garam masala

[ guhr-uhm muh-sah-luh, guh-rahm ]

noun

1. an aromatic mixture of ground spices used in Indian cuisine, usually containing black pepper, cardamom, cinnamon, cloves, coriander, nutmeg, and turmeric.

garam masala

/ ˈɡɑːrəm mɑːˈsɑːlə /

noun

1. an aromatic mixture of spices, extensively used in curries

Word History and Origins

Origin of garam masala¹

First recorded in 1950–55; from Urdu garam masālā, literally, “hot spices”

Word History and Origins

Origin of garam masala¹

from Hindi

Example Sentences

In 2014, Ipsita Mazumdar, a biochemistry expert, tested popular spice brands in Kolkata which made chilli, cumin, curry powder, and garam masala.

From BBC

In our version, we stir in garam masala, a blend of warming spices, to add depth of flavor and to complement the slightly acidic tomatoes and yogurt.

From Washington Times

Add the garam masala and cook, stirring, until fragrant, 30 to 60 seconds.

From Washington Times

For the version in our book “COOKish,” which limits recipes to just six ingredients without sacrificing flavor, we used one of our favorite spice cabinet shortcuts - the blend garam masala, which includes cumin, cardamom, cinnamon, mace, black pepper, coriander and sometimes more.

From Washington Times

In a food processor, process the shallots, lemon grass, sugar, oil, garam masala, turmeric, 1 tablespoon salt and 2 teaspoons pepper to form a paste.

From Washington Times