Garam Masala

You will find many variations of Garam Masala in the same way that there are many varieties of Ras el Hanout, none would be considered more authentic than the next as regional variation and personal taste all have a say in the blend. I have cooked an immeasurable amount of dishes that include Garam Masala and have settled on my own ‘house’ recipe for you here, this combines the best of the best recipes that I have prepared Garam from. 

Traditionally Garam Masala is added to dishes just before serving as a way of lifting the wonderful aromas of a dish even further. If you are going to cook a lot of Indian food it is a must have in your collection, sprinkle over the dish and stir through just before serving. 

Our 40g packets contain enough spice for between 8 and 10 meals, recipe dependent. 

Ingredients:  cardamom seeds, black peppercorns, cumin seeds, cloves, nutmeg, cinnamon

Allergen Advice: All of our spice blends are prepared in an environment where we use Mustard, Nuts, Sesame and Celery



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