top of page
image.png
Vishvam Pranava Garam Masala blend with aromatic, hot spices ideal for authentic Indian cooking

Garam Masala (Hot Spices)

About Me.

Garam Masala is a classic Indian spice blend known for its warmth, complexity, and aromatic richness. The term “garam” means “hot” in Hindi—not in terms of spiciness, but due to its perceived heating effect on the body according to Ayurvedic tradition. This fragrant mix combines several ground spices that are toasted and blended to enhance depth and flavor in a wide variety of dishes.

​

Typical ingredients include coriander, cumin, black pepper, cardamom, cloves, cinnamon, nutmeg, bay leaves, and fennel. The specific composition can vary by region or household, which makes it a uniquely adaptable and versatile blend.

​

At Vishvam Exports, our Garam Masala is crafted using finely selected, hand-cleaned spices, freshly ground in controlled batches to preserve their essential oils and natural aroma. We offer both traditional and customized blends to match regional taste preferences and industrial food processing needs.

Botanical Name: (Blend – no single botanical name)

​

Family: (Includes Apiaceae, Zingiberaceae, Lauraceae, and others)

​

Commercial Part: Ground blend of seeds, bark, pods, and leaves

Foreign Name of Spices

​

  • Spanish: Mezcla de especias Garam Masala

  • French: Mélange d'épices Garam Masala

  • German: Garam Masala Gewürzmischung

  • Swedish: Garam masala kryddblandning

  • Arabic: جارام ماسالا (Jārām māsālā)

  • Dutch: Garam masala kruidenmengsel

  • Italian: Miscela di spezie Garam Masala

  • Portuguese: Mistura de especiarias Garam Masala

  • Russian: Гарам масала (Garam masala)

  • Japanese: ガラムマサラ (Garamumasara)

  • Chinese: 咖喱香料混合 (Gālí xiāngliào hùnhé)

Uses

Garam Masala is primarily used as a finishing spice—added towards the end of cooking or sprinkled just before serving to infuse dishes with rich, bold flavors. Its uses include:

 

  • Enhancing curries, stews, lentils (dal), and vegetable dishes

  • Flavoring meat and poultry marinades

  • Used in rice preparations like biryani and pulao

  • Essential in ready-to-eat Indian meals, snack coatings, and spice blends

  • A favorite in restaurant and catering industries for its authentic Indian flavor

​

In food manufacturing, Garam Masala is used in spice blends, instant mixes, frozen meals, and traditional food preparations. Its ingredients also carry antioxidant, anti-inflammatory, and digestive properties, making it valuable in functional foods.

Types

  • Punjabi Garam Masala – Bold and robust with a strong clove-cinnamon profile

  • Maharashtrian Garam Masala – Spicier with dry coconut and sesame seeds

  • South Indian Garam Masala – Includes curry leaves, star anise, and black stone flower

  • Kashmiri Garam Masala – Mild, with emphasis on cardamom and cinnamon

  • Organic Garam Masala – Certified organic spice blend

  • Custom Blends – Tailored for restaurants, FMCG brands, or regional demand

  • Whole Garam Masala (Sabut) – Whole spices mix for slow cooking and tempering

bottom of page