First up, let’s explain some definitions.
Garam comes from the Urdu word ‘garam’ which means ‘hot’ and/or ‘pungent’ which, to many people these days, equates to spiciness.
Masala derives from Urdu ‘masalah’ which also means ‘spice’. However, in common parlance these days masala is used to describe a mix. This is not to be confused with ‘Marsala’, a fortified wine similar to port, Madeira and sherry!
Remember the movie Mississippi Masala in which an Indian family is expelled from Uganda when Idi Amin takes power? The family moves to Mississippi, but when their Indian daughter falls in love with an African American, the respective families have to come to terms with the mixed-race romance.
We now find masala used loosely to describe a plethora of packaged commercial spice mixes in India, such as fish masala, chicken masala, chaat masala, tandoori masala, sambar masala, and Madras masala (curry). The list goes on and on!
At our Spicery on the NSW Central Coast, we actually call our blending area “The Masala Room”. This is where we carefully blend our special spice mixes daily.
Garam masala is a very specific traditional spice blend which, although you will find different versions, should taste nothing like a curry. This is because the spice flavours in garam masala compliment Indian recipes.