Garam Masala Sabut – 200 Gm
• An aromatic mixture of spices used as a base in many Pakistani dishes
• The proportion of spices changes according to the dish being cooked (and the cook!) but typical ingredients are cumin, coriander, cardamom, cinnamon, cloves and black pepper, with substitutions or additions made depending on whether the dish includes meat, vegetables or fish.
• Our Garam Masala Seasoning”14 SPICE BLEND ”
• Garam Masala Seasoning is best when added at the end of cooking and can even be sprinkled on a dish when serving. This mix can be used in curries, lentils, soups or just sprinkled in some scrambled eggs.
Garam masala translates from Urdu to “hot spice blend.” It’s not creative, but it is accurate.Our garam masala seasoning blend is particularly popular in Pakistani cuisine.
“Garam” is the “hot” in “hot spice blend,” though this refers to the pungency of the mixture as opposed to the heat from cayenne pepper. Bitter, hot spices such as black pepper, black cardamom, cloves, turmeric, cinnamon and cumin make up the bulk of the garam masala spice mix.
The blend is often the sole seasoning in many recipes though it can be one ingredient amongst many, particularly ginger and garlic.
|Ingredients||Coriander, cumin, cinnamon, black pepper, cloves, turmeric|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Recommended Applications||Typically used in curry as the main flavoring ingredient, Garam Masala can also be mixed with melted butter as a meat rub added prior to grilling or added to sour cream or yogurt as a new and delicious dip.|
|Taste & Aroma||Warm & Earthy|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||2 Years.|
|Country of Origin||Pakistan|