Description
Garam masala gets mistaken for a hot blend because of the name, but the warmth meant here is the aromatic kind. Cardamom leads, cinnamon and cloves bring sweetness, nutmeg rounds it out, and cumin keeps it grounded.
Add it at the end. Curry powder wants cooking in fat at the start, while garam masala goes in during the last few minutes or gets scattered over the finished dish, so the aromatics survive. Good on dals, curries, biryani, chickpeas, and roasted vegetables.
Ingredients
Cardamom, cumin, cinnamon, cloves, nutmeg.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
