Description
- Garam masala from garam and masala is a blend of ground spices, originating from the indian subcontinent, common in cuisines from the indian subcontinent, mauritius and south Africa
- Indian spice is comprised of coriander, black pepper, cumin, cardamom, cinnamon and many more with fresh roasted ingredients
- superior flavour. The addition of other spices may include black and/or green cardamom, bay leaves, cumin, coriander, fennel, and possibly caraway Grown and processed in India. Aromatic mixture adds warm sweet flavour to a range of dishes
- Indian seasoning blend that pairs very well with vegetables, chicken, lamb, pork, duck, goat, mutton, lentils, dal, dahl, sambar, biryani, fish & So recipes
Helly's Whole Organic Garam masala Powder | Shahi Garam Masala | Garam Masala For Punjabi Dishes - Pav Bhaji - Pani Puri | Indian Spices-Masala | Garam masala is a wonderfully aromatic blend of spices from India. Garam means hot or heating and masala means spice blend. The hot is not necessarily referring to the kind of heat we find in hot chillies but to the fact that the spices are first toasted then ground. Another explanation weve heard is that the amalgamated effect of the spices in garam masala increases body temperature, a pleasant warm glow you might feel after eating a dish flavoured with it. It does however usually include some black pepper and cinnamon or cassia which carry some heat. Many of the spices used in garam masala are more familiar in the West as spices for desserts or baking: cloves, cinnamon, nutmeg, and mace for example. The addition of other spices may include black and/or green cardamom, bay leaves, cumin, coriander, fennel, and possibly caraway.