Garam masala

Garam masala is one of the three masalas that we sell in the pepper shop. It has many different flavours, just like ras-el-hanout.  compounds.   We'll keep it at 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 for sure, there is no turmeric in it as Jane Lawson describes in her Spice bible rightly notes,  neither do chili's!

Maddhur Jaffrey explains the use of garam masala in Taste of India clearly state: "sprinkle  pour 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 yoghurt, ginger, garlic, garam masala and oil, possibly enriched with some extra cumin, black pepper and fenugreek leaves (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 yoghurt with garam masala - like tandoori chicken) and stewed lamb. Garam masala is rarely or never used with fish. Do you like to use masala with fruit? Then 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 wrapping

• 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 a closed container
• preferably store in a dark, dry and cool place
• at least good until November 2025 (11-2025)
• This expiration date is an indication

Batch number

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