By Ranita Ray
Indian cuisine is almost impossible to imagine without the ideal powdered condiments mix, Garam Masala. It is a spice blend with several versions, but not to be confused with curry powder. Garam Masala has ruled the Indian kitchen for aeons of time. Here are some shocking facts.
Do you know one can include as many as 32 spices in the garam masala? The list varies from region to region and house to house in India.
The most common version of garam masala must include cinnamon, green cardamom, cloves, cumin seeds, coriander seeds, star anise, black peppercorns, nutmeg, bay leaf, and fennel seeds.
North Indian kitchens rarely use mustard seeds, but Coorg garam masala does. Bengali garam masala contains only cardamom, cinnamon sticks, and cloves. Punjabi garam masala comprises many ingredients.
All these spices are typically dry-roasted on a low flame. Once they reach room temperature, they are ground together to make garam masala powder.
Garam masala implies hot spices. According to some Ayurveda texts, the term "garam" means "hot" refers to the digestive fire or the ability to up basal body temp.
It has been speculated that garam masala had its roots in the 13th Century and was created during the Mongol Empire. Who exactly came up with it is a riddle.