Garam (“hot”) and masala (a mixture of spices) is a blend of ground spices common in cuisines from the Indian subcontinent.[1] It is used alone or with other seasonings. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine. Different regions of India have different versions of garam masala. Some are made without dry roasting the ingredients while others are made after dry roasting, cooling the ingredients and then grinding them into a powder.
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