Garam masala is a traditional Indian spice blend renowned not only for its culinary appeal but also for its health-promoting properties, as supported by various scientific studies.
NATURAL ≠ SAFE
HAZARD ≠ RISK
Garam Masala & Cosmetic Regulation
Did you know? Many spices found in your kitchen may contain natural compounds that are restricted or banned in cosmetics due to their potential classification as CMR (Carcinogenic, Mutagenic, Reprotoxic) substances.
Below is an overview of commonly used Garam Masala ingredients and their legislative status when are used in cosmetics.
Chemical Composition of Garam Masala Spices
| Spice | Main components | Main Chemical Constituents Of Essential Oil |
|---|---|---|
| CUMIN (Cuminum cyminum) | 2–4.5 % of volatile oil (average yield is about 3 %) and about 10 % fixed oil, together with tannins, oleoresin, mucilage, gum, protein and malts. | Cuminaldehyde (up to 50%) ; γ-Terpinene (up to 25%); p-cymene (up to 15%); b-Pinene (up to 15%); 1,4-p-Menthadien-7-al (up to 12%) |
| CORIANDER(Coriandrum sativum) | Fruits: 0.2–1.5% of essential oil and 13–20% of vegetal oil (fixed oil), polyphenols, carotenoids, isocoumarins | Linalool (up to 80%); Neryl acetate (up to 15%); γ–Terpinene(up to 15%); α-Pinene (up to 8%); geranyl acetate (up to 5%) |
| BLACK PAPPER (Piper nigrum) | Fruits: alkaloids (piperine), essential oil (up to 3,5%), carbohydrates, proteins, fibres | Piperine (primary pungent compound) – up to 9%.
Essential oil: α-Pinene (up to 30%); β-Caryophyllene (up to 25%); Limonene (up to 20%); β-Pinene (up to 15.3%) |
| CARDAMON (Elettaria cardamomum) | essential oil (up to 8%), fixed oil, carbohydrates, proteins | α-Terpinyl acetate (up to 65%); 1,8-Cineole (up to 50%); Linalool (up to 10%); a-Terpineol (up to 15%);Sabinene (max. 5%) |
| CINNAMON (Cinnamomum verum or C. cassia) | essential oil (< 1,5%); carbohydrates (up to 80%), proteins | Cinnamaldehyde (60–90%) |
| CLOVES (Syzygium aromaticum) | essential oil (up to 18%); phenolic compounds, 65% carbs, 29% fat, and 6% protein | Eugenol (max. 90%); β-Caryophyllene and Eugenyl acetate (both – up to 15%) |
| NUTMEG (Myristica fragrans) | essential oil (up to 13%); ~ 40 % fatty oil, ~25 % starch and resins | Sabinene (>20%), 4-Terpineol (up to 15%); Myristicin (max. 15%); α-Pinene, β-Pinene, D-Limonene |
| FENNEL SEED (Foeniculum vulgare) | essential oils (up to 3%), fixed oils(<20%), mucilage, sugars, starch, tannin, vitamins | Anethole (50-60%) and fenchone (15-20%) |
| STAR ANISE (Illicium verum) | essential oil (8–9% in dried material); the well-known source of carbohydrates, proteins, vitamin A and ascorbic acid | trans-anethole (<90%), estragole, limonene |
| BAY LEAF (Laurus nobilis) | Essential oil up to 4%; fixed oil (~30%); bitter comp., carbohydrates | 1,8-Cineole (>50%); Sabinene (~12%); Linalool (up to 10%); Methyl eugenol (up to 5%); α- and β-Pinene |
Let’s check how some flavoring components of garam masala are authorized:
| Substance name | CAS | Regulatory status | CLP Harmonized Classification | Toxicological concerns |
|---|---|---|---|---|
| CUMINALDEHUDE | 122-03-2 | IFRA standard 024: 51st: EDP/EDT – 0.47% | Ongoing: Repr. 1B (H360F) | CMR Category 1 Suspected of damaging fertility. |
|
LINALOOL |
78-70-6/
126-90-9/ 126-91-0 |
Allergen – Reg. 1223/2009: annex III/84
IFRA standard 187: 51st: EDP/EDT – no limits |
Only for 78-70-6:
Skin Sens. 1B (H317) |
– |
|
P-CYMENE |
99-87-6 | Flam. Liq. 3 (H226)
Asp. Tox. 1 (H304) Asp. Tox. 3 (H331) Aquatic Chronic 2 (H411) Ongoing: Repr. 1B (H360FD) |
CMR Category 1Suspected of damaging fertility. | |
|
G-TERPINENE |
99-85-4 | Reg. 1223/2009: annex III/132
|
Ongoing: Repr. 2 (H361) | CMR Category 2 Suspected of damaging fertility. |
