“Masala” translates to “spice combination.” Garam masala and tandoori masala are both tasty, spicy mixtures often used in Indian cuisine. They do, however, contain different substances and are used in different ways.
The bright spice combinations known as masala are essential to Indian cuisine. This Hindi word indicates both spice and spice mixture. Spices have been used in India for thousands of years.
Even today, India is the world’s top producer of spices—but it doesn’t only export them. The domestic spice market in India is the world’s largest. Garam masala is one of the most popular spice blends in Indian cooking.
Tandoori masala adds a distinct flavor to items cooked in a tandoor or clay oven.
Garam vs Tandoori
The difference between garam and tandoori masala is that garam masala is added after the dish has been cooked and provides earthy flavors and aroma, whereas tandoori masala is mainly used for the purpose of marination and provides a sour, salty, and a hot flavor. Garam masala makes no color changes to the dish. However, tandoori masala makes the dish more reddish.
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Garam masala is one of the most popular spice blends that is part of Indian cuisine. The spices that are used to make garam masala vary from region to region depending on the people’s preferences. It is used in almost all of the North Indian curries.
Tandoori masala is typically used to marinate meats before cooking in a tandoor, which is a clay oven. Garam masala is also a common element in tandoori masala.
Tandoori masala is an Indian spice blend that is typically used to marinate the meat before cooking it in a tandoor, which is a clay oven. Masala is an Indian spice combination.
Comparison Table
| Parameters of Comparison | Garam | Tandoori |
|---|---|---|
| Uses | It is added after the dish has been cooked while it’s still hot. | It is used to marinate meat or vegetables. |
| Flavor | It has earth flavors. | It has a sour, salty, and hot flavor. |
| Color | It makes no color change to the dishes it is added to. | It makes the dish reddish in color because it has paprika, turmeric, and artificial food coloring. |
| Foods | It is used in almost all North Indian curries. | It is never used in gravy. |
| Derivations | It is derived from the “body warming” spices that are used in Garam Masala. | It is derived from an Indian clay oven that is called the tandoor. |
| Spices | Coriander seeds, cinnamon stick, nutmeg, black peppercorns, cardamom seeds, cumin seeds, | Garlic and ginger powder, nutmeg, fenugreek seeds, cinnamon, cloves, mace, coriander seeds, black peppercorns, cumin, black and green cardamom. |
What is Garam?
Garam masala is commonly used to season cooked foods. Garam masala is frequently used towards the conclusion of preparation to add flavor.
Garam masala is often used in tiny amounts to season prepared foods.
Garam masala is often composed consisting of coriander, cumin, cloves, black cardamom, cinnamon, bay leaf, nutmeg, and mace, though the proportions and spices vary depending on the area.
Garam Masala has no effect on the color of the curry to which it is added. It merely imparts earthy aromas and flavors. Garam Masala spices are occasionally used whole and added to heated oil at the beginning.
This is done so that the essential oils and flavors of the whole spices can be released into the boiling oil.
Garam masala is frequently added in little amounts after the food has been cooked, generating a spicy aroma rather than boosting the flavor. Garam masala is typically used in powder form in North Indian cuisine.
Garam masala, which originated in North India, is the most popular dry spice blend in India. It varies greatly depending on the locale and the cook. Clove, cinnamon, nutmeg, mace, and cardamom are common spices.
Cumin, coriander, pepper, and nigella seeds are also common ingredients.
What is Tandoori?
Tandoori masala can be produced with the same spices as garam masala or with a pre-made garam masala blend.
Tandoori masala may also include red peppers or red food coloring to give it a pinkish to bright red hue. TIt is a powerful spice blend since it contains hot chili pepper.
Tandoori masala is an Indian spice blend that is used as a rub for meats, poultry, or fish that is roasted in a hot, clay tandoori oven. The spice blend can also be used in a number of stews and other Indian meals like Guchi Mattar.
Tandoori masala includes all of the spices found in garam masala, as well as ginger powder, garlic powder, kasoori methi (dried fenugreek leaves), and some red color.
Because of the presence of paprika, turmeric, and sometimes artificial food coloring, it gives the meal a reddish hue. Tandoori masala is always used powdered, and the spices are never used whole.
Tandoori masala is commonly used to season items cooked in a tandoor or clay oven. Housewives, on the other hand, can use it for dishes prepared on the stove or in the oven.
Because of the food coloring, commercially available tandoori masala is frequently bright red.
Main Differences Between Garam and Tandoori
- Garam masala is added after the dish has been cooked while it’s still hot. Tandoori masala is used to marinate meats or vegetables.
- Garam masala has earthy flavors, and tandoori masala has a sour, salty, and hot flavor.
- Garam masala makes no color change to the dishes, whereas tandoori masala makes the dish reddish because it has paprika, turmeric, and artificial food coloring.
- Garam masala is used in almost all North Indian curries, whereas tandoori masala is never used in gravy.
- The name for garam masala is derived from the “body warming” spices that are used in Garam Masala. The name for tandoori masala is derived from an Indian clay oven that is called the tandoor.
- The spices used to make garam masala are Coriander seeds, cinnamon sticks, nutmeg, black peppercorns, cardamom seeds, and cumin seeds. The spices used to make tandoori masalas are garlic and ginger powder, nutmeg, fenugreek seeds, cinnamon, cloves, mace, coriander seeds, black peppercorns, cumin, black and green cardamom.
- https://www.sciencedirect.com/science/article/pii/S0956713513004738
- https://www.sciencedirect.com/science/article/pii/S0091674908016734
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Sandeep Bhandari holds a Bachelor of Engineering in Computers from Thapar University (2006). He has 20 years of experience in the technology field. He has a keen interest in various technical fields, including database systems, computer networks, and programming. You can read more about him on his bio page.
