Spice
Garam Masala
Garam masala is a warming North Indian spice blend typically built on cumin, coriander, cardamom, cinnamon, clove, and black pepper. Recipes vary by household and region; it is usually added near the end of cooking to preserve aroma. Not a single plant—its identity is the balanced warm blend.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.49 g
- Saturated Fat 2.32 g
- Trans Fat 0 g
- Monounsaturated Fat 2.54 g
- Polyunsaturated Fat 3.63 g
- Cholesterol 0 mg
- Sodium 38.6 mg
- Salt 0.1 g
- Total Carbohydrate 47.7 g
- Dietary Fibre 23.3 g
- Total Sugars 5.11 g
- Complex / starch 15.7 g
- Protein 9.99 g
- Water 28.8 g
- Energy 307 kcal
- Water 28.8 g
- Carbohydrates 47.7 g
- Sugars 5.11 g
- Monosaccharides 3.58 g
- Disaccharides 1.54 g
- Starch 15.7 g
- Amylose 3.91 g
- Amylopectin 11.7 g
- Digestible Starch 13.3 g
- Resistant Starch 1.57 g
- Fibre 23.3 g
- Soluble Fibre 8.17 g
- Insoluble Fibre 15.2 g
- Protein 9.99 g
- Plant Protein 9.49 g
- Fat 8.49 g
- Saturated Fat 2.32 g
- Monounsaturated Fat 2.54 g
- Polyunsaturated Fat 3.63 g
- Vitamins 99.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.07 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.31 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 39.9 µg
- Vitamin C 2 mg
- Vitamin E 1.96 mg
- Vitamin K 29.1 µg
- Minerals 304 mg
- Major Minerals 299 mg
- Trace Minerals 5.9 mg
- Salt 0.1 g
- Sodium Chloride 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.07 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.31 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 39.9 · vitamin-e: 1.96 · vitamin-k: 29.1 ·
Minerals
Sodium: 38.56 · Potassium: 230 · Calcium: 30 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
History
Mughal-influenced court cookery popularised complex warm spice mixtures in North India.
Regional garam masala formulas diversified across Punjabi, Mughlai, and other kitchens.
Packaged garam masala became a global Indian grocery staple.
Chefs and home cooks worldwide adopted garam masala beyond Indian restaurants.