Garam masala

Garam masala is one of the three masalas that we sell in the pepper shop. Just like ras-el-hanout, it has many compositions.  We stick to a recipe that is authentically spicy, and not hot.

Sometimes garam masala clearly contains non-Indian ingredients, such as paprika and cayenne pepper.  One thing is certain, it does not include turmeric as Jane Lawson rightly points out in her Spice bible, neither do chillies! 

Maddhur Jaffrey clearly explains the use of garam masala in Taste of India : "sprinkle it over your dish just before serving". She also adheres to the main rule: no chili pepper, no turmeric, but black pepper.

A well-known Indian dish in which garam masala is indispensable is tandoori chicken, richly marinated chicken, prepared in the tandoori oven. The marinade is a mixture of yogurt, ginger, garlic, garam masala and oil, possibly enriched with some extra cumin, black pepper and fenugreek leaf (kasuri methi).

Smell and taste

Garam masala is warm and spicy and certainly not 'hot'. You add it at the end of a preparation to take full advantage of the rich aromas. Combine it with grilled chicken (marinated in yogurt with garam masala - like tandoori chicken) and stewed lamb. Garam masala is rarely, if ever, used with fish. If you like to use masala with fruit ? Enrich your masala with some mango powder and (for the enthusiast) with asafoetida.

Features:

• traditional recipe: coriander seeds, cumin, black pepper, cinnamon, green cardamom, fennel and cloves.
• origin: Indian cuisine (general)
  

Assortment

• available in glass and stand-up pouch (no test tubes)
  
• glass jar contains 60 grams
• stand-up pouches with a capacity of up to 30 to 250 grams
• larger quantities on request

Gift packaging

• the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• for an overview of our gift packaging, please refer to the gift packaging section

General advice

• add garam masala shortly before serving a preparation, or use it in a marinade

Save:

• store your masala in closed packaging
• preferably store in a dark, dry and cool place
• best before November2025 (11/25)
• this expiration date is an indication

Batch number

The batch number helps us trace which supply an item comes from. It is stated on the packing slip and the invoice