Description

The Hindi word garam masala means “spicy spice blend.” It isn’t really inventive, but it is correct. In North Indian cuisine, this garam masala seasoning blend is especially popular.

The “hot” in “hot spice blend” is “garam,” however this refers to the pungency of the mixture rather than the heat of cayenne pepper. The majority of the garam masala spice mix is made up of bitter, fiery spices including black pepper, black cardamom, cloves, turmeric, cinnamon, and cumin.

The seasoning mix is frequently the only seasoning in many recipes, while it can also be one of many ingredients, particularly ginger and garlic. Add this garam masala seasoning to bean dip or sour cream to make an unique chip dip if you’re a lazy weekend cook or have a football game coming up.

 

Additional Information

Ingredients

Coriander, cumin, cinnamon, black pepper, cloves, turmeric, and canola oil are some of the spices used in this dish.

2 year shelf life

 

Application Suggestions

Garam Masala is typically used as the major flavoring component in curry, but it can also be blended with melted butter and used as a meat rub prior to grilling, or mixed with sour cream or yogurt to make a new and tasty dip.

 

Preparation Basics

There is no need to prepare this product because it is ready to use as is.

Taste & Aroma of the Product Powder

Cuisine that is both warm and earthy

Handling and storage in India

It should be kept in a cold, dry area.

 

Originating Country

Sri Lanka is a country in South Asia.

Preferences in terms of food

This masala has a Cinnabar flavor thanks to almost twenty distinct exotic spices. For curries and vegetable sautés, a trip to India will not offer a finer blend.

Use in Indian vegetable, meat, and seafood curries as a basic flavor.

As a predrilling dry rub, it’s incredible.

A teaspoon added to canned chickpeas in a sauté makes a delicious Indian-flavored side dish for lamb.

Combine with mayonnaise for a delicious cold cocktail shrimp dip.