Garam Masala

Garam Masala

Garam Masala is a mixture of spices from India, reduced to powder. In Hindi the word garam will mean "hot" and masala "mixture". In Indian cuisine it is the main mixture with curry. But garam massala is widely used in Reunion and Mauritian cuisine. The word in the meeting is Massalé and in Mauritius Massala.

  • Association in cooking: Ideal for a creative everyday cooking, sprinkle in your meats and vegetables
  • Packaging: 40g bottle - and 100g and 200g Doypack sachet
  • Composition: cardamom, coriander, cumin, cinnamon, black pepper, cloves, nutmeg

A mix of colorful spices that will immerse you in Indian cuisine. Buy your high quality spices from the world at the best price.

Garam Masala
GMME
€4.00
5 2024
,
5/ 5

 

GARAM MASALA - SPICE BLEND - PURCHASE, USES AND RECIPES

I'm excited to introduce Garam Masala , a spice blend that will transform your cooking into an Indian adventure. 

I am Arnaud Sion, the creator of Comptoir de Toamasina. In my product sheet, you will find out why you should buy this spice at Comptoir de Toamasina, my tips for use and a Brazilian-style chicken fitness video. The treasure of North India comes to your kitchen.

 This blend of spices, carefully selected by Comptoir de Toamasina, is the key to dishes rich in flavor and color.

When you buy Garam Masala at Comptoir de Toamasina , 

You will buy this spice in a bottle or sachet which will preserve its aromas and always at the best value for money.

Discover how this blend can enrich your recipes, from starter to dessert, and get inspired by unique recipes you won't find anywhere else.

It is not just a mixture of spices, it is an invitation to travel through the senses. On my blog, I share with you innovative recipes that feature this blend, like a delicious chicken curry or a comforting lentil dhal.

Use Garam Masala to marinate your meats, flavor your rice and vegetables, or even add a touch of originality to your desserts. When I cook at Apogée Bar, I like to lightly roast the Garam Masala to intensify the flavors before adding it to my dishes.

Each grain of Garam Masala carries within it the essence of Indian cuisine, a blend of ingredients such as cumin, coriander, cardamom, cinnamon, cloves, and many others.

Don't wait any longer to transform your meals into feasts worthy of maharajas. Visit Comptoir de Toamasina and let Garam Masala reveal the secrets of a cuisine full of passion and tradition.

Here is the video of my Chicken Fitness.

WHAT IS GARAM MASALA

But what is Garama Masala? I would like to take you into the world of Garam Masala , a pillar of Indian culinary tradition, just like Madras curry and tandoori masala. These spice blends, which vary from region to region, are the beating heart of Indian cuisine, used for generations for their ability to awaken dishes with their deep flavors and captivating aromas. 

Garam Masala , in particular, is a tribute to India's history and diversity. In the past, spices were ground by hand on a stone slab, with a stone cylinder, a method that imbued each grain with a personal touch.

But why is this mixture called  Garam Masala ? In Hindi, “Garam” means “hot”, referring not to temperature but to the property of spices to warm the body. “Masala”, for its part, refers to a “mixture of spices”. Although the spelling may vary — “Garam Massala” in Mauritius, for example, the essence remains the same: a blend of spices that warms the soul and awakens the senses.

Garam Masala is not just a simple mixture; it is a door open to a world of culinary possibilities, an invitation to explore the riches of Indian cuisine, a cuisine that celebrates life with every spicy bite.

WHAT IS GARAM MASALA MADE OF?

The official composition of garam Masala from Comptoir de Toamasina is cardamom, coriander, cumin, cinnamon ,  black pepper , cloves , nutmeg .   

WHAT IS THE FLAVOR OF GARAM MASALA?

Garam Masala is a symphony of spices, each playing a key note in creating a harmonious culinary melody. Here are the components of this magical mixture:  

  • Cardamom  : The princess of spices, it brings a minty freshness and a floral scent.
  • Coriander  : Its round seeds offer a lemony and slightly spicy flavor.
  • Cumin  : With its warm, earthy taste, it is the pillar that supports the other spices.
  • Cinnamon  : Sweet and woody, it envelops the senses in a gentle embrace.
  • Black pepper  : Hot and vigorous, it adds depth and intensity.
  • Clove  : Penetrating and powerful, it gives a touch of mystery.
  • Nutmeg  : Subtle and delicate, it completes the mixture with a sweet and warm note.

HOW TO USE GARAM MASALA

Garam Masala , with its rich bouquet of spices and subtle heat, is a favorite for its ability to balance and enhance flavors. Here are some tips to maximize the impact of this exquisite blend in your kitchen: 

  • Dosage:  Start with a pinch of Garam Masala to appreciate its influence on your dishes. Gradually adjust the amount to find the perfect balance that suits your palate.
  • Cooking:  For the Garam Masala to reveal all its complexity, incorporate it at the start of cooking. This allows the spices to harmonize and infuse the dish with their essence.
  • Pairings:  Garam Masala pairs wonderfully with a multitude of ingredients, from robust meats to delicate vegetables. It can also add an unexpected dimension to sauces and dressings, offering a touch of exoticism to your culinary creations.

