Premium Garam Masala

🌿 Why You’ll Love It

• Finishing Spice — add at the end of cooking for maximum aroma
• Complex Blend — warming, sweet, slightly peppery all at once
• No Heat — flavour without fire (unlike curry powder)
• Premium Blend — hand-blended from whole spices for depth

✨ How to Use

🍛 Curries: Sprinkle 1/2 tsp in the last 2 minutes of cooking any curry.

🍲 Dhal & Soups: Stir in just before serving for aromatic lift.

🍚 Rice: Mix through basmati rice or biryanis.

🥩 Roast Veges: Toss with roasted cauliflower, kumara, or chickpeas.

🥚 Eggs: Sprinkle over scrambled eggs for an Indian twist.

🍛 Recipe: Quick Butter Chicken (30 mins)

• 500g chicken thighs, cubed
• 1 tbsp Garam Masala + 1 tsp Turmeric
• 400g tinned tomatoes + 1/2 cup cream
• 2 tbsp butter + Garlic + ginger

Method: Fry chicken with garlic, ginger, and half the garam masala. Add tomatoes, simmer 15 mins. Stir in cream + butter. Sprinkle remaining garam masala on top. Serve with naan. Restaurant quality! 😍

🤝 Pairs Perfectly With

• Organic Turmeric — for curries

• Cumin Seeds — for base spicing

• Coriander Seeds — for curry paste

• Kashmiri Chilli — for colour and mild heat

💡 Tip: Garam masala is a FINISHING spice — add at the end, not the beginning. Heat destroys the delicate aromatics. A little goes a long way!