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6,00 €84,40 € /kg
This garam masala made from Tellicherry black pepper can be used to season meats and various rice dishes. Sprinkled on at the last minute or incorporated into the sauce, garam masala can also be used to spice up stir-fried vegetables, by adding it at the last minute and taking care not to let it overcook.
Don't hesitate to try the different blends, more or less spicy, sweeter or fruitier.
Toasted Garam Masala (Cumin, cinnamon, pepper, cardamom, coriander, cloves, spices)
Garam Masala Sri Ganganagar Pakistani(cinnamon, cardamom, black cumin, nutmeg, mace, cinnamon leaf, spices)
GaramMasala Kashmiri(black pepper, cardamom, cinnamon, cloves, nutmeg, pomegranate, mace, fennel, fenugreek)
And as always, our spices are toasted and ground to order for added freshness and flavor, one of the hallmarks of Place des Epices.
I created this Tellicherry Garam Masala in honor of the eponymous pepper so emblematic of Kerala. It can be made into a powder or a paste by binding it with tamarind. Along with curry and tandoori, it is one of the great Indian classics.
Made from a dozen spices, this blend is unique.
Origin: Egypt, France, India, Sri Lanka, China
Ingredients: Tellicherry black pepper, fennel, cinnamon, cardamom, star anise, nutmeg, mace, cloves, spices.
Storage: Toasted and ground to order, 200 days in a dark place.
Quality: ORGANIC
Allergens : sesame trace
Nutritional values
(Per 100 g)
Protein
Carbohydrates
Sugars
Fat
Saturated fatty acids
Salt
| Weight | 50 g |
|---|---|
| Weight | 50g box, 50g pouch, 100g pouch, 250g pouch, 500g pouch |
| Botanical nomenclature | Assembly |
