Curry Originals Garam Masala

Garam Masala for the aroma of Indian cuisine

The Curry Originals Garam Masala from Cape Herb & Spice is an aromatic Indian spice blend with coriander, cinnamon, cloves, and star anise. Not a hot curry powder, but a warm, fragrant spice, classically added only at the end of cooking.

Curry Originals Garam Masala is the aromatic Garam Masala spice blend from Cape Herb & Spice in Cape Town, made for curries, dals, and stews of Indian cuisine. Translated, Garam Masala means "hot blend," referring to the warming power of the spices, not the heat. Warm, sweet, and complex, it refines every dish.

It combines coriander, 15 percent cinnamon, a little salt, cumin, garlic, fennel, 6 percent black pepper, 3 percent cloves, a hint of star anise, curry leaves, and ginger. This richness creates the typical warm Garam Masala scent that rises as soon as you open the jar. A blend that tastes more of warmth than of fire. Just a teaspoon changes the character of an entire dish.

Warm, sweet, with fine clove

Spicy, sweet, aromatic—this is how the blend settles over a dish and fills the kitchen with its fragrance.

Cinnamon and clove provide the sweet warmth, coriander and cumin the earthy depth, and star anise and fennel a hint of exoticism. Heat hardly plays a role here; complexity is what matters. This is the aroma that makes a curry complete and well-rounded.

Unlike curry powder, Garam Masala is a finishing spice; it is added to the dish shortly before serving so that the delicate aromas do not cook away.

How to use Garam Masala correctly

Add a teaspoon of the blend to your curry, lentils, or stew only 10 to 15 minutes before the end of the cooking time.

A dash of it also elevates a simple rice dish, roasted root vegetables, or pumpkin soup to a new level. In warm milk with a little honey, it becomes a comforting drink for cold evenings. Even pastries and apple compote can benefit from a pinch of this sweet warmth.

It refines dal, butter chicken, or vegetable curry, seasons rice, and even fits well in a warm soup on cold days. For a curry paste, stir it together with coconut milk, garlic, onions, and nuts. A hint of it over yogurt with honey tastes surprisingly good, almost like a small dessert.

For a hot curry, combine it with Curry Originals Madras; for Indian oven-baked dishes, use Curry Originals Tikka Tandoori.

Cape Herb & Spice from Cape Town since 1994

Behind this blend is Cape Herb & Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.

What Irene started over 30 years ago from a small market cart at the V&A Waterfront now supplies kitchens around the globe, backed by over 600 employees. Cape Town is located on the old spice route, and you can taste this passion for seasoning in every pinch. Just as Irene intended, innovation, flavor, and quality remain the top priority to this day—all without irradiated spices. Quite impressive.

Browse through our curry spices or other spices from Cape Herb & Spice.

Storage, toasting, and adding to chai

Stored in a well-sealed container, it will last longer, as the delicate aromas of clove and star anise dissipate over time. If you like, toast a teaspoon briefly in a dry pan before adding it to your dish; this awakens the flavors. A warm curry calls for fresh naan and time to enjoy it. If you like, add a pinch to your chai tea as well. That is what a relaxing evening tastes like.