The origin of this delicate blend is in the Ayurvedic medicine. The base spices of the mixture have a warming effect on the human body. It is commonly used in the kitchens of Bangladesh, Pakistan and India as a universal spice blend.
In India, masala refers to spice blends or seasoning, there are many different ones, with Garam Masala being the most commonly used in India. If you are interested in different Masala, we also offer in our vide selection Tandoori Masala, Masala Maurizius sweet and spicy.
Garam masala is based on coriander, black pepper and cardamom, it is pleasantly aromatic and warm, but not hot -spicy. The rest of the components vary from region to region, and each family has its own preferences. Our mixture is made from the following ingredients: coriander, cumin, cinnamon stick, pepper, cloves, cardamom, star anise, bay leaves.
Culinary use
Garam Masala is a very aromatic spice mixture and is often used to prepare dahl, kormas and samosas. Because it has a strong aroma, it seasons curry a like dishes with meat. It tastes delicious with lamb, goat, fresh fish, potatoes or vegetable dishes. To enjoy the full flavor of Garam Masala, please add it at the end of the cooking time.
Composition:
Composition: coriander, cumin, cinnamon, cardamom, pepper, mustard, nutmeg, ginger, cloves, garlic, peppers, bay leaves, coriander leaves (contains mustard)
Allergens: May contain traces of celery and gluten
Storage: Add your spice mixtures in airtight containers. The most suitable are glasses with screw cap. These can be cleaned very well by placing them in boiling water for 5 minutes. So they are sterilized and infinitely usable. All spices and spice mixes should be stored cool (15 ° C), dry and dark.
