Description

Product Type: Masala Powder
Packaging: Bulk Box

Net Wt. 400oz (25lbs) 11.36kg
Product of India
Ingredients: Coriander, Cumin, Cinnamon, Black Pepper, Cloves, Ginger, Mace, Green Cardamom, Black Cardamom, Nutmeg, Bay Leaves

You’ll LOVE our Garam Masala Spice Blend by Rani Brand–Here’s Why:
❤️Authentic 11 Spice Blend Garam Masala (unlike many others who use only 6-7 spices to keep costs down). Rani is a family owned USA based company selling spices for over 40 years, buy with confidence!
❤️100% Natural, Non-GMO, No Preservatives, Vegan, Gluten Friendly PREMIUM Gourmet Food Grade Spice.
❤️Packed in a no barrier Bulk Carton Box, let us tell you how important that is when using Indian Spices!
❤️Pure! NO FILLERS in any Rani Brand Spices (fillers are commonly used in spices to make them free flowing or lessen the costs of production) usually sodium or like product. Net Wt. 400oz (25lbs) 11.36kg, Product of India

You’ll LOVE our Garam Masala by Rani Brand–Here’s Why:

Authentic 11 Spice Blend

Traditionally from Northern Indian, garam masala is a staple spice in Indian cookery. Garam, when translated means “warm” best describes the properties of the blend. Warming ingredients such as cinnamon, mace and ginger give garam masala a mellow, appealing aroma. It is an essential ingredient when making sauces for meat and poultry dishes, as well as a great companion to vegetables and lentils recipes. Garam masala is often used towards the end of the cooking process as an added seasoning and it is often sprinkled over finished dishes to enhance the flavor.

Our Rani Garam Masala is available in Poly Bags and PET Jars.

100% Natural (No Preservatives)
Gluten Friendly!
No Added Sugar, Salt or MSG
NON-GMO
Non-ETO (not irradiated)
Vegan
Made in small batches for freshness & purity!

Culinary Uses of Garam Masala:

Used in bases, rubs & curries, lentil dishes, soups, pickle preserves.
Ideal for almost all subzis as it provides a complexity in flavor.
Blend the spice into your samosas for a classic combination.
Can be used while tempering dals and khichdis, added to marinades, or sprinkled over papads.
Added to curries, vegetable dishes, soups or stews toward the end of cooking.

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