“In every kitchen, there is a hidden treasure trove of spices that not only add flavor to our
food but also offer powerful health benefits.” The garam masala is not only a botanical
wonder but also a whisper of ancient Ayurvedic wisdom. From ancient times, it has been a powerhouse of medicinal benefits. Each ingredient in the blend brings its own set of healing properties, making it not only a flavor enhancer but a source of wellness. In the world of spices, garam masala stands out for its warmth, versatility, and richness. A pinch of it gives you a holistic journey into flavor, health, and tradition.
In this blog, we will explore garam masala through its botanical roots, historical significance, medicinal benefits, and sprinkle in a bit of poetry to honor its timeless presence. Traditionally, it is a blend of cardamom, cloves, cinnamon, bay leaves, nutmeg, mace, star anise and black pepper. Each component of garam masala has its own unique botanical identity, creating a harmonious symphony of flavors and health benefits. Let’s take a closer look at key ingredients:
Black Pepper (Kalimirch) Piper nigrum belongs to the family Piperaceae. It is referred to as “black gold” by the Greeks and Romans, prized pepper so highly that it was used as currency. The small, round berries of the pepper plant, which are harvested when green and then dried,turn black and wrinkled to become the familiar black peppercorns. It is known for its sharp, spicy and pungent flavor. Alkaloid Piperine, found in it, is known to improve digestion and nutrient absorption. Traditionally it is used for its anti-inflammatory and digestive properties.
Clove (Laung) Syzygium aromaticum belongs to the family Myrtaceae. Cloves are actually the dried flower buds of the clove tree, which is native to the Maluku Islands in Indonesia. Cloves are known for their strong, warm, and sweet aroma and are used in both cooking and traditional medicine. Its active compound Eugenol has antiseptic, antimicrobial and pain-relieving properties. Used traditionally to relieve toothaches, improve digestion, and reduce inflammation.
Cinnamon (Dalchini) Cinnamomum verum belongs to the family Lauraceae. Cinnamon is one of the oldest known spices from Egypt which was highly valued in embalming processes and as a perfume. Cinnamon is derived from the inner bark of trees. The bark is harvested, dried, and then rolled into quills or ground into a powder. Cinnamon is renowned for its warm, sweet flavor and is widely used in both sweet and savory dishes. Its bioactive compound Cinnamaldehyde is known for its antioxidant and anti-inflammatory effects. Traditionally used to regulate blood sugar levels, improve digestion, and combat colds.
Bay Leaf (Tejpatta) Cinnamomum tamala belongs to the Lauraceae family. They were used as a symbol of victory and honor by Greeks and Romans. In ancient Rome, bay leaves were worn as crowns by victors and poets, symbolizing triumph and achievement. Bay leaves are aromatic and are used both fresh and dried. They are commonly used in cooking to impart a subtle, earthy flavor to dishes. Eugenol found in it has anti-inflammatory and antibacterial properties, improves digestion, relieves respiratory conditions and joint pain as well as reduces anxiety.
Javitri and Jaiphal (Mace and Nutmeg) Myristica fragrans belong to the family
Myristicaceae. Its fruits produce two distinct spices, nutmeg and mace. Javitri (Mace) is the aril or red, lacy covering of the nutmeg seed. Nutmeg seed, Jaiphala has a warm, slightly nutty flavor. The 3500-year-old potsherd residues from the island of Pulau Ai, Banda Islands in eastern Indonesia show the earliest evidence of use of nutmeg. These islands were the only source of nutmeg and mace production till the mid-19th century. Javitri is valued for its unique flavor and fragrance which is due to the presence of essential oils containing elemicin, myristicin, etc. Jaiphal prevents indigestion, flatulence, bloating, helps reduce inflammation in the body and is a natural remedy for pain relief.
Chakra Phool (Star anise) Illicium verum belongs to the family Magnoliaceae. Its name
comes from the star-shaped pods. It has a flavor that is reminiscent of licorice. Star anise also gives a distinct taste to sweet dishes and desserts, like pies, bread and muffins. It has been used for cooking and as a medicine in Vietnam and Southern China for over 3,000 years. Chakraphool is rich in flavonoids and polyphenols, along with some health-promoting compounds which contribute to the antioxidant, anti-inflammatory, antimicrobial properties. Star anise has the ability to treat bacterial diseases like urinary tract infection.
Shahjeera (Caraway) Carum carvi belongs to the family Apiaceae. Shahi Jeera is a rich spice and gives food a strong, distinctive aroma. Shahi Jeera, name “Shahi” translates to “royal” highlighting its regal essence. It was not only embraced for its flavour but also valued for its medicinal properties, making it an essential component of Ayurvedic and traditional Indian medicine. Shahi Jeera is a wonder spice and is good for digestion. The seeds are used as a remedy for cough and bronchitis. It helps to cure psoriasis, dry skin, and eczema. It improves cardiovascular health, controls blood sugar levels, and is also beneficial for women’s reproductive health.
Choti, Badi Ilaichi (Cardamom) belongs to the family Zingiberaceae. Cardamom is one of the most popular spices in the world and is called the ‘queen of spices’. It is the world’s third-most expensive spice, surpassed in price per weight only by vanilla and saffron. There are many varieties of cardamom, the true one being the Green cardamom (Elettaria cardamomum) and Black cardamom (Amomum subulatum). The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. True cardamom has been used in Ayurvedic medicine as early as the 4th century BC for traditional medicine applications including asthma, teeth and gum infections, cataracts, nausea, diarrhea, as well as cardiac, digestive and kidney disorders. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum. Its ethnopharmacological use has been described in various medicinal systems including Ayurveda, Unani, and Chinese. Its therapeutic properties help in mitigating gastrointestinal disorders, respiratory ailments, jaundice, tuberculosis , inflammation, etc.
Next time you sprinkle this fragrant blend into your food, remember the herbal wisdom, the health benefits, and the poetic beauty that garam masala brings to your life. It’s herbal bliss in every bite.
खुशबू और सेहत से भरा है गरम मसाला ।
स्वाद है इसका निराला ।।
सुगंधित एवं मीठी इलायची व दालचीनी ।
लौंग और काली मिर्च की महक है भीनी भीनी ।।
जायफल जावित्री में छिपा बीज का अद्भुत ज्ञान।
तेजपते ने बढ़ाया रोमन शासक का मान ।।
गरम मसाला है औषधीय गुणों की खान ।
आयुर्वेद में सभी मसालों का गौरवमय स्थान।
वनस्पति शास्त्र बतलाता ये अद्वितीय ज्ञान। ।
Department of Botany