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    Garam masala (from Hindi: गरम मसाला, garam ("hot") and masala (spices)) is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content.


    The composition of garam masala differs regionally, with wide variety across India. Varying combinations of these and other spices are used in different garam masala recipes in accordance to region and personal taste, and none is considered more authentic than another. The components of the mix are toasted, then ground together. A typical Indian version of garam masala is:
    black & white peppercorns
    black & white cumin seeds
    black, brown & green cardamom pods
    Some recipes call for spices to be blended with herbs, while others for the spices to be ground with water, vinegar, coconut milk, or other liquids, to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. Usually a masala is toasted before use to release its flavours and aromas.

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