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Garam Masala

Rated 5.0 out of 5
Based on 1 review

The first requirement of an Indian cook is to become a good masalchi, or spice blender! This blend varies regionally throughout India. Garam, from Hindi, means ‘hot’, and masala means ‘spice mixture’; it is not, however, hot in the same way as a chilli, but pungent.

Use towards the end of cooking to draw out the flavours and preserve the aromas. Fantastic in baking when used in place of mixed spice.
Coriander, cinnamon, cumin, nutmeg, clove, cardamom, ginger, fennel, pepper, cassia.
India
average rating 5.0 out of 5
Based on 1 review
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100% of reviewers would recommend this product to a friend
1 Review
Reviewed by Tarun S.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Very useful spice in North Indian cooking!

I regularly use Garam Masala in my cooking, and I strongly recommend that this spice needs to be mixed with equal amounts of turmeric, paprika (or Kashmiri chilli powder), and coriander powder. To offset the intense flavours and aid in easy digestion, I suggest that you add a small pinch of asafoetida whenever you are cooking Indian food. It reduces acidity and brings out new flavours to the overall dish.

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