Masala vs garam masala

For roti, you need masala, and garam masala goes into many Indian curries. But woe betide you if you accidentally mix the two up, because they are completely different spice blends. Distinguishing between the two can be very confusing, but what exactly is the actual difference?

Well, it is actually quite simple. Masala is a balanced blend of herbs and spices. It comes from India and was brought by Hindustanis to places including Suriname. The blend contains coriander, turmeric, cumin, mustard seeds, nigella seeds, fenugreek and pepper. All these ingredients are freshly roasted and ground. This process brings out the aroma to its full potential. 

Surinamese masala

Are you planning to make roti yourself? It is important to use good-quality masala, as you can really taste the difference. Go to a Surinamese toko and get masala from ‘Arva’ or ‘Nickerie’. It is imported directly from Suriname and has much more flavour than the masala you buy at a regular supermarket.

Garam masala

Garam masala is an Indian spice blend in which the spices are first roasted and ground. Literally, it means ‘hot blend’. It is an important ingredient in many Indian dishes, such as tandoori chicken tikka. Garam masala gives dishes a warm flavour without making them spicy. The recipe and preparation method vary from region to region and even from household to household. Every family has its own version, which mothers pass down to their daughters. The main ingredients are cumin seeds, peppercorns, cinnamon, ground nutmeg, cardamom pods, cloves, fennel seeds, mustard seeds and coriander seeds.

Make it yourself? Roast all the whole spices for a few minutes, leaving the ground spices for later. Otherwise, they burn quickly. Set the cardamom pods aside as well. Roast the ground spices along with the others for half a minute at the end. Put everything in a mortar and grind it into a fine mixture. Leave it to cool for a while. Peel the cardamom pods and crush them in the mortar with the rest of the mixture. Add the mixture to your dish at the very end, so that the aroma and flavour are preserved as much as possible. Use garam masala when preparing Indian curries such as saag paneer, but also try it as a marinade for fish or poultry. And while you are here: also check out our tips for stocking an Indian pantry.

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