is a ground spice blend, not a single botanical. The Hindi name translates literally as "warming spice mix," and it is a foundational blend of North Indian cuisine. Ours is built from the classic warming aromatics: cardamom, cinnamon, clove, black peppercorn, cumin, and coriander.

About the blend

Garam masala is a real traditional Indian preparation with deep culinary history, unlike "curry powder," which is a British colonial-era invention that is not used in traditional Indian cooking. "Garam" refers to the Ayurvedic idea of warming spices, and "masala" simply means a spice mix. Proportions vary widely by region and by family recipe, and many households roast and grind their own. The result is a versatile finishing blend rather than a single-note spice.

How Garam Masala is used

It is most often used as a finishing spice, sprinkled onto a dish near the end of cooking so the heat blooms the aromatics without scorching them, and it is also worked into the base of layered curries. It appears in biryani, korma, chana masala, tikka masala, dal makhani, and countless other North Indian dishes. It is potent, so a little goes a long way.

Garam Masala: form & sizes

We carry Garam Masala as a finely ground spice blend, sold by weight in sizes from 1 oz to 8 oz. We make no health or therapeutic claims.

Storage

Store Garam Masala in an airtight container, away from heat, light, and humidity, to preserve its aroma. Like all ground spice blends, it is at its best used within several months of opening.

Garam Masala at a glance

Type

Ground spice blend

Translation

"Warming spice mix" (Hindi)

Origin

North Indian cuisine, with regional variations

Typical spices

Cardamom, cinnamon, clove, black peppercorn, cumin, coriander

Form

Finely ground blend

Sizes

1 oz to 8 oz