MDH Garam Masala
A classic and versatile blend
A specialty of North India, this yellow powder blend of highly aromatic spices from Mahashian Di Hatti (MDH) is a classic, and will be a staple in your pantry.
TASTING NOTES FROM THE CURATOR
“Garam” means “hot,” and “masala” means “spice mix.” This definitive blend from MDH Spices, with the leadership of Mahashay Dharampal Gulati, is an all-rounder, able to elevate nearly any dish you put it in. The versatility of this North Indian yellow powder comes from the beautiful combination of various spices, including dried ginger, cardamom, and yellow chillies.
PREPARATION AND PAIRINGS
The MDH Garam Masala is a very versatile spice blend. Simply sprinkle a small quantity (a little goes a long way) into your dish when it is nearly ready. It will literally spice up your food, and give a little pep to its aroma, reminiscent of all classic and authentic Indian delicacies.
A TRADE AS OLD AS TIME
The history of spices is even older than its traditions, and one cannot think of spice history without including India. Indeed, some of the earliest written records of spices come from the literatures of ancient India, Egypt, and China.
Spices and herbs indigenous to India were cultivated in the gardens of Babylon as early as 6th century BC. And ones like black pepper, turmeric, cardamom, and cinnamon have been used for centuries by Indians for both culinary, and health and medicinal (sometimes magical) purposes. The spice trade is just as old, developed in the Indian subcontinent in 2000 BCE at its earliest, and began with cinnamon and black pepper.
Keep your spices tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‑month shelf life. Pro tip: red spices such as paprika and red pepper can be stored in the refrigerator to hold their color and keep their flavor longer. Keep away from sunlight and heat.