A LITTLE KITCHEN KNOW-HOW
How to use
garam masala.
Think of it as a layer of aroma, not a replacement for every other seasoning in a curry. Different blends and different dishes call for different amounts.
When should I add it?
Many recipes stir garam masala in near the end of cooking. Others cook it into a sauce earlier. Follow the method for your dish: there is no single correct stage for every recipe. Avoid leaving ground spices alone in a very hot, dry pan, where they can scorch.
How much should I use?
Use the recipe’s amount first. Our two development recipes start with ½ teaspoon for a proposed four-serving dish; that is a draft starting point to test, not a universal dosage or a verified instruction for this blend. Taste a cooled spoonful before adding more, and adjust gradually.
Is it the same as curry powder?
No. They are different blends with variable formulations. Substituting one for the other changes the flavor and may change color or heat. For a predictable starting point, choose a recipe written for the spice blend you have.
Is garam masala spicy?
A warming aroma is not the same thing as chili heat. Formulations vary, so we do not assign this product a heat rating without checking its current label. Add any extra chili separately according to your recipe and preference.
What can I cook with it?
Curries, lentils, paneer and vegetable dishes offer different ways to explore the blend. Start with one dish instead of adding it to everything.
Keep the aroma in the pouch
Reseal after use, use a dry spoon, and keep away from heat and moisture. Follow the storage directions and best-before date on the actual package.
About this guide
General cooking guidance, not a verified ingredient list for Spice Magic. For background on garam masala and its culinary uses, see Good Food’s garam masala glossary. Recipes need kitchen testing before publication.