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Recipes vary, but garam masala is India’s ubiquitous spice blend, the pinch that adds flavor to all kinds of dishes. Chef Preeti Mistry, of Juhu Beach Club in Oakland, California, uses this blend in chicken tikka masala. To make sure the spices are extra-fragrant, Mistry toasts them in the oven before grinding. See more tips for the best garam masala, and a run-down of what’s in this blend.
What to buy: Black cardamom pods are smoked over charcoal—they have an earthy, smoky flavor that gives this spice blend plenty of depth.
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