MA's Kitchen Garam Masala is a North Indian-style spice blend made from whole spices that are roasted and ground: cardamom, coriander, cinnamon, cumin, nutmeg, pepper and clove. The result is sweet, fragrant and slightly pungent.
Unlike a curry powder, garam masala is usually added at the end of cooking, as a finishing spice that lifts the aroma of a dish. Use it in curries, lentils and kebabs; the maker's site uses it in Butter Chicken. A small amount is enough for a family-sized pot. This pack holds 60g.
Ingredients
- Spices & Herbs (Cardamom, Coriander, Cinnamon, Cumin, Nutmeg, Pepper, Clove)
How to use
Sprinkle half a teaspoon to a teaspoon over a curry or dhal in the last few minutes of cooking, stir it in and let it warm through so the aroma comes up without the spices burning. Mix it into minced meat for kebabs, or into a yoghurt marinade for chicken. The maker's Butter Chicken recipe uses it as the finishing spice.
Made in Sri Lanka by MA’s Tropical Food Processing (Pvt) Ltd, the family company behind MA’s Kitchen, founded in Dambulla in 1985 and the first in Sri Lanka to gain SQF food safety certification. See the full MA’s Kitchen range.
