What is the difference between curry powder and garam masala

You can use it alone or with other seasonings. This spice mixture includes a variety of spices. In fact, there is no single recipe — ingredients actually change according to regions. Cinnamon , coriander , cumin , mace, and peppercorns are the ingredients used in most recipes. Variations on garam masala also include spices like saffron, star anise, ginger, garlic, bay leaves, mustard seeds, tamarind, fenugreek, and Malabar leaves.

Traditionally, garam masala is made fresh from the spices and used within a few days. The spices are usually toasted in a pan in their whole form, and then ground to a powder. Since garam masala is a blend of spices, it has a complex flavour, including tanginess from coriander, spicy heat from peppercorns, sweetness from cinnamon and earthiness from coriander. We usually use garam masala as a final seasoning; we add it towards the end of the cooking.

Sometimes you can even sprinkle it on top of the dish. Curry powder is a mixture of spices that has a yellow hue. Although we usually associate curry powder with Indian cuisine, it is not an authentic Indian ingredient. The ingredients used in the preparation of a specific dish influence the spices and herbs chosen for the blend.

Garam masala is used as a final seasoning in a dish, either stirred in at the end of the cooking time or sprinkled on top. Whole spices, herbs, and seeds are first toasted or fried in oil or ghee until they darken a bit in color and release their aromatic oil.

The blend is then cooled and ground to a powder. Both curry powder and garam masala lose their pungency quickly, which is a good reason to mix up your own blends. Once ground and placed in a jar with a tight seal, a homemade blend is best used in months. Buying prepared curry powder or garam masala? Treat your taste buds and buy at an Asian or Indian grocery. Garam Masala 3 Tbsp. In a small pan combine and heat the spices and seeds until they darken in color and smell fragrant about 5 minutes.

In a spice grinder, grind the spice mix to a powder. Store in an airtight glass container for up to 3 months. Join the New Times community and help support independent local journalism in Phoenix. Get the latest updates in news, food, music and culture, and receive special offers direct to your inbox. Support Us Phoenix's independent source of local news and culture. This week's question for the Chef: Is there a difference between curry powder and garam masala, and how are they used?

I support. Well wonder no more because we are about to break down the difference between the two. Originally curry was an umbrella term that refers to the cuisine of southeast Asia more famously from the Indian sub-continent, however it has become associated with spice blends added to proteins and vegetables to become a household favourite throughout the world. Countries in the rest of the world often adapt their own regional foods using spice blends to make their own versions of curry. In South Africa Chakalaka is an example of this type of adaptation.

Both garam masala and curry powder are used as curry spice to add flavour to a dish. The essential differences of the one is a standard base and the other is made up of a typical blend of spices. Curry powders vary depending on preference but overall, they generally include a blend of spices which typically include turmeric, coriander, chilli powder, pepper, cumin and ginger with the occasional addition of bay leaves, fennel and mustard powder.

This blend of spices is rich and deeply flavourful.