The order is coriander first, then the ground ginger, then the garam masala, and finally the chilis.
The dark brown variety is used in certain curries, pilaus and biryanis and the inner seeds are often used for making garam masala.
Each culinary region has a distinctive "garam masala" blendindividual chefs may also have their own.
Garam masala freshly prepared is much more aromatic and has a fuller flavour than ready-packed garam masala.
Turmeric powder or cumin seeds or garam masala can be added for different taste.
After the onion turns golden brown, ground spices (turmeric, coriander, red chili powder, "garam masala", etc.) are added.
Garam masala is known to create body heat which helps the body to retain warmth in a cold climate.
Garam masala is used in many different ways.
