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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It stays fresh for about 6 months if stored in an airtight container in a cool, dark place. After this, it begins to lose its potency.
Yes, you can freeze it in an airtight, moisture-proof container for up to a year to extend its shelf life.
High-quality powder should have a very strong, sweet, and pungent aroma dominated by cardamom and cloves, with a fine texture.
A mix of equal parts ground green cardamom, cinnamon, and cloves is the best substitute. Regular garam masala can be used but has a different flavor profile.
Dry roast green cardamom, cinnamon sticks, and cloves until fragrant, let them cool, and then grind into a fine powder.
It is excellent for digestion, has anti-inflammatory effects, and is rich in minerals like manganese and iron.
It is essential in Bengali dishes like Kosha Mangsho (mutton curry), Cholar Dal, and various fish or vegetable 'tarkaris'.
Bengali garam masala is simpler, usually containing only cardamom, cinnamon, and cloves, whereas North Indian versions include cumin, peppercorns, and many other spices.
bengali garam masala powder is a versatile ingredient found in cuisines around the world. With 315 calories per 100g and 7.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 5 recipes featuring bengali garam masala powder with step-by-step instructions.
Browse recipes →It is best added at the final stage of cooking, just before turning off the heat, to preserve its volatile aromatic compounds.
It is highly aromatic and pungent but not 'hot' in the sense of chili heat. It provides warmth and depth rather than spiciness.