Gram Masala

Garam masala is a blend of ground spices originating from the Indian subcontinent. Its exact composition varies regionally and by household, but common ingredients include cumin, coriander, cardamom, cinnamon, cloves, and black pepper. The spices are typically dry-roasted before grinding to enhance their aroma and flavour.

Garam masala is primarily used to add warmth, depth, and complex flavour to dishes. It is a staple in Indian and South Asian cuisines, commonly added to curries, lentil dishes, marinades, and rice preparations. Manufacturers use it to impart a characteristic spicy and aromatic profile to savoury foods.

Garam masala is a blend of spices and is not considered a food additive in the UK; therefore, it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. The spices within garam masala have been studied for various potential health effects, often related to antioxidant and anti-inflammatory properties. However, these studies are typically on individual spices or in specific contexts, and their impact at the levels found in typical food consumption is not definitively established. There is no specific regulatory guidance on garam masala itself regarding safety or intake levels.