Are you in search of a Garam Masala substitute? If so, you found the right place. First, it’s important to know the details about Garam Masala before worrying about a Garam Masala substitute. Let’s go over Garam Masala’s history, its benefits and substitutes.
History of Garam Masala
“Masala” is Hindi for spice, and it’s used to describe any of the various mixes in Indian dishes. The vast majority of the time, Garam (warm or hot in Indian), is a mix of ground, dry-roasted spices native to India.
The spice blend can vary depending on family history, personal presence in the Indian family or simply if the person is willing to try something different. With all of the variations that could be used, if you ever tried Garam Masala there’s a good likelihood that it will taste a touch differently the next time you try it.
Typically, cinnamon, cardamom, cloves, nutmeg, cumin, black peppercorns, coriander and bay leaves are blended together for a balanced, warm flavor. One major positive of Garam Masala is that it can be sugar free.
What happened to Garam Masala in India? While it’s still widely used, curry powder provides a less costly and quicker option which made Garam Masala a little less used.
What Are the Benefits of Garam Masala?
Helps with constipation
Garam Masala has shown to decrease digestive transit time which is excellent in helping with issues such as constipation. If you’re having trouble in that area, maybe you should give Garam Masala a chance to do the trick!
Improves Digestive Fire
Garam Masala has an ability to heat up the body or improve its digestive fire. According to Ayurveda, you need to provide the body with the right amount of warming foods to maintain optimal digestive fire. Because of the warmth of the spices, Garam Masala provides a balancing impact to enhance metabolism and overall digestive fire.
Boosts overall health
Cinnamon has been reported to have activities against serious neurological disorders like Parkinson’s disease and Alzheimer’s disease. It also helps fight diabetes.
Garam Masala Substitute Options
Because authentic Garam Masala contains a vast blend of 15, 20, or even 30-plus ingredients, its difficult to find the right Garam Masala substitute for your dish.
For whatever reason you’re looking for a Garam Masala substitute, here are some great options to try.
Garam Masala Substitutes
Ras el Hanout
Ras el hanout or rass el hanout is a spice mix from North Africa, playing a similar role to Garam Masala in Indian cuisine.The name in Arabic means “head of the shop” which can loosely be translated to “top shelf” and implies a mixture of the best spices the seller has to offer. Typically, Morocco is known to use this more frequently in North Africa than others.
There is no definitive combination of spices that makes up ras el hanout. Each shop, company, or family may have their own blend which is very similar to Garam Masala.
Sambhar Masala
This fragrant spice mix made with fenugreek seeds, coriander seeds, cumin seeds, curry leaves, and other aromatics is an essential ingredient in sambar, the ubiquitous split-pea stew of South India. Click here for a great Sambhar Masala recipe.
Chaat Masala
Chaat masala typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt, black pepper, asafoetida (hing) and chili powder.
Masala Curry Powder
This option is great if you only have a few ingredients in your cabinet. Curry Powder does not have a similar warming spice, but it makes for a decent option that carries good flavor.
Pumpkin Pie Spice
Pumpkin pie spice, also known as pumpkin spice, is commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is similar to the British and Commonwealth mixed spice. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It can also be used as a seasoning in general cooking, but it is an intriguing option for a Garam Masala substitute.
Vadouvan
Vadouvan is a ready-to-use blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam, according to Wikipedia. It is an Indian curry blend with added aromatics such as shallots and garlic. The spice blend is thought to have originated from French colonial influence in the Puducherry region of India.
Indian recipes for vadouvan blends vary but, at a minimum, must contain pounded onion, garlic, cumin seeds, mustard seeds and fenugreek. The mixture is dried in the sun and then crushed, mixed with castor oil, which has preservative properties, and rolled into balls, which are then dried for several more days.
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