Garam Masala
Spice Blend
Garam Masala
Spice Blend
INGREDIENTS: coriander, cumin, black peppercorn, cinnamon, cardamom, turmeric, mustard seeds, nutmeg, ginger, garlic, cloves, red pepper, bay leaves, coriander leaves
ALLERGENS: nuts, celery and celery products, mustard and mustard products, cereals containing gluten.
Garam masala, or "hot spice blend" in translation, is used throughout India and the Indian subcontinent.
This blend isn't spicy in a way that will numb your mouth from chilies; instead, it's warm, aromatic, and flavorful. It often adds that special something to dishes and is believed to promote feelings of happiness and well-being.
Like other essential elements of Indian cuisine, garam masala has been embraced by neighboring countries and regions for centuries, leading to hundreds of different recipes for this spice blend.
Garam masala serves as the base for the spice blend tandoori masala.
GOOD FOR strong (aromatic) meat and poultry dishes, it's excellent when rubbed onto meat before roasting, for marinades, and sauces.
| Energy | 1310 kJ/ 313 kcal |
| Fats | 10.99 g |
| - of which saturated fatty acids | 0.75 g |
| Carbohydrates | 45.32 g |
| - of which sugars | 6.01 g |
| Proteins | 12.99 g |
| Salt | 0.054 g |
| Fibers | 0 g |
Latest Recipes
We bring you tried and tested recipes of our favorite dishes, culinary tips, and suggestions on how to best combine spices and ingredients for a complete sensory experience.
Korean bulgogi beef with spicy cucumber salad
Bulgogi literally translated means "fiery meat".