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Garam Masala Seasoning - Spice

Garam Masala Seasoning - Spice

$ 0.09

Ingredients: Coriander, Black Pepper, Cumin, Ginger, Cinnamon and Cloves

Taste and Aroma: Pungent, warm and strong.

Uses: Indian cooking, fish, pork, chicken, lamb and potatoes.

Substitutes: Tikka Masala, Chana Masala, Paneer Masala, Fish Curry Masala, Bombay Biryani Masala,   Ras El Hanout, Curry Powder, Maharajah Style Curry Powder or Asafoetida Powder


Fun Fact: Garam Masala literally means "warm spice blend."



Health Values:

  • This powerful blend of spices may have many health benefits
  • Cumin may aid in digestion, has anti-cancer properties and is rich in iron
  • Cinnamon  has anti-inflammatory, antibacterial, antifungal and anti-parasitic properties
  • Cinnamon may help control blood sugar and may help improve memory
  • Coriander has anti-inflammatory properties which may help control blood sugar and lower cholesterol

This information has not been evaluated by the Food and Drug Administration and is for educational purposes only.  This information is not intended to diagnose, treat, cure or prevent any disease.

Garam Masala is a spice blend in the tradition of Indian masalas, also called curries. Garam translates in Hindi to "hot" and masala to "spice" - together it's a name for a particular style of warming, hot spice blend of Northern India. The practice of combining many spices is crucial to the complex flavors of Indian cuisine, often being considered a rite of passage when a young cook becomes a true masalchi, or spice blender.
The particular ratios of spices used in Garam Masala can vary from region to region and even between individuals. From peppercorns to cinnamon and green cardamom to malibar leaves, various combinations of spices are common with no particular mix being more authentic than the rest. Our Garam Masala blend includes coriander, cumin, cinnamon, ground black pepper and cloves.

While there is not much history known of garam masala, it is thought to have Persian origin and a long legacy of nobility. The variety of ingredients suggests it was more popular in the homes of the wealthy rather than ordinary kitchens.


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