The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, and none is considered more authentic than another. The components of the mix are roasted, then ground together or added to the dish for flavour just before finishing cooking. A typical Indian version of garam masala contains (with
Hindustani names in parentheses): •
Fennel (
sauṅf) • Indian bay leaves or
malabathrum (
tej pattā) •
Black and white peppercorns (
kāli/safed mirch) •
Cloves (
lauṅg) •
Cinnamon or
cassia bark (
dālacīnī) •
Mace (outer covering of nutmeg) (
javitri) •
Black and green cardamom pods (
ilāīcī) •
Cumin (
jīra) •
Coriander seeds (
dhaniā) • Red
chili powder (
lāl mirch) Some recipes call for the spices to be blended with herbs, while others call for the spices to be ground with water, vinegar, or other liquids to make a paste. Some recipes include
nuts, onions or garlic, or small quantities of
star anise,
asafoetida,
chili,
stone flower (known as
dagadphool, lichen), and
kababchini (
cubeb). The flavours may be blended to achieve a balanced effect, or a single flavour may be emphasised. A masala may be toasted before use to release its flavours and aromas. ==See also==