Garam Masala is an aromatic mixture of ground spices used in Indian cuisine. The mixture consists of: fenugreek, cinnamon, fennel, black pepper, green cardamom, coriander. It is not a very spicy mixture, it is used for its deep and warm flavor. It is found in numerous recipes for curries, meats or vegetables.
This spice mix comes from Chennai (Madras). It has a spicy, hot and fragrant flavor. It is composed of cilantro, turmeric, mustard grains, fenugreco, pepper, cumin, flour, pepper, garlic, fennel and salt. For its flavor it is a very versatile mixture that enhances meats, vegetables, rice and sauces.
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TASTING: spicy flavor. It is a mixture of coriander, turmeric, mustard grains, fenugreek, pepper, cumin, flour, pepper, garlic, fennel and salt.
USE: vegetables, sauces, pasta, meat, seafood and fruits.
FORMAT: 100 gr.
CONSERVATION: in a cool and dry place, protected from light.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
COLOR AND SHAPE: dark yellow.
A refined, fresh and slightly spicy mixture. This mixture of Thai green curry has notes of lemongrass, ginger and peppers. It combines perfectly with chicken meat, white fish and seafood.
With its reddish color, this emblematic blend of India has a slightly smoky and salty flavor, hot and still fresh, less spicy than madras curry. Its preparation is based on coriander powder, ginger, cardamom, garlic, oregano, fenugreek, cumin, cinnamon, pepper, pepper, nutmeg, clove, macís, bay leaf, mustard and salt.
This spice mixture, originally from the Maghreb, has a powerful flavors along with soft and sweet sensations. Its sweet spice aromas and delicate lemon notes match couscous, tajines and stews with vegetables.
The Rendang Curry is a mixture of different spices and aromatic herbs, a little spicy and with a unique and delicious flavor. It is native to the Minangkabau people (Indonesia) and very popular in Malaysia, Singapore and southern Philippines and Thailand.