Garam Masala (MDH)

Garam Masala (MDH)

Product Name: Гарам масала, Garam Masala, Гарам Масала (MDH), Gewürzmischung Garam Masala, Mélange d’épices Garam Masala, Mezcla de especias Garam Masala, การัมมาซาลา

Synonyms: Indian spice mix, universal seasoning, warm spices

Parts Used: coriander seeds, cumin seeds, cardamom fruits, cinnamon (bark), cloves (buds), black pepper (seeds), bay leaf (leaves), nutmeg (fruit), ground mixture

Nutritional Value of the Product: proteins, fats, carbohydrates, fiber, essential oils, calcium, iron, magnesium, manganese, potassium, zinc, B vitamins, vitamin C.

Main Beneficial Properties of the Product: stimulation of digestion, antioxidant action, appetite improvement, mild anti-inflammatory action, antibacterial action, improved food absorption, support of metabolism.

Beneficial for Conditions: functional dyspepsia (K30), decreased appetite (R63.0), flatulence (R14), irritable bowel syndrome (K58), hypolacrymia (K11.3), obesity (E66), metabolic syndrome (E88.81), type 2 diabetes mellitus (E11), hyperlipidemia (E78.5).

Contraindicated for Conditions: peptic ulcer disease of the stomach and duodenum (K25-K26), gastritis with high acidity (K29.4), gastroesophageal reflux disease (K21), spice allergy (T78.4), irritable bowel syndrome with diarrhea (K58.0), chronic renal failure (N18).

Culinary Use: curries, dal, sabzi, soups, sauces, marinades, rice dishes, meat dishes, vegetable stews, casseroles, beverages (masala tea).

Forms and Processed Products: powder, ground spice mix, hermetically sealed packets, ready-made packaged seasonings.

Geography of Use and Dietary Traditions

Garam Masala is an integral part of Indian cuisine and is used in all regions of India with variations in composition and proportions. In the North Indian tradition, the mixture is richer in cardamom, cinnamon, and cloves, creating a sweet-spicy flavor, while in South Indian cuisine, hot chili peppers and mustard seeds are more often included, giving a more pungent accent. The seasoning is used not only in households but also in street food, restaurants, and in the preparation of festive dishes. In South Asian countries (Pakistan, Bangladesh, Nepal, Sri Lanka), Garam Masala is also widespread and adapted to local traditions. The seasoning entered European cuisine in the 19th–20th centuries through British colonial tradition, and today it is used in the UK, Germany, France, and other countries as a universal flavoring for curries, soups, and marinades. In modern gastronomy, Garam Masala has become popular as an element of fusion cuisine, combining Indian spices with European dishes.

Toxicity and Food Safety

With moderate consumption, Garam Masala is considered safe and non-toxic; however, sensitive individuals may experience allergic reactions to individual spices (e.g., coriander or cardamom). Excessive consumption may irritate the gastric mucosa and increase acidity. Antinutrients are not present in significant concentrations.

Culinary Recipes with the Product Garam Masala

Recipe 1. Chickpea Curry (Chana Masala)

• Ingredients: chickpeas — 200 g, onion — 100 g, tomatoes — 150 g, garlic — 10 g, ginger — 10 g, vegetable oil — 30 ml, Garam Masala — 5 g, turmeric — 3 g, salt — 5 g, water — 300 ml, fresh coriander — 10 g.
• Cooking method: soak chickpeas for 8–10 hours, boil until tender. In a pan, sauté onion, add chopped tomatoes, garlic, ginger, and spices. Add boiled chickpeas, pour in water, and simmer for 15–20 minutes at 95–100 °C. Garnish with fresh coriander before serving.
• Nutritional value per serving: 210 kcal, protein — 10 g, fat — 6 g, carbohydrates — 30 g.
• Culinary features: a traditional North Indian dish, popular in street food and as a vegetarian dish for daily meals.

Recipe 2. Chicken Tikka Masala

• Ingredients: chicken breast — 400 g, plain yogurt — 150 ml, lemon juice — 10 ml, garlic — 10 g, ginger — 10 g, butter — 20 g, cream — 100 ml, tomato paste — 200 g, Garam Masala — 6 g, turmeric — 3 g, salt — 5 g.
• Cooking method: marinate chicken in yogurt with lemon juice, garlic, ginger, and spices for 2 hours. Pan-fry or bake until golden brown. For the sauce, melt butter, add tomato paste and spices, pour in cream, and simmer for 10 minutes. Combine with chicken and heat for 5–7 minutes.
• Nutritional value per serving: 280 kcal, protein — 22 g, fat — 15 g, carbohydrates — 12 g.
• Culinary features: one of the most popular Indian dishes in Europe, a symbol of culinary exchange between India and Great Britain.