Garam Masala Mix

Garam Masala isn’t just a spice blend; it’s a vibe, a culture, a flavour bomb waiting to explode in your cooking adventures.

Garam Masala, aka the “hot spice mix,” is like a superstar in Indian cooking. It’s not about fiery heat, though. It’s all about that cozy warmth that makes dishes go, “Mmm, that’s it!”

Picture this: cinnamon’s cuddly hug, cloves’ spicy punch, cardamom’s floral flair, and more spices having a full-on party in your dish. Garam Masala is that cool friend who brings everyone together for a flavour fiesta!

But hey, Garam Masala isn’t a one-cuisine wonder. Chefs everywhere sprinkle it into their recipes to jazz things up. It’s the undercover agent that can turn a regular dish into a rockstar!

There is no single Garam Masala recipe. The ingredients differ according to the region. Mostly used in the north of India, Garam Masala is something the South India got to know until recently and is being widely consumed as well. FYI in South India we use same or different spice combinations but are recipe specific – Sambar powder, Rasam powder, gun powder to name a few.

For this awesome multipurpose Garam Masala get hold of this combination:

These basic four spices make up 80 of the mix:
30 % Coriander they adds volume\ body to your recipe
30% Pepper Pepper for hotness
15 % Cardamom
5 % Cumin

The rest 20% is made with – 3 Aromatic and flavour enhancing spices:
5% Clove
10% Cinnamon
5% Nutmeg

Adjusting these spices makes the powder distinctive and find your flavour fam!