Product of New Zealand
Vetro's garam masala is made from ground coriander seed, aniseed, clove, cumin, fennel, cardamom, cinnamon ginger and bay leaves.
Garam masala is commonly used in India and Pakistan to add flavour to a dish, usually at the end of the cooking process so that the aroma is not lost. In western cooking it is useful for adding depth and aroma to meat casseroles in particular, or for adding to sweet spice biscuits or fruit cake for a unusual spice profile. For a mild, fragrant stew it can be fried with beef, before being cooked with onions and tomatoes.