Black Garam Masala - m

Black garam masala is made by dry-roasting spices until dark and fragrant, then grinding them. Common ingredients include black cardamom, cinnamon, cloves, black peppercorns, bay leaves, cumin seeds, nutmeg, mace, and star anise. The roasting process gives it a dark color and smoky taste. It has a strong, warm, and slightly bitter flavor with a smoky and earthy aroma. More intense than regular garam masala, it is usually added towards the end of cooking for maximum aroma. It is used in biryani, pulao, chicken, mutton, and beef curries, rajma, chole, dal makhani, kebab marinades, street-style gravies, and more. It aids digestion, improves metabolism, helps reduce gas and bloating, is rich in antioxidants, and provides warmth to the body. Store in an airtight container, keep away from heat and sunlight, and use within 6–8 months for full aroma.