Pakistani cuisine recognizes the importance and characteristics of spices. A combination of different spices is called Masala, which can vary from region to region. Garam Masala means ‘hot spices’. White Jasmine brand of Garam Masala is a combination of five different spices: coriander, cumin, cinnamon, black peppers and cloves. All of these whole spices are roasted, grounded and packaged in beautiful round tins with a clear window. The blend stays fresh for 18 months. Garam Masala is the heart and soul of all the meat dishes. The important thing to remember when cooking Pakistani food, is that there are some basic spices which are used in most dishes such as garlic, ginger, garam masala, chili powder, turmeric, coriander, cumin and cinnamon. A particular recipe may not call for all of these spices but most of them are used together to create wonderful, fragrant curries. Different meats like chicken, beef or lamb can be used for these fabulous dishes. Enjoy one of my popular recipes for ‘Karahi Chicken’ at www.whitejasmine.com.