Spices commonly used to make garam masala include cloves, bay leaf, fennel, cinnamon, cardamom, cumin, coriander seeds, mace and black and white peppercorns. While garam masala contains spices it is not ‘spicy’ in general. However, some cooks may add chilli to their blend according to personal preference.
Garam masala is made with ground spices, which are often toasted first to release their oils before grinding to a powder.
Garam masala is a very versatile spice blend and can be used in marinades (for example to marinate lamb for a biryani); in sauces for curries and stews; in spice rubs, or as part of the flavour base of a dish. It can also be used to finish dishes at the end of cooking, for example it may be added to a soup, dal or dip.
Since garam masala blends vary widely, it makes sense to see how many of the spices in your chosen recipe you have available. You never know, you might just hit upon your favourite combination by accident!
No, garam masala and curry powder are different spice blends. Garam masala is a spice blend used widely across the Indian subcontinent, while curry powder was invented in Britain in the late 1700s. While there may be some overlap in the spices used, the resulting flavour profile is different.
Garam masala should be stored in an airtight container such as a glass jar, and ideally used within a few months. Spices lose their pungency the longer they are stored, so it’s best to grind them in small quantities and use them up quickly.