ગરમ મસાલો: આવૃત્તિઓ વચ્ચેનો તફાવત

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[[Image:Garam Masala new 2008-1.jpg|thumb|right|ગરમ મસાલાના ઘટકો]]
 
Theસ્થાનીય compositionપસંદગી ofપ્રમાણે garamભારત masalaભરમાં differsગરમ regionally, withમસાલાના wideઘટકો varietyબદલાય across Indiaછે.તેમાંના Someઅમુક commonસામાન્ય ingredientsઘટકો areછે: black & white [[Black pepper|peppercorns]]મરી, [[clove]]sલવીંગ, [[Malabathrum|malibarમલીબાર leaves]]પાંદડા, [[longલાંબા pepperમરી]] (also known as pippaliપીપ્પળી), [[Bunium persicum|blackકાળું cuminજીરું]] (knownશાહ asજીરું shahiકે jeeraશાહી જીરું), cumin seedsજીરું, cinnamonતજ; blackકાળી, brown,કથ્થૈ &અને greenલીલી [[cardamom]]એલચી, [[nutmegજાયફળ]], [[star aniseબાદિયાન]] andફૂલ અને [[corianderધાણા]] seeds. Varying combinations ofઘટકોના theseવિવિધ andપ્રમાણો otherસ્થાનીય spicesસ્વાદ areની usedપસંદગી inઅનુસાર regionalઉમેરીને variantsમસાલો ofતૈયાર garamકરાય masalaછે.,<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>
 
Some recipes call for spices to be blended with herbs, while others grind the spices with water, [[vinegar]] or other liquids such as [[coconut milk]] to make a [[paste]]. In some recipes [[Nut (fruit)|nuts]], [[onion]] or [[garlic]] may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a masala is roasted before use to release its flavours and aromas.<ref name=rau/>
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