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Whole Garam Masala

Whole Garam Masala

Garam Masala, litterally means "hot mixture". It can be used at the beginning of the cooking process or sprinkled over the dish just before serving.

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Garam Masala is found in many curry, meat and vegetable recipes. It can be mixed with yoghurt as a delicious sauce or added to desserts (doughnuts, rice pudding, fresh orange fruit salad…). When ground with a pestle and mortar, it will enhance sautéed poultry, spicy soup, vegetable tart or Indian-style fish.

In Hindi, Garam means “hot” and Masala means " spice mix". It’s a mix of roast spices which is widely used in North Indian cuisine, and has enchanted the rest of India and Pakistan.

Here's what you'll need to make your own Garam Masala mix: black pepper, mace, cinnamon, cloves , black cardamom, nutmeg, green cardamom, laurel leaves and coriander.


Additional Information

Country France
Post No
Ingredient Garam masala
Storage conditions Keep at room temperature in a dry place
Allergen Allergen free
Use By date 5 years
Nutritional info No
Botanical genus and species Non applicable
Other names Garam Masala
Culture mod NA
Color No
Intensity scale No
Aromatic footprint n/a


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