|
Α-, B- PINENE |
80-56-8/
18172-67-3 |
Allergen – Reg. 1223/2009: annex III/371 | – | – |
|
CINNAMALDEHYDE |
104-55-2 | Allergen – Reg. 1223/2009: annex III/76
IFRA standard 018: 51st: EDP/EDT – 0.25% |
Skin Sens. 1A (H317) | – |
|
EUGENOL |
97-53-0 | Allergen – Reg. 1223/2009: annex III/71
IFRA standard 035: 51st: EDP/EDT – 2.5% |
– | Suspected skin Sens. |
|
ANETHOLE/ TRANS-ANETHOLE |
104-46-1 / 4180-23-8 | Allergen – Reg. 1223/2009: annex III/329 | – | |
|
METHYL EUGENOL |
93-15-2 | Reg. 1223/2009: III/71
IFRA standard 100: 51st: EDP/EDT – 0,011% |
– | CMR Category 2 – Suspected carcinogen & mutagen & Skin Sens. |
|
SAFROLE |
94-59-7 | Reg. 1223/2009: II/360
Banned, except the natural essences with its content and provided the safrol conc.:
and provided that Safrole is not present in toothpastes intended specifically for children
IFRA standard 179: 51st: EDP/EDT: natural essence with its content are allowed, if its content in finished product ≤ 0.01%. |
Muta. 2 (H341)
Carc. 1B (H350) Acute Tox. 4 (H302) |
Recognized Carc. |
⚠️ Note: Natural does not always mean safe for skin. Ingredients permitted in food may still require strict safety assessment in cosmetics.
🌿 Health Benefits
🧪 Antioxidant and Antimicrobial Properties
Scientists have evaluated the antioxidant and antimicrobial activities of garam masala and its components. The findings revealed that garam masala exhibits significant antioxidant activity, attributed to its high polyphenolic content. Additionally, it demonstrated antimicrobial effects against common foodborne pathogens like Staphylococcus aureus and Bacillus cereus, with cinnamon identified as a major contributor to this activity.
🔥Anti-Inflammatory Effects
Spices commonly found in garam masala, such as turmeric, cloves, and cinnamon, possess anti-inflammatory properties. These components can help reduce inflammation in the body, potentially alleviating symptoms associated with conditions like arthritis and other inflammatory disorders.
🍽️ 3. Digestive Aid
Garam masala is known to stimulate appetite and enhance digestion by promoting the release of gastric juices. Spices like cumin and cloves aid in preventing indigestion and acidity, making the blend beneficial for overall gastrointestinal health
💓 4. Cardiovascular Health
The antioxidant-rich spices in garam masala, including cardamom and coriander, may contribute to heart health by improving blood circulation, lowering blood pressure, and reducing cholesterol levels
🍬 5. Blood Sugar Regulation
Cinnamon, a key ingredient in garam masala, has been shown to help regulate blood sugar levels by improving insulin sensitivity and slowing carbohydrate breakdown, which is beneficial for individuals managing diabetes
⚖️ 6. Metabolic Enhancement
Spices like black pepper and cumin in garam masala can boost metabolism. Black pepper contains piperine, which enhances nutrient absorption and increases metabolic rate, aiding in weight management.
🧠 7. Cognitive Function Support
Certain components of garam masala, such as cloves and cinnamon, are known to enhance brain function. These spices may improve cognitive abilities and protect against neurodegenerative diseases
🍛 Culinary Applications
Garam masala is versatile in culinary use, adding depth and warmth to a variety of dishes. It is commonly used in: curries and stews, marinades, soups and sauces, rice dishes
Garam masala as a composite spice blend has not been specifically evaluated by EMA or EFSA, its individual components are subject to existing EU regulations and assessments. Therefore, the use of garam masala in food products within the EU is generally considered acceptable, provided that its constituents comply with relevant safety standards.
