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Garam masala (from (ヒンディー語:गरम मसाला), ''garam'' ("hot") and ''masala'' (a mixture of spices)) is a blend of ground spices common in North Indian and other South Asian cuisines.〔 It is used alone or with other seasonings. The word ''garam'' refers to "heat" in the Ayurvedic sense of the word, meaning "to heat the body" as these spices, in the Ayurvedic system of medicine, elevate body temperature. ==Ingredients== The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together. A typical Indian version of garam masala contains: * Black and white peppercorns * Cloves * Cinnamon or cassia bark * Nutmeg (mace) * Black and green cardamom pods * Bay leaf * Cumin Some recipes call for spices to be blended with herbs, while others for the spices to be ground with water, vinegar, coconut milk, or other liquids, to make a paste. In some recipes nuts, onion, or garlic may be added. Some recipes also call for small quantities of star anise, asafoetida, stone flower or ''dagadphool'' and ''kababchini'' (''cubeb''). The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Garam masala」の詳細全文を読む スポンサード リンク
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