Punjabi masala

Punjabi masala is the masala of the Punjab region, in the northwest of India, south of Kashmir in the far north. It is a 'warm' masala, which although it is usually not spicy, is often enriched with mustard (seed) and a fiery guntur chili, in our case with a chili of the teja variety.

This chilli, Capsicum annuum var punjab tej, is grown in the Guntur District, Andhra Pradesh. It is an aromatic and hot chilli pepper, containing 1.3% capsaicin, and  has a Scoville rating of 50,000 to 170,000 SHU.

Stock item - limited supply - expected before August 12th

Punjabi cuisine is a cuisine specific to Punjab, which straddles the border with Pakistan. Punjab is known for its tandoori and its Basmati rice. The taste palette is buttery, because the Punjabis - mainly farmers - are fond of milk, buttermilk and ghee. Sarson ka saag is famous, a vegetarian dish of leafy vegetables, mainly mustard greens (saag), but also the leaf of the goosefoot,  spinach, radish or fenugreek, served with butter and a large glass of buttermilk!

Smell 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 meatballs in a creamy tomato sauce with cashews) and chicken tikka masala (chicken in a creamy yoghurt-tomato sauce) or paneer tikka masala, the vegetarian version with fried cheese instead of chicken.

Features:

• traditional recipe: coriander seeds (dhania), cumin jeera), black pepper (kalimirchi), cinnamon (tuj), 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 UK
• the mixture may contain traces of celery and mustard contain

Assortment

• available in glass and stand-up pouches (no test tubes)
  
• glass jar contains 60 grams
  
• bags available from 45 to 500 grams
• 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
• at least good until November 2025 (11/25)
• This expiration date is an indication

Batch number

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