Garam Masala translates to ‘hot spice’ in Hindi, but it’s not about chili heat. It’s about ‘warming’ spices that elevate the temperature of the body. Historically, these blends were used in Ayurvedic medicine to stimulate digestion and boost metabolism.
Every family in India has their own closely guarded recipe for Garam Masala. The foundation typically relies on warming spices: coriander seeds, cumin seeds, black peppercorns, cardamom (both green and black), cloves, cinnamon, and nutmeg.
At Zenzaika, our signature blend balances the sharp earthiness of cumin with the sweet, aromatic notes of green cardamom and cinnamon. The secret lies in gently roasting whole spices on low heat until their essential oils release, before stone-grinding them to a fine powder.