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6,00 €84,40 € /kg
This garam masala made with Nigella and mace can be used to season meats and various rice dishes. Sprinkled on at the last minute or incorporated into the sauce, Sri Ganganagar garam masala can also be used to spice up stir-fried vegetables, adding it at the last minute and taking care not to let it overcook.
Don't hesitate to try out the different blends, more or less spicy, or not spicy at all, or sweeter or fruitier.
Toasted Garam Masala (Cumin, cinnamon, pepper, cardamom, coriander, cloves, spices)
Tellicherry Garam Masala (black pepper, fennel, cinnamon, cardamom, star anise, nutmeg, mace, cloves)
Garam Masala Cachemiri(black pepper, cardamom, cinnamon, clove, nutmeg, pomegranate, mace, fennel, fenugreek)
And as always our spices are toasted and ground to order for greater freshness and flavour, one of the specialities of Place des Epices
I've created this Garam Masala from Rajasthan, a region close to Pakistan, without pepper. It can be made into a powder or a paste with tamarind. It is one of the great Indian classics, along with curry and tandoori.
Made from a dozen spices, this blend is unique.
Origin: Egypt, France, India, Sri Lanka
Ingredients: cumin* (17%), black cumin* (17%), coriander*, cardamom*, black pepper*, cinnamon*, cloves*, nutmeg*, anise*, mace*. *Organically grown
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 |
