Price : INR 300.00 / Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Packaging Type : Plastic Packet, Paper Box Packaging Size : 100gm, 250gm, 500gm Usage : Cooking Certification : FSSAI Certified Shelf Life : 1 Year Form : Powder Preferred Buyer From Location : All Countries Except India
Garam Masala Garam masala from Garam ("hot") and masala (a mixture of spices) is a blend of ground spices, originating from South Asia, common in Indian, Pakistani, Nepalese, Bangladeshi, and Gulf Region cuisines. It is used alone or with other seasonings. Specification Of Garam Masala:- Purity: 100% Moisture: 10% Max Total Ash: 8% Max Acid Insoluble Ash: 0.5% Max Flavor: Aromatic with a penetrating flavor Shell Life: 1 Year Origin: India OEM: Yes MOQ: 1 20ft Container
Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods are toasted in a pan to release their aromatic flavors, then ground to a powder.
Price : INR 270.00 / Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Packaging Type : Paper Box Packaging Size : 100gm, 250gm, 500gm Usage : Cooking Specialities : Rich In Taste, Long Shelf Life Shelf Life : 1 Year Processing Type ; Blended Grade Standard : Food Grade Form : Powder Preferred Buyer From Location : All Countries Except India
Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Some recipes include nuts, onions or garlic, or small quantities of star anise, asafoetida
Great Taste, Hand picked ingredients, sealed pouch
Garam Masala
Garam Masala
This mixture is an aromatic blend of Indian spices. Garam masala is better when made with whole spices that have been roasted and ground. Garam means "hot" while masala means "spices," but it's not necessarily hot and spicy â?? the name refers to the warm flavors of its ingredients, such as cinnamon and cumin. Garam masala is usually added toward the end of cooking so that it seasons the dish and adds its aroma, it is used in dishes like Chicken Biryani, Indian Butter Chicken (Makhani Chicken), Palak Paneer Curry.
