Punjabi masala

Punjabi masala is the masala of the Punjab region, in northwestern India, south of Kashmir in the far north. It is a 'hot' masala which, although generally not spicy, is often enriched with mustard (seed) and a fiery guntur chili, a chili of the teja variety.

This chili, Capsicum annuum var punjab tej, is grown in the Guntur District, in Andhra Pradesh. It is an aromatic and spicy chili.pepper, which contains 1.3% capsaicin, and has a Scoville score of 50,000 to 170,000 SHU.

Punjabi cuisine is a cuisine unique to Punjab, which lies on both sides of the border with Pakistan. Punjab is known for its tandoori and its Basmati rice. The flavour profile is buttery, as the Punjabis – primarily farmers – are fond of milk, buttermilk, and ghee. Famous is Sarson ka saag, a vegetarian dish of leafy vegetables, mainly mustard greens (saag), but also the leaves of the white goosefoot, spinach, radish, or fenugreek, served with butter and a large glass of buttermilk!

Scent and taste

Punjabi masala is warm and spicy and, compared to garam masala, quite 'hot'. Dishes in which it is used include paneer lababdar (cheese with cream and cashews), bhindi masala (okra with onion and garlic), rajma masala (red kidney beans with tomato, ghee, and cream), lauki kofta (pumpkin balls in a creamy tomato sauce with cashews), and chicken tikka masala (chicken in a creamy yogurt-tomato sauce) or paneer tikka masala, the vegetarian version with fried cheese instead of chicken.

Features:

• traditional recipe: coriander seed (dhania), cumin (jeera), black pepper (kalimirchi), cinnamon (tuj), mustard, black and green cardamom (elaichi), ginger (adarak), garlic, punjabi teja chili, turmeric (avatee), bay leaf (tej patta), fenugreek leaf (methee ka patta)
  
• origin: Punjab/Haryana
  

Allergen information

• This masala has been carefully crafted in the United Kingdom.

Assortment

• available in glass (60 grams) and stand-up pouches (no test tubes)
• Larger quantities on request

General advice

• Store masala in a dark, dry, and cool place.

Save:

• Store your masala in a closed container.
• preferably store in a dark, dry and cool place
• batch **322 - best before November 2027 (11-2027)
• This expiration date is an indication.

Batch number

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.