Garam Masala – Mild – 45g

$3.45

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550 In stock

550 in stock

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Weight
45G

Product description

Garam masala, “hot spices” in Hindi, is a richly aromatic blend of spices that gives a balanced blend of sweet and peppery flavours to Indian and Asian dishes. Even tough the ingredients vary according to the country, village or family, some of the ingredients of this versatile Indian mix are cardamom, ginger, fennel, black pepper, cumin, cinnamon, cloves and nutmeg. It is widely used in Indian and Asian cooking and seasoning and especially for adding flavour to curries.

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Flavour Notes:

Garam Masala translates to ‘hot spices’ in Hindi and its combination varies depending on the country, village, family or region its in. Our versatile mix is a traditional staple Indian one and contains: cardamom, ginger, fennel, black pepper, cumin, cinnamon, cloves and nutmeg.

Culinary Notes:

Add to curries for an authentic Indian flavour or to add a touch of spice to everyday dishes like roasts, grilled meats and veggies or seafood.

Health Benefits:

Garam Masala contains different ingredients, which each of them contains many health benefits. : cardamom, ginger, fennel, black pepper, cumin, cinnamon, cloves and nutmeg.

Ingredients:

Our versatile mix is a traditional staple Indian one and contains coriander, cardamom, ginger, fennel, black pepper, cumin, cinnamon Ceylon and Cassia, cloves, and nutmeg.

country of origin:

India

other names or spelling:

Indian 5 spice, curry powder

How to use

  • Add at the end of cooking to preserve its flavour or sprinkle over the cooked dishes
  • It works well in beef or lamb marinades with lemon juice and mint
  • Use it in curries, braises and marinades
  • Use in chicken, fish, pork, poultry and vegetables
  • Use in Indian dahl, kormas, samosas and tandoori
  • Use in sweet dishes as cakes
  • Add at the beginning of a dish to impart its flavour, or as a finishing sprinkle on top after blooming in a warm pan until fragrant

The Spice People FAQs

Garam Masala has a unique flavour profile, so while it can add depth and complexity to dishes, it may not be an exact substitute for individual spices. However, it can be used to add warmth and spice to dishes that call for similar flavours.

Garam Masala itself is not necessarily spicy in terms of heat, but it does have a warm and aromatic flavour profile.

While Garam Masala is traditionally used in Indian cuisine, it can also be used to add depth of flavour to non-Indian dishes. It can be sprinkled over roasted vegetables, mixed into meatloaf or burgers, or used to season soups and stews for a unique twist.

Yes, there are different regional variations and blends of Garam Masala, each with its unique combination of spices. Some blends may be spicier, while others may be milder, depending on the intended use and regional preferences.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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