Indian ‘Garam Masala’ Ranks Second in the World’s Best Spice Mix

Garam Masala from India ranks second among the world’s best spice mixes. Spices are to food like fashion is to clothes. If you have an understanding of the flavors that each spice adds to food, you can easily become a decent cook. There are many cuisines around the world, which are characterized by the flavors associated with a particular cuisine. Taste Atlas recently released a ranking list of the best spice mixes in the world.

Garam Masala from India has also secured the second position in the ’10 best spice mixes’. The spice has been rated 4.6 out of 5 and has secured the second position in the list. The traditional Chilean spice blend, Merquen, came in first place with a 4.7-star rating, while Saatar from Lebanon rounded out the top three with a 4.4-star rating. The ranking is based on global culinary preferences and taste profiles.

It goes without saying that spices play a vital role in determining the taste and quality of a dish. The Ramayana mentions Indian spices. Spices include plant parts such as the bark, roots, fruits, and skins that add flavor or color to dishes. The combination of all these spices creates a unique blend of spices that gives a unique flavor to a dish.

Garam masala also offers several health benefits beyond just taste. Rich in antioxidants, spices like cloves and cinnamon help neutralize oxidative stress, which reduces the risk of chronic diseases. Cinnamon and cloves have anti-inflammatory properties, as they fight inflammation associated with diseases like heart disease and arthritis. Cumin, a key ingredient, supports digestive health by promoting enzyme secretion and relieving bloating, while the piperine in black pepper stimulates metabolism and helps with weight management.

If you’d like to make your own spice blend, here’s a simple recipe for garam masala.

Garam Masala Recipe

Ingredients

• ¾ cup coriander seeds
• ½ cup cumin seeds
• 1 teaspoon all spice
• 3 dried red chilies
• 5 star anise
• 2 teaspoons black pepper
• 3 inches cinnamon sticks
• 5 black cardamoms
• 2 nutmegs
• 2 mace
• 3 teaspoons green cardamom
• 2 teaspoons fennel seeds
• 1 teaspoon ginger powder
• 1 teaspoon cloves
• 5 bay leaves

Making Method

1. Heat a large pan on low heat and add the coriander seeds. Fry gently, stirring occasionally until fragrant. Remove to a plate.
2. Add the cumin seeds and allspice to the same pan. Fry on low heat until fragrant. Remove from the pan.
3. Add the black pepper and dried red chilies to the pan. Fry until the chilies are cooked through. Set aside.
4. Next, add the star anise, cinnamon stick, mace, black cardamom, nutmeg, green cardamom, cloves, fennel seeds, and bay leaves to the pan. Dry roast them until their aromas come out. Remove from heat and allow all the spices to cool completely.
5. Once cooled, transfer all the roasted spices to a mixer or spice grinder. Add the ginger powder and grind until you get a coarse powder.
6. Transfer the garam masala to an airtight container. Your garam masala is ready to use.

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