Garam masala

Garam Masala is a spice blend traditionally used in North Indian cuisine and other regions of South Asia. Its name literally means "hot mixture" in Hindi, referring to its aromatic and warm character, although it is not always spicy. This blend typically contains spices such as clove, cinnamon, cardamom, cumin, coriander, black pepper, and nutmeg, among others, which are toasted and ground to enhance their aroma.

Origin: Garam masala has its roots in Indian gastronomy, where each family may have its own secret recipe, adapting the spices to their taste and region. It is a versatile condiment used to enhance the flavor of both vegetarian and meat dishes, typically added towards the end of cooking to preserve its fragrance.

Properties: In addition to providing an intense and complex flavor, garam masala possesses digestive and anti-inflammatory properties associated with its natural ingredients. For example, cardamom and cumin are known to aid digestion, while black pepper can stimulate metabolism. In cooking, garam masala helps add depth and warmth to curries, stews, soups, and rice dishes.

Synonyms in Spanish in Latin America: Although it does not have an exact synonym in Spanish, in various Latin American countries it is commonly known as mezcla de especias india (Indian spice blend) or simply garam masala. In some cases, it is associated with similar blends of warm spices, but the original Hindi term is the most commonly used in recipes and specialty stores.