Masala

The collective name for spice mixtures from the Indian cubcontinent is masala. Recipes are passed down from generation to generation. Usually the spices are (lightly) roasted, but sometimes also dried in the sun. Masala is often added last to preserve the rich aroma. It is a misconception that 'garam' means hot as in sharp or spicy. It means warm, in the metabolic sense of the word. That is why nutmeg and cloves are used, black pepper (India is not for nothing the home of black pepper) and no chili pepper. Similar spice mixtures can be found in Iran (formerly Persia), the Middle East and Asia Minor, under the names advieh and baharat. They have in common that the recipe is not uniform. After all, recipes are passed down from generation to generation.

The term garam is of Persian origin, as is maςaleh. It means 'ingredients'.

Garam masala is mainly used in vegetarian dishes. Turmeric is often missing. In principle, garam masala is not a 'curry'. In ready-made garam masala, turmeric is nevertheless used in large quantities because Western expectations are - apparently - set on the yellow colouring.

In our shop we offer you three masalas of British origin, not for nothing, the United Kingdom has of all European countries the closest ties with the Indian subcontinent, and by far the largest population of Indian inhabitants. Here they are:

  • garam masala
  • punjabi masala
  • cashmere masala