Finishing Garam Masala

Highly aromatic, warm and perfumed with cardamom and cinnamon, clove depth, black-pepper lift and a lingering nutmeg-mace finish.

This blend is intended to supply the final aromatic layer. Add it after the main simmer or during the last few minutes, then taste before increasing. A small finishing pinch can restore fragrance without making the entire sauce heavily spiced.

Finished curries, dal, biryani, rice, roasted vegetables, chickpeas, chicken, lamb, soups, stews and even savory yogurt sauces.

1/8 teaspoon per serving at the finish.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Prepare a simple lentil soup and turn down the heat. Stir in 1/8 teaspoon finishing masala per bowl's worth, let it disperse, and taste. Add lemon and herbs separately if the soup needs brightness as well as warm aroma.

South Asian garam masalas vary by cook, region and dish; this is a purpose-specific version.

Garam masala background

Ingredient overview: Green cardamom, Ground cinnamon, Ground cumin, Ground coriander, Ground black pepper, Ground cloves, Ground nutmeg, Ground mace, Ground black cardamom, Ground star anise.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

• Explore the original Garam Masala guide
• Explore Asian Flavors