Garam Masala

€5.80 *
Content: 80 Gramm (€7.25 * / 100 Gramm)

Prices incl. VAT plus shipping costs

Ready to ship today,
Delivery time appr. 3-5 workdays

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Containers:

  • TAS231108
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  • Ingredients

    coriander seeds, black pepper, cloves, chilli, cinnamon, nutmeg, poppy seeds, cumin, ginger, green cardamom, fennel seeds, bay leaf, turmeric, mustard seeds, cumin, nutmeg, star anise

  • Taste

    Balanced and multifaceted, such as Indian cuisine

  • Allergens

    May contain traces of celery, mustard and sesame seeds.

  • Origin

    India

  • Good to know

    A masala is a spice mix from the Indian cuisine and the mixture Garam Masala can be translated with "hot spice". In India, every family has its own recipe for Garam Masala to suit their individual tastes. It can consist of only 3 spices or 25. The recipe for our Garam Masala comes from central India which is slightly more balanced and contains not only hot spices, such as chilli, but also "cooling" elements such as cardamom. It is arguably the most common spice blend in India and is used in most Indian recipes. Contrary to popular belief, there are no curry powder mixtures in India – these are a British invention – masalas are used in India. See also "Difference Currys and Masalas".

  • Not in the house? Can be replaced by:

     This item is delivered in a small spice can with aroma lid.

    IMG_5069

  • Fits well

    pork, lamb, poultry, fish, Biryani, fried potatoes, Pilaw, root vegetables

  • National cuisine

    Indian

  • Usage

    The all-rounder of Indian cuisine; simply add 1 tsp garam masala as a powder or dissolved in 1/4 cup lukewarm water to the food.

  • Full taste development

    Add the Garam Masala just before the end of the cooking process to preserve the volatile flavours.

  • Tipp

    Make a spice mixture with oil or yoghurt and marinate the food with the mixture before use – especially suitable for preparation in the oven. Also salads, omelettes or dips can be seasoned with Garam Masala to give them the special taste.

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