The standard of Indian spice blends, Garam Masala, is fragrant, warm, and delicious. We blend cumin, coriander, cardamom, black pepper, Ceylon cinnamon, cloves, nutmeg to form the base and then add a touch of expensive saffron.
Garam Masala from Foodly in a ½ cup modern tin. If you keep only one Indian spice blend in your repertoire, this should be it.
How to Use Garam Masala
Garam Masala recipes can vary broadly depending largely on the geographical source of the recipe. Southern India typically adds red pepper flakes to increase the heat. Our Garam Masala is warm from black pepper but not spicy so that the heat can be controlled to your preference on any dish.
It is common to bloom Indian spices in a pan. Blooming consists of adding spices to vegetable oil and cooked aromatics such as onion, ginger, and garlic, and allowing the spices to cook briefly in the oil and release their bouquet of flavors. It is important, though, to not overcook Garam Masala or add it too early in the cooking process as excess heat will destroy the volatile oils in the seasoning blend. Many recipes call for adding liquid (such as curry liquid) after blooming the spice mix which prevents this from happening.
What Is Garam Masala?
Garam Masala contains a mix of different spices. Our Garam Masala contains cumin, coriander, cardamom, black pepper, Ceylon cinnamon, cloves, nutmeg, and saffron.
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