Garam Masala

The aromatic flower buds of a tree are used in the cuisine lending flavor to meats, curries, and marinades etc.

Cumin is the dried seed of the herb Cuminum cyminum. It is used in many dishes in both whole and ground form. Cumin seed is used as a spice for its distinctive flavor and aroma. Cumin can be used ground or as whole seeds.  It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili. It is also used as an ingredient in some pickles and pastries.

The dry fruits are known as coriander or coriandi seeds. In India they are called dhania. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene.

Garam masala is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. However, garam masala doesn’t necessarily constitute a particularly spicy blend. The powdered form is often added at the end of cooking so that the aroma is not lost while as Whole garam masala is added early to the cooking fat, oil, or ghee for a more pungent flavour