Garam Masala

Spice Blend

Garam=heat or hot
Masala=mixed spices

Origin: South Asia

Flavour: Sweet, spicy, warm, fragrant, floral.

Ingredients: Cinnamon, mace, peppercorn, coriander seed, cumin, cardamom, fennel, star anise, curry leaves, nutmeg.

Uses: Curry, marinade, soup, chicken, legumes, beef, lamb, seafood, vegetables, fish.

Dishes: Tikka masala, garam masala chicken , lentil and spinach garam masala, lentil soup, chana masala (vegan chickpea curry), beef and potato garam masala curry, lamb masala, shrimp tikka masala, crab cakes garam masala, garam masala coconut curry salmon, garam masala pork with mango chutney, vegetable masala.

The delicious and complex spice blend in each Garam Masala varies from region to region. It’s sweet, hot and fragrant.
This particular version of Organic Garam Masala is fresh, fragrant, sweet and warm. It is best used curries, chutneys and baked goods.
Biryanis, curries or soup? This version of Vegan Garam Masala is robust, aromatic and hot.
Whole Spice Garam Masala is great for recipes where you want a toned down version of this delicious spice blend. Create a bouquet garni and use it in sauces, soups or rice dishes.