Garam Masala Blend
Yes, it’s a traditional recipe; it’s been handed down through the family across generations and it’s a unique and secret mix that you won’t find anywhere else containing 13 ingredients!
Deep with warm woody fragrance, the citrus from the coriander and liquorice tones from fennel, make this blend a sensation of aromas. Garam masala is widely used around the world and more versatile than you realise. It originates from India with each region, city and village claiming its own distinctive recipe.
5 in stock
Black cardamom, bay leaves, cloves, cumin, green cardamom, mace, nutmeg, star anise, cinnamon, coriander, black pepper, fennel, white pepper [25g].
Quick & Easy:
½ level tsp with 2 level tbsp olive oil, salt, squeeze of lemon makes a perfect salad dressing! Especially good with cherry tomatoes and basil.
Follow your normal curry recipe but sprinkle 1 heaped tsp of Garam Masala over the top. Allow the blend to permeate through for 5 mins and stir through just before serving with a garnish of chopped fresh coriander.
Cooking to Impress:
Slow cooked lamb curry or stew will ooze with flavour and the Garam Masala will give it depth and layers of warmth.
Hints & Tips:
1. Add 1 level tsp of Garam Masala to Shepherd’s pie
2. Add ½ level tsp of Garam masala to Spaghetti Bolognaise
3. Goes well with lamb, beef, butternut squash, chickpeas, pumpkin and potatoes
4. Sprinkle it on dahl and let the flavours and aromas seep through