Garam Masala

Garam masala is used to season cooked meats, vegetables, soups, and rice dishes. It is often added at the end of cooking or sprinkled on food just before serving to preserve the delicate flavors and aromas of the spices.

Garam masala is low in calories, with about 6 calories per teaspoon (1 gram).

It provides a minimal amount of protein, approximately 0.2 grams per teaspoon (1 gram).

The spice mix contains just a trace of fat, with less than 0.1 grams per teaspoon (1 gram).

Carbohydrates are present in small quantities, typically around 1 gram per teaspoon (1 gram).

Garam masala contains trace amounts of vitamins, such as vitamin A from coriander and vitamin C from black pepper.

Minerals such as iron from cumin and calcium from cardamom are found in garam masala.

The spices in garam masala have been associated with various health benefits, including improved digestion, anti-inflammatory properties, and the promotion of heart health.

While garam masala is generally safe for consumption, overuse can lead to gastrointestinal issues for some individuals due to the potent nature of the spices.

Garam masala is a key ingredient in many Indian dishes such as tikka masala, biryani, and various curry preparations.

The spice blend is suitable for sautéing, marinating, and as a finishing spice. It can be used in both dry and wet cooking methods.

Garam masala pairs well with legumes, dairy products like yogurt and cream, as well as vegetables like cauliflower and potatoes.

Garam masala is a celebrated spice mix with a rich history and a broad spectrum of culinary applications. Its unique blend of flavors not only enhances dishes but also contributes to its nutritional and health benefits. While it is a staple in Indian cuisine, its versatility has made it popular worldwide, allowing chefs and home cooks to incorporate its warmth into an array of recipes.