The name Garam Masala comes from “heat” and “mix” and refers to the heat of digestion. This blend combines the sweet notes of cinnamon and cardamom and the more savory flavors of bay leaves and black peppercorns, among other spices. It is the flavor enthusiast’s newest muse. Try toasting in ghee or oil and adding to curries or dals. Or try in cookies, marinades, pancakes, on meats or brew in water for 5 minutes for chai.
Hand-mixed from: Cumin, cinnamon, coriander, black pepper, nigella seeds, cardamom, cloves, bay leaves and mace. (Salt-free)
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Recipe: Chana Masala
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