Talk:Garam masala

message: Every Indian cookery book I have read tells you to avoid the commercially produced garam masala mixes as their recipes  have no traditional merit. small>—Preceding unsigned comment added by 194.159.155.252</small>
*So, how does "traditional merit" taste?  Gene Nygaard 17:44, 27 Mar 2005 (UTC)
thread_title:  Old discussion 

message: What is the difference between this mix and curry? Is it just the hot chili powder? Is garam masala basically just hot curry?
*Check the article curry for starters. Curry is a very ambiguous term with a number of different meanings including a spice mixture, a powder, a certain leaf/plant, a sauce, a dish made with a curry sauce, etc. Garam masala is a very specific spice mixture. It may even be in some dishes that people would call a curry. - Taxman Talk 19:43, 11 September 2006 (UTC)
replies: text: I strongly believe you knew what the person who was asking (so long ago) meant. "What is the difference between this mix and curry powder". 2601:1C2:5000:8CC7:C06C:96B3:554A:A78A (talk) 13:50, 2 December 2023 (UTC)
thread_title:  Garam masala vs. Curry 

message: One part of this article says "it is often added at the end of cooking, so that the full aroma is not lost." - basically that it is not as good if you add the spices before the end.
However, another part says "Adding garam masala at the end of cooking a dish is a recent trait, and does little to enhance the dish, as the flavour chemicals in the spices need to be extracted into fat/oil/ghee for their full flavour to be released." - which says the opposite, that if you add the spices at the end, it will not be as good. 12:53, 9 August 2008 (UTC)
thread_title: When to add the spices while cooking

message: This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class. BetacommandBot 17:58, 9 November 2007 (UTC)
thread_title:  WikiProject class rating

message: The opening paragraph stated that garam masala usually conatains caraway. The final paragraph states that caraway is a forein spice and not used in Indian cooking.  The website Khana Khazana (a famous Indan cooking show) has the following to say:
'If you ever find references to caraway in books about Middle East, Indian or Far East cooking, then the most probable explanation is a translation mistake and you should probably read cumin. The same holds for the appearance of caraway in several Bible translations (see pomegranate for details). Use of Caraway Seeds in Indian cuisine is limited. Typically it has been used in some regions for flavoring rice dishes like Pulao.'
I have therefore removed the mistatement from the opening paragraph. Mike Hayes (talk) 00:29, 3 September 2008 (UTC)
thread_title: Another contradiction

message: "In the east of the Indian subcontinent, in West Bengal, Orissa, Assam and Bangladesh only cardamom, cinnamon and clove may be substituted for the assortment.[citation needed]"
The list of usual ingredients already includes cinnamon and cloves (cardamon was removed as a foreign spice). So what is this statement saying? That you can use just cardamon, cinnamon and cloves and call it garam masala? That you can remove these spices and still call it garam masala?  — Preceding unsigned comment added by 2001:1970:5164:3D00:E0EC:18EA:380C:5047 (talk) 14:46, 3 July 2022 (UTC)
thread_title:  confusing statement 

message: It says "stone flower (known as dagadphool, lichen)"
That phrase in parentheses doesn't make any grammatical sense. I would correct it, but I do not know what it is trying to say.2601:1C2:5000:8CC7:C06C:96B3:554A:A78A (talk) 13:45, 2 December 2023 (UTC)
thread_title:  Please correct grammar