Garam Masala (Salt-Free)
Intricate marinades or exotic sauces are not found in Punjabi cuisine, but it does have full-bodied masalas cooked with liberal amounts of ghee. (Visit our recipe section to learn how to make ghee.) Served with a liberal helping of butter, cream, curd or buttermilk; dairy products are an essential accompaniment to every Punjabi meal.
Coriander, black pepper, charnushka, cumin, black cardamom, green cardamom, cloves, mace, Saigon cinnamon and bay leaves
This is an all-purpose curry blend but it is usually used as a finishing seasoning. Try on pork, lamb, vegetables and fish. Perfect for traditional goat dishes, but also give it a try in unexpected places like desserts, ice cream or even as an ingredient in barbeque rubs. We handcraft our Garam Masala from coriander, black pepper, charnushka, cumin, black cardamom, green cardamom, cloves, mace, Saigon cinnamon and bay leaves.