Badia Garam Masala Indian Blend, 16 oz
Garam Masala is the warming finishing blend at the heart of North Indian cooking — a roasted mix of cardamom, cinnamon, clove, cumin, coriander, black pepper, and bay leaf that pulls a dish into focus right before serving. This 16 oz size keeps a working kitchen stocked through curry season and beyond.
Common Uses
Stir into chicken tikka masala, butter chicken, lamb rogan josh, and chana masala in the final minutes of simmering. Bloom in ghee for dal tadka, dust over biryani as it rests, or work into a yogurt marinade for tandoori-style chicken and paneer. A small pinch also lifts roasted cauliflower, lentil soups, and spiced chai.
Cuisine Context
Garam — meaning warm — refers to the spices' heating quality in Ayurvedic tradition, not chile heat. Every household in North India keeps a version on hand, and it's essential to Punjabi, Mughlai, and Kashmiri cooking. Add it late: long simmering dulls the volatile oils that make the blend sing.
Pro Tip
Split the dose. Stir half into the dish during the last five minutes of cooking, then sprinkle the rest over the top just before serving for layered aroma.
Ships from Doral, FL.
Product Information
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Shipping & Returns
Shipping & Returns
Description
Garam Masala is the warming finishing blend at the heart of North Indian cooking — a roasted mix of cardamom, cinnamon, clove, cumin, coriander, black pepper, and bay leaf that pulls a dish into focus right before serving. This 16 oz size keeps a working kitchen stocked through curry season and beyond.
Common Uses
Stir into chicken tikka masala, butter chicken, lamb rogan josh, and chana masala in the final minutes of simmering. Bloom in ghee for dal tadka, dust over biryani as it rests, or work into a yogurt marinade for tandoori-style chicken and paneer. A small pinch also lifts roasted cauliflower, lentil soups, and spiced chai.
Cuisine Context
Garam — meaning warm — refers to the spices' heating quality in Ayurvedic tradition, not chile heat. Every household in North India keeps a version on hand, and it's essential to Punjabi, Mughlai, and Kashmiri cooking. Add it late: long simmering dulls the volatile oils that make the blend sing.
Pro Tip
Split the dose. Stir half into the dish during the last five minutes of cooking, then sprinkle the rest over the top just before serving for layered aroma.
Ships from Doral, FL.
