

Description
The Garam Masala is a mixture of aromatic spices from India, and its name literally translates into "hot mixture" in Hindi.
Bag of 100 grams
Cinnamon, Coriander, Cumin, Fennel, Clou de Girofle, Pepper, Cardamome, Piment fort, Laurier, Ginger, Anis & salt
(Made in a factory that uses sesame, gluten, mustard, peanut.)
The origin of the Garam Masala dates back to India, more specifically to Indian cuisine. The term "Garam Masala" is derived from Hindi, where "garam" means hot and "masala" refers to a mixture of spices. Thus, the Garam Masala is literally translated as "hot mixture" with reference to the heat that spices add to the dishes.
Each region of India has its own variation of Garam Masala, and specific ingredients may vary according to local preferences and family recipes transmitted from generation to generation. However, most mixtures include spices such as cinnamon, cardamom, clove, coriander, cumin, and black pepper.
This spice is characterized by a harmonious combination of spices that bring warmth, flavor and complexity to the dishes.
The cinnamon brings a warm sweetness, the cardamom adds a floral and lemony note, the clove nail offers a rich and sweet flavor, the coriander gives a shade of citrus, the cumin offers a earthy touch, and the black pepper adds a robust heat. The balance of these spices creates a complex and deep flavor profile, with sweet, spicy and fragrant notes.
Garam Masala is an essential ingredient in many kitchens in South Asia, especially in Indian cuisine, where it is often used to season curry, stews, marinades and meat dishes. It can also be sprinkled on grilled dishes, roasted vegetables, or added to sauces to give a final touch of exotic flavor.
Data sheet
Cinnamon, Coriander, Cumin, Fennel, Clou de Girofle, Pepper, Cardamome, Piment fort, Laurier, Ginger, Anis & salt
(Made in a factory that uses sesame, gluten, mustard, peanut.)
The origin of the Garam Masala dates back to India, more specifically to Indian cuisine. The term "Garam Masala" is derived from Hindi, where "garam" means hot and "masala" refers to a mixture of spices. Thus, the Garam Masala is literally translated as "hot mixture" with reference to the heat that spices add to the dishes.
Each region of India has its own variation of Garam Masala, and specific ingredients may vary according to local preferences and family recipes transmitted from generation to generation. However, most mixtures include spices such as cinnamon, cardamom, clove, coriander, cumin, and black pepper.
This spice is characterized by a harmonious combination of spices that bring warmth, flavor and complexity to the dishes.
The cinnamon brings a warm sweetness, the cardamom adds a floral and lemony note, the clove nail offers a rich and sweet flavor, the coriander gives a shade of citrus, the cumin offers a earthy touch, and the black pepper adds a robust heat. The balance of these spices creates a complex and deep flavor profile, with sweet, spicy and fragrant notes.
Garam Masala is an essential ingredient in many kitchens in South Asia, especially in Indian cuisine, where it is often used to season curry, stews, marinades and meat dishes. It can also be sprinkled on grilled dishes, roasted vegetables, or added to sauces to give a final touch of exotic flavor.
Data sheet