ગરમ મસાલો: આવૃત્તિઓ વચ્ચેનો તફાવત

[[Image:Garammasalaphoto.jpg|thumb|right|250px|ગરમ મસાલો]]

 

The composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white [[Black pepper|peppercorns]], [[clove]]s, [[Malabathrum|malibar leaves]], [[long pepper]] (also known as pippali), [[Bunium persicum|black cumin]] (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green [[cardamom]], [[nutmeg]], [[star anise]] and [[coriander]] seeds. Varying combinations of these and other spices are used in regional variants of garam masala,<ref name=rau>{{cite book | last = Rama Rau | first = Santha | authorlink = | coauthors = | title = The Cooking of India (Foods of the World) | publisher = Time Life Education | date = 1969-06 | location = USA | pages = | url = | doi = | id = | isbn = 978-0809400690 }}</ref> none of which is considered more authentic than another.<ref name=khana>[http://www.khanakhazana.com/recipes/view.aspx?id=84 Khana Khazana]</ref>