Garam masala is a blend of ground spices originating from India. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings.
The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, and none is considered more authentic than another. The components of the mix are roasted, then ground together or added to the dish for flavor just before finishing cooking.
. A masala may be toasted before use to release its flavors and aromas. In the east of the Indian subcontinent, in West Bengal, Orissa, Assam and Bangladesh only cardamom, cinnamon and clove may be substituted for the assortment.
The Burmese masala spice blend used in Burmese curries typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.
