Curry, Garam Masala Whole Spices

Garam Masala a style of curry from the Punjab region of Northern Indian. This blend of whole garam masala spices can be toasted before grinding fresh for the best flavor, and is also nice steeped with black tea leaves for a chai blend.
Also available as Ground


Spice Region
Inline map india

Unlike other curry powders that are based on turmeric, Garam Masala whole spices are based on a tripart mixture of coriander, cardamom and black pepper. Instead of cumin, this blend of garam masala whole spices uses the difficult-to-find Kalonji, also known as nigella or black cumin. Many years ago, a Punjabi man who had recently moved here came into our store with the recipe for a special spice mixture his mother had given to him. He asked for a barter: he’d exchange his mother’s recipe if we agreed to grind and blend together the ingredients. Recently the gentleman's daughter came into the store and we were excited to find that the blend is still sought after by the next generation of this family, and she was happy that her grandmother’s recipe has become popular with our customers. 

This is a highly aromatic seasoning that works nicely as an all-purpose Indian blend for seasoning everything from lamb, pork and goat to fresh fish, vegetables and potatoes. Traditionally, the spices should be dry roasted to bring out the aromatic oils. This will also make your kitchen smell marvelous! It is commonly sprinkled onto dishes near the end of cooking in order to preserve its unique flavor. Hand mixed from Moroccan coriander, cardamom from Tamil Nadu, India, Tellicherry pepper, cinnamon, kalonji, caraway, Zanzibar cloves, China #1 ginger and nutmeg.

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