Garam Masala
Garam Masala
A North Indian classic from the Mughal table, balancing green and black cardamom, cinnamon, clove, black pepper, cumin and coriander into a fragrant, warming whole. Aromatic and gently pungent rather than hot, it adds depth and a finishing glow to slow-cooked food. Stir in towards the end of cooking, or bloom a pinch in hot ghee to release its oils.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- North India (Punjab belt)
- Premium whole-spice grind
- Dry-roasted and finely ground powder
- Cardamom, cinnamon and clove led
- Steam-sterilised · ETO-free · lab-tested
- 18-24 months
Also known as · Warm Spice Blend · Punjabi Garam Masala · Indian Warming Spice Mix
How to use it
Finishing dals, curries and rich gravies
Seasoning kebabs, koftas and grilled meats
Spicing chana, rajma and vegetable dishes
Blooming in ghee to start a tarka
Lifting roast vegetables and lentil soups
Questions
- Is garam masala the same as curry powder?
- No. Garam masala is an aromatic warming blend of whole spices, traditionally added near the end of cooking as a finishing seasoning. Curry powder is a British-invented, turmeric-heavy mix used as a base. The two serve different roles in a dish.
- When should I add garam masala?
- Add it in the final few minutes of cooking, or sprinkle over the finished dish. Its volatile aromatics fade with long heat, so late addition preserves the warmth and fragrance. A pinch bloomed in hot ghee also works as a finishing tarka.
- What does garam masala taste like?
- Warm, fragrant and gently sweet-pungent rather than hot, with cardamom, cinnamon and clove leading over cumin, coriander and black pepper. The name means hot spices in the sense of warming the body, not chilli heat.
