Garam Masala Chef Collection

The larger pouches suit repeated cooking and comparison. Portion a small amount into a clean working container if useful, keeping the remainder sealed and labeled. Use the Finishing blend differently from the cooking blends, and keep Chai separate when planning a savory tasting.

• Chicken Garam Masala — warm and rounded for curries, roasted chicken and creamy sauces.
• Chai Garam Masala — fragrant and sweet-spiced for tea, coffee, oatmeal and baking.
• Soup & Dal Garam Masala — earthy and warming for lentils, beans, soups and stews.
• Vegetable Garam Masala — aromatic and versatile for cauliflower, potatoes, greens and roasted vegetables.
• Biryani & Rice Garam Masala — perfumed and layered for biryani, pilaf and rice dishes.
• Lamb & Red Meat Garam Masala — deep and assertive for lamb, beef and rich braises.
• Finishing Garam Masala — highly aromatic for the final minutes of cooking or table-side finishing.

Use the individual blend guides; the seven mixes have different purposes.

Prepare a plain lentil base and divide it into three small portions. Gently cook Chicken, Soup & Dal, and Vegetable masalas into separate portions at their suggested starting amounts. Compare aroma and finish, then record which pairing you prefer. Try Finishing masala as a late addition on another meal.

Chicken Garam Masala: Ground coriander, Ground cumin, Ground black pepper, Ground cardamom, Ground cinnamon, Ground clove, Ground ginger, Ground mace, Ground bay leaf, Ground nutmeg, Ground fennel.

Chai Garam Masala: Ground cinnamon, Ground cardamom, Ground ginger, Ground clove, Ground black pepper, Ground nutmeg, Ground star anise, Ground mace, Ground bay leaf.

Soup & Dal Garam Masala: Ground cumin, Ground coriander, Ground black pepper, Ground cardamom, Ground cinnamon, Ground ginger, Ground clove, Ground bay leaf, Ground fenugreek, Ground nutmeg, Ground mace.

Vegetable Garam Masala: Ground coriander, Ground cumin, Ground cardamom, Ground cinnamon, Ground black pepper, Ground fennel, Ground ginger, Ground mace, Ground nutmeg, Ground clove, Ground star anise.

Biryani & Rice Garam Masala: Ground cumin, Ground coriander, Ground cardamom, Ground cinnamon, Ground clove, Ground black cardamom, Ground bay leaf, Ground black pepper, Ground mace, Ground nutmeg, Ground star anise, Ground fennel.

Lamb & Red Meat Garam Masala: Ground coriander, Ground cumin, Ground black pepper, Ground black cardamom, Ground clove, Ground cinnamon, Ground bay leaf, Ground nutmeg, Ground mace, Amchur (mango) powder, Ground ginger.

Finishing Garam Masala: Ground cardamom, Ground cinnamon, Ground cumin, Ground coriander, Ground black pepper, Ground clove, Ground nutmeg, Ground mace, Ground black cardamom, Ground star anise.

Check the physical package ingredient and allergen statement before use, especially if you have a food allergy or sensitivity.

• 7 × 8 oz Fresh-Sealed Pouches

Includes: seven 8 oz fresh-sealed pouches.

Choose an available size above to see the current price. The selected option identifies the size and package format offered.

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