Garam masala

Garam masala is one of the three masalas that we in depeperwinkel sell. Just like ras-el-hanout, it has many compounds  We will stick to a a recipe that is authentically spicy, and not hot.

This mixture will soon be discontinued from our range!

Sometimes garam masala clearly contains non-Indian ingredients, such as paprika and cayenne pepper. One thing is certain, there shouldn't be turmeric in it like Jane Lawson in her Spice Bible rightly notes, just like chilies!

Maddhur Jaffrey explains the use of garam masala in Taste of India clearly out: "scatter "Sprinkle it over your dish just before serving." She also sticks to the main rule: no chili pepper, no turmeric, but black pepper.

A well-known Indian dish in which garam masala is indispensable is chicken tandoori, richly marinated chicken prepared in the tandoori oven. The marinade is a mixture of yogurt, ginger, garlic, garam masala, and oil, optionally enriched with some extra cumin, black pepper, and fenugreek leaves (kasuri methi).

Scent and taste

Garam masala is warm and spicy, and certainly not 'hot'. You add it at the end of a dish to fully benefit from its rich aromas. Pair it with grilled chicken (marinated in yogurt with garam masala – like chicken tandoori) and braised lamb. Garam masala is rarely, if ever, used with fish. Do you like using masala with fruit? Then enrich your masala with some mango powder, and (for the connoisseur) with asafoetida.

Features:

• traditional recipe: coriander seeds, cumin, black pepper, cinnamon, green cardamom, fennel and cloves.
• origin: Indian cuisine (general)
  

Assortment

• available in glass jars (60 grams) and stand-up pouches (250 grams)
• larger quantities than shown on request

Save

• batch number **SK500321
• best before November 2027 (11-2027)

General advice

• Add garam masala shortly before serving a dish, or use it in a marinade.