INSPIRATIONS, IDEAS AND RECIPE SUGGESTIONS:

Garam Masala is a spice that is enjoyed sparingly but which radically transforms a dish. A simple pinch is enough for two or three people. Taste and adjust according to your preferences for a perfect harmony of flavors.

In India, Garam Masala is a must-have for seasoning poultry and rice dishes, but it doesn't stop there. It also enhances vegetables like carrots, eggplant, potatoes and zucchini, inviting you to daily culinary creativity.

This blend is the soul of Indian cuisine, found in naan, chicken makhani, tikka masala, and chicken biryani. It is ideal for simmered dishes and marinades, bringing an aromatic richness to fish and all meats.

Unlike curry, where the ingredients are cooked together, Garam Masala is often added at the end of cooking to preserve its delicate aromas, although it can also be cooked without problem.

For optimal use, heat it for a few minutes in a pan to intensify its flavors before adding it to your dishes. It is also perfect for flavoring vegetables and blends into many traditional Indian recipes.

Garam Masala excels in sauces, stews, stews and marinades. Mix a teaspoon of Garam Masala with olive oil and a squeeze of lemon in yogurt for an exquisite marinade for your white meats, fish and shrimp.

For an original touch, combine it with cottage cheese for a dipping sauce or combine it with coconut, almond or soy milk for a creamy sauce.

Add it to green beans and peas for a simple and tasty meal, or dare to incorporate it into a fruity dessert, such as a salad or a fruit pan, for an unforgettable taste experience. Garam Masala pairs particularly well with pineapple and mango, offering an explosion of exotic flavors.

RECIPE IDEAS WITH GARAM MASALA

I would like to offer you 8 easy-to-make recipes to take your taste buds on a journey, gourmet and very tasty recipes.

  1. Chicken with garam masala and tomato: In a pan, brown pieces of chicken with onions and garlic. Then add crushed tomatoes, garam masala, salt and pepper. Simmer until the chicken is cooked through and the sauce thickens. Serve with rice or naan bread.

  2. Garam masala vegetable curry: Sauté vegetables of your choice (like carrots, potatoes, chickpeas, peas) with onions, garlic and ginger. Add garam masala, coconut milk and a little vegetable stock. Simmer until the vegetables are tender. Serve with rice or naan bread.

  3. Garam Masala Cauliflower Roast: Coat a whole cauliflower with a mixture of olive oil, garam masala, salt and pepper. Roast it in the oven until tender and golden. Serve it sliced ​​with a spicy yogurt sauce.

  4. Garam Masala Lime Fish: Season fish fillets (such as mahi mahi or tilapia) with garam masala, salt, pepper and lime juice. Cook them in the pan or in the oven until they are cooked through. Serve with a fresh salad.

  5. Garam masala mango chutney: Mix mango pieces with apple cider vinegar, sugar, garam masala, salt and crushed red pepper. Simmer until the mangoes are tender and the sauce thickens slightly. Leave to cool and serve with Indian snacks or curry dishes.

  6. Garam Masala Carrot Cake: Add a pinch of garam masala to your usual carrot cake recipe for a spicy, warming twist. The mix of sweet and spicy flavors is delicious!

  7. Mango and garam masala lassi: Mix natural yogurt, frozen mango pieces, milk, sugar and a pinch of garam masala in a blender. Blend until smooth. Serve chilled for an exotic refreshment.

GARAM MASALA AND ITS HISTORY

Garam Masala, this blend of spices that awakens the senses and invites you to travel, has its roots in the antiquity of India. It is the fruit of a rich culinary tradition, where each blend of spices, such as Madras curry or tandoori masala, tells a story, reflects a region and transmits a heritage.

Making Garam Masala was once an art in itself. The spices were chosen with the greatest care and ground manually on a damp stone slab. This ancestral practice preserved the integrity and freshness of the spices, thus releasing a bouquet of complex and captivating aromas.

The term “Garam Masala” is anchored in Hindi vocabulary, where “Garam” means “hot”, alluding to the ability of spices to warm the body and mind, and “Masala” designates a blend of spices. This name highlights the diversity and richness of the components of this emblematic blend.

The spelling of “Garam Masala” may vary slightly from region to region, reflecting the cultural mosaic of India and beyond. In Mauritius, for example, we often write “Garam Massala”, illustrating how cultures and eras have influenced and enriched this blend of spices over time. 

Native country
World
BOTANICAL SPECIES
None
INGREDIENTS
cardamom, coriander, cumin, cinnamon, black pepper, cloves, nutmeg
AROMATIC POWER
8/10
ALLERGEN
Possible traces of gluten and mustard
POSSIBLE TRACES OF ALLERGENS
Possible traces of gluten and mustard
PACKAGING
Bottle and Bag
Preparation / Delivery
Preparation within 24 hours - Delivery within 48 hours

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