These are the most widely known of the Indian masalas - and for good reason. This collection takes the intimidation out of Indian cooking. You'll go from firangi female to desi girl in no time. Garam Masala Aromatic, warm, fierce. Use this in any recipe that calls for it, but also try it as a finishing touch on roasted vegetables, in stews, or rubbed on grilled meats.Ingredients: Nutmeg, clove, cinnamon, black peppercorn, cumin seed, and green cardamom. Tandoori Masala Spicy, tangy, and bright. This blend was engineered to impart maximum flavor, even for those without a clay tandoori oven. Rub directly on meat, and try it on grilled chicken, marinades, and roasted vegetables.Ingredients: Kashmiri Chilli Powder, Cumin, Coriander, Turmeric, Kasoori Methi, Garam Masala, Ginger, Garlic, Chaat Masala, Lime Juice Powder, Citric Acid. Madras Curry Powder Warm, citrusy, and mild. There is no such thing as "Curry powder" in India, but hey, you want one, you got the best one. In addition to "Curry" try it in marinades, soups, and braised meats.Ingredients: Coriander, turmeric, cumin, fennel, fenugreek, black pepper, granulated garlic, cassia cinnamon, cloves, cayenne, spices.
