GARAM MASALA

While we all claim to know what 'spicy' means, many a times we will confuse that with the word 'hot' as in hot chili or hot oil in Thai or Szechuan or Tex-Mex cooking. Indian food is all about the skillful, or rather artful, application of literally hundreds of spices to create thousands of recipes. My first lesson in this learned discipline is of course Garam Masala, notably the most frequently used spice mix to prepare, among other dishes, the all time favorite Dal Maharani.

In Hindi Garam means 'hot or brings heat to the body' and Masala is simply 'a mixture of spices'. It is most common in North Indian cuisine, along with other seasonings. The essential ingredients to be toasted, and ground to powder form, without exception, are : Black Peppercorns, Cinnamon Bark Chips, Cloves, Nutmeg or Mace, Black Cardamon & Green Cardamon Pods, Bay Leaf, and Cumin Seeds. However, it is noted that ... 'the composition of Garam Masala differs regionally, with many recipes across India according to regional and personal tastes, and none is considered more authentic than others ...' there you have it.      

A word of advice for us mere mortals and amateur home cooks, buy from an Indian provision store. Try different brands and pick one that complements your taste bud, it is as easy as that.