kr-Garam Masala Powder/Garam Masala Dhulo (गरम मसला धुलो) 200g
₨ 0.00 ₨ 545.00
₨ 0.00
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The
name Garam masala powder means, “hot mixture of spice".Whole spices of
cinnamon,mace,black pepper,dry pepper,dry ginger ,clove,nutmug,green
cardamom,black cardamom,coriander seeds,cumin seeds are tosted in a pan
to release their aromatic flavors,then ground to a powder.
Health benefits:-
- Garam masala powder is full of antioxidants which help in preventing skin problems and also help fight inflammation.
- It helps digestion and provides strong antioxidants.
- It reduce inflammation and regulates blood pressure ,improves heart health.
- It fights with oral bacteria to enhances nutrient absorption.
- This is essentially a mix of several spices such as clove, cumin, cinnamon, etc. Since all these spices are effective for weight loss, garam masala too is beneficial for people on a weight loss diet.
Usages:-
- Combining the flavours of myriad spices, garam masala powder has endless culinary uses. It is usually added to curries, vegetable dishes, soups or stews toward the end of cooking, or sprinkled over the surface just before serving.
- It can be used while tempering dals and khichdis, added to marinades, or sprinkled over papads.
Health benefits:-
- Garam masala powder is full of antioxidants which help in preventing skin problems and also help fight inflammation.
- It helps digestion and provides strong antioxidants.
- It reduce inflammation and regulates blood pressure ,improves heart health.
- It fights with oral bacteria to enhances nutrient absorption.
- This is essentially a mix of several spices such as clove, cumin, cinnamon, etc. Since all these spices are effective for weight loss, garam masala too is beneficial for people on a weight loss diet.
Usages:-
- Combining the flavours of myriad spices, garam masala powder has endless culinary uses. It is usually added to curries, vegetable dishes, soups or stews toward the end of cooking, or sprinkled over the surface just before serving.
- It can be used while tempering dals and khichdis, added to marinades, or sprinkled over papads.
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