The most common spices that go into COOL IN COOL Garam Masala are: Cumin, Coriander, Green and Black Cardamom, Cinnamon, Nutmeg, Cloves, Bay leaves, Peppercorns, Fennel, Mace and dried Chilies. And the quantities, combinations and variations are endless. These spices are typically toasted whole, then ground down into a fine powder.
Garam masala is full of antioxidants which help in preventing skin problems and also help fight inflammation. Cool in cool garam masala has carminative properties and apart from boosting digestion, it also helps in fighting bloating, flatulence and even nausea.
How to store:
Always store Garam masala in a cool or dry place or in the refrigerator in an air tight container.