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Garam Masala By Penzeys Spices 2.1 Oz 1/2 Cup Jar (Pack Of 1)

Garam Masala By Penzeys Spices 2.1 Oz 1/2 Cup Jar (Pack Of 1)

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Regular price $30.59
Sale price $30.59 Regular price $43.70
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SKU

WBGROB01K86OF2O

Vendor

Penzeys

Product Type

Herb, Spice & Seasoning Gifts


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Description

Garam Masala, A Blend Of Savory Indian Spices, Is One Of The Few Spice Mixes Actually Used In India. It Has No Turmeric, So It Isn'T Yellow, And Is Often Added To Hot Or Mild Curry Powder. The Formula For Garam Masala Was Brought Into The Store By A Punjabi Man Who Had Moved To The U.S. It Was His Mother'S Recipe; In Exchange For Blending The Spices For Him, He Gave It To Us. His Mother Was Proud To Hear That Her Blend Was A Hit In America. Hand-Mixed From: Coriander, Black Pepper, Cardamom, Cinnamon, Kalonji, Caraway, Cloves, Ginger And Nutmeg.

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Frequently Asked Questions

  • Q: What is Garam Masala and how is it used in cooking? A: Garam Masala is a blend of savory Indian spices, often used in traditional Indian dishes to enhance flavor. It can be added to curries, stews, and soups, or used as a seasoning for meats and vegetables.
  • Q: Does Garam Masala contain turmeric? A: No, Garam Masala does not contain turmeric, which is why it does not have a yellow color. This spice blend includes ingredients like coriander, black pepper, cardamom, and cinnamon.
  • Q: What makes Penzeys Garam Masala unique? A: Penzeys Garam Masala is hand-mixed using a traditional family recipe brought to the U.S. by a Punjabi man, ensuring an authentic flavor that reflects its Indian origins.
  • Q: How should I store Garam Masala to maintain its freshness? A: To keep Garam Masala fresh, store it in a cool, dry place away from direct sunlight. Ensure the jar is tightly sealed after each use to preserve its aromatic qualities.
  • Q: Can I use Garam Masala in non-Indian recipes? A: Absolutely! Garam Masala can add a warm, aromatic flavor to a variety of dishes, including roasted vegetables, marinades, and even some baked goods, making it a versatile spice.
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