Ingredient Guide•Garam Masala
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High ProteinHigh Fiber
Spices & HerbsGourds & SquashesIndian Subcontinent
Garam MasalaCalories, Nutrition Facts, Culinary Uses & Recipes
Scientific Name:Spice mixture
Also known as:
Garam Masala
Garam masala is a warming spice blend used in Indian cuisine. It supports digestion and adds antioxidant-rich flavor.
Calories (100g)379 kcal
Dietary ProfileVegan & Vegetarian
Default UnitTablespoon
Calories in Garam Masala & Nutritional Facts
Standard food-composition values per 100g edible portion and realistic serving portions
How many calories are in Garam Masala?
100 grams of Garam Masala (raw/dry reference weight) provides approximately 379 kcal, 60.0g carbohydrates, 14.0g protein, 14.0g fat, and 24.6g dietary fiber. A realistic single-person portion of 50g contains roughly 190 kcal before cooking oils or garnishes.
379.0kcal
Calories
14.0g
Protein
60.0g
Carbs
14.0g
Fat
24.6g
Fiber
1.2g
Sugar
| Portion Size | Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|---|
| Per 30g (Small / 2–3 Tbsp) | 114 kcal | 18.0g | 4.2g | 4.2g | 7.4g |
| Per 50g (Standard Home Serving) | 190 kcal | 30.0g | 7.0g | 7.0g | 12.3g |
| Per 100g (Standard Reference) | 379 kcal | 60.0g | 14.0g | 14.0g | 24.6g |
Source & Disclaimer: Nutritional figures represent approximate values per 100g edible portion compiled from standard food-composition references (including ICMR-NIN Indian Food Composition Tables & USDA FoodData Central). Values vary by grain thickness, moisture, brand, and added cooking oils or garnishes. Provided for general culinary information only and not as medical or clinical dietary advice.
Storage Instructions
Keep Garam Masala fresh and long-lasting
Airtight Container: Garam masala keeps its strong aroma for about three to six months when stored in a tightly sealed glass jar in a cool, dark cupboard. In the Fridge: You can store it in the refrigerator for up to a year, but make sure the lid is completely airtight so it does not pick up moisture or odors from other foods.
Kitchen Preparation & Cooking Uses
Best culinary practices & prep tips
How to Buy: Look for whole spices to grind at home if you want the best flavor, or buy small packs of powder so it does not lose its punch. When to Add: Add a small pinch at the very end of cooking curries, dals, or sabzis to keep the aroma fresh, or use it at the start for a deeper, mellow taste.
General Nutritional & Wellness Notes
Everyday dietary context for Garam Masala as part of balanced home cooking
Garam masala contains warming spices that help digestion and can give your metabolism a small boost. It is naturally very low in sugar and brings helpful antioxidants from ingredients like cinnamon and cloves. Because you only use a pinch or two at a time, it adds big flavor without heavy calories.
Culinary Uses, Origins & Cultural Heritage
How Garam Masala is used across regional kitchens and history
Common Culinary Uses
The word garam translates to hot or warming, and masala means spice blend, referring to the Ayurvedic idea that these spices heat up the body from within. Historically, many of the individual spices like cardamom and cinnamon traveled long distances along ancient trade routes before coming together in this famous blend.
Historical Roots
Garam masala comes from the northern regions of the Indian subcontinent where winters require warming foods. Over hundreds of years, local spice traders and home cooks mixed various proportions of everyday spices to suit regional climates and tastes. It spread naturally across India and eventually reached global kitchens through migration and trade.
Regional & Cultural Traditions
In Indian homes, every family has its own secret recipe for garam masala passed down through generations. It is the final magic touch in many everyday curries and festival feasts alike. Passing on the exact mix of spices is a traditional way older family members teach younger cooks about flavor balance.
Did You Know?
Unlike chili powder, garam masala does not actually make food spicy-hot; instead, it adds a deep warmth and sweet-savory aroma. No two home cooks make garam masala the exact same way.
Chef & Cooking Tips
If your store-bought garam masala smells flat and weak, toast it gently in a dry pan on very low heat for just one minute to wake up the oils. Always add it near the end of cooking so the delicate top notes do not boil away.
Recipes Using Garam Masala
Explore 10 recipes featuring Garam Masala
Frequently Asked Questions about Garam Masala
Common questions on calories, cooking methods, and kitchen storage
How many calories are in Garam Masala?
Per 100 grams (raw/dry reference weight), Garam Masala contains approximately 379 kcal, 60.0g carbohydrates, 14.0g protein, 14.0g fat, and 24.6g dietary fiber. A typical 50g culinary portion provides roughly 190 kcal before cooking oils, butter, or garnishes are added.
What is Garam Masala and how is it used in cooking?
Garam masala is a warming spice blend used in Indian cuisine. It supports digestion and adds antioxidant-rich flavor.
How do you prepare and cook with Garam Masala?
How to Buy: Look for whole spices to grind at home if you want the best flavor, or buy small packs of powder so it does not lose its punch. When to Add: Add a small pinch at the very end of cooking curries, dals, or sabzis to keep the aroma fresh, or use it at the start for a deeper, mellow taste.
How should Garam Masala be stored to keep it fresh?
Airtight Container: Garam masala keeps its strong aroma for about three to six months when stored in a tightly sealed glass jar in a cool, dark cupboard. In the Fridge: You can store it in the refrigerator for up to a year, but make sure the lid is completely airtight so it does not pick up moisture or odors from other foods.
What are the nutritional qualities of Garam Masala?
Garam masala contains warming spices that help digestion and can give your metabolism a small boost. It is naturally very low in sugar and brings helpful antioxidants from ingredients like cinnamon and cloves. Because you only use a pinch or two at a time, it adds big flavor without heavy calories. (For general culinary reference only, not medical advice.)
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