Kathmandu Garam Masala Whole

Whole Garam Masala (khada/sabut garam masala) in an unground, aromatic blend of essential whole spices used extensively in Nepali cuisine to build deep, warm flavors in curries, dals, and meat dishes. Kathmandu is You can buy pre-packed unground mixes locally under names like Garam Masala Bhaag or Mix Garam Masala Spice Mix Unpowdered. Grounding or blooming these raw spices fresh at home yields a dramatically superior flavor compared to standard pre-ground factory powders. Core Ingredients of a Nepali Blend While exact household ratios differ, a traditional whole spice blend in Kathmandu typically includes: Cumin Seeds (Jeera) Coriander Seeds (Dhaniya) Green Cardamom (Sukumel) & Black Cardamom (Alaichi) Cinnamon Sticks (Dalchini) & Bay Leaves (Tejpat) Whole Black Peppercorns (Kalo Marich) & Cloves (Lwang) Nutmeg (Jaifal) & Mace (Jaipatri)