Garam masala differs regionally, with many recipe versions across India according to taste and tradition, and none is considered more authentic than another.

The rich flavours of this garam masala are full and warm with some sweetness, but it’s not hot as there is no chilli in this blend allowing you to add your own to suit your taste.

How To Use

This is a lovely way to add sweet curry flavours to dishes without the heat of curry powders.

Dry roast garam masala or add to the pan after sautéing onions to gently heat and release the full flavour and aroma. It’s delicious in lentil dishes, veggie burgers, curries and soups.

Toss root veggies in garam marsala and olive oil before roasting. Sprinkle over scrambled eggs just before serving or combine with melted butter for popcorn with a gentle kick.

Storage

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.