Main Ingredients

Black garam masala is made by dry-roasting spices until dark and fragrant, then grinding them. Common ingredients include:

• Black cardamom (badi elaichi)
• Cinnamon (dalchini)
• Cloves (laung)
• Black peppercorns
• Bay leaves (tej patta)
• Cumin seeds
• Nutmeg
• Mace (javitri)
• Star anise (optional)

The roasting process gives it the dark color and smoky taste.

Taste & Aroma

• Strong, warm, and slightly bitter
• Smoky and earthy aroma
• More intense than regular garam masala

Uses in Cooking

Black garam masala is usually added towards the end of cooking for maximum aroma.

Used in:

• Biryani & pulao
• Chicken, mutton, and beef curries
• Rajma, chole, and dal makhani
• Kebab marinades
• Street-style gravies

Health Benefits

• Aids digestion
• Improves metabolism
• Helps reduce gas and bloating
• Rich in antioxidants
• Provides warmth to the body

Storage

• Store in an airtight container
• Keep away from heat and sunlight
• Best used within 6–8 months for full aroma