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Garam Masala is a blend of spices that is commonly used in Indian and Pakistani cuisine. The name "garam" means "hot" in Hindi, and the masala blend is typically associated with warming spices. Garam Masala is an essential ingredient in many traditional dishes in both India and Pakistan, and it is widely available in grocery stores and supermarkets throughout the country.
The specific blend of spices used in Garam Masala can vary greatly, depending on regional and personal preferences. However, some of the most commonly used ingredients include cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Some blends may also include other spices, such as nutmeg, fennel, and bay leaves.
In Pakistan, Garam Masala is used in a wide range of dishes, including biryani, tandoori chicken, curries, and more. It is known for its warm, aromatic flavor and is often used to add depth and complexity to dishes. Garam Masala is typically added to dishes at the beginning of cooking, allowing the spices to cook and release their flavors into the dish.
In addition to its use in cooking, Garam Masala is also used in traditional Ayurvedic medicine in India and Pakistan. The warm spices in the blend are believed to have various health benefits, including boosting digestion, reducing inflammation, and improving circulation.
While Garam Masala is widely available in Pakistan, there is a growing trend towards making homemade blends. This allows for greater control over the ingredients and ratios used, as well as the opportunity to create a unique and personalized blend. To make your own Garam Masala, simply dry roast the desired spices, then grind them into a fine powder. Store the blend in an airtight container for up to 6 months.
In conclusion, Garam Masala is an essential ingredient in Pakistani cuisine, adding depth and complexity to a wide range of dishes. Whether purchased or made at home, it is a versatile and flavorful spice blend that is sure to enhance the taste of any dish.