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Garam Masala is a foundational North Indian spice blend designed to add warmth and depth at the end of cooking. Unlike generic blends that rely on heat alone, this is aroma-forward, with layered notes of sweet, earthy, and floral spices.
It is a finishing spice, added after tomatoes reduce but before final simmer.
Key characteristics: • Coarse, speckled texture — visible cinnamon flakes, clove buds, and cardamom pods • Aroma: Warm and comforting — cinnamon and cloves first, then green cardamom, hint of bay leaf • Taste: Layered — sweet (cinnamon), earthy (cumin), floral (cardamom), gentle warmth (black pepper) • Finish: Clean, lingering warmth — no bitterness or chemical aftertaste
Best used in: • Dal Tadka • Curry Gravies (chicken, paneer, vegetable) • Marinades (for tikka, kebabs) • Rice Dishes (pulao, biryani) • Comfort Foods (khichdi, halwa, hot chocolate)
Pro Tip: Always add Garam Masala at the END of cooking — after tomatoes reduce but before final simmer. Too early, and delicate oils burn; too late, and flavor won’t infuse.
Most market garam masalas suffer from:
• Use of low-grade spices or filler seeds
• Addition of maida or starch to thicken gravy artificially
• Artificial colors or flavor enhancers to mask poor quality
• Inconsistent spice ratios — leading to bitter or flat results
EarthSpice Garam Masala delivers:
• Real whole spices only — Cumin, Black Pepper, Cassia, Dried Ginger, Cardamom, Amomum, Cloves, Nutmeg, Mace, Green Cardamom, Coriander — no husk, no dust, no fillers
• No maida, no anti-caking agents — natural flow from controlled moisture (<8%)
• Balanced heat (3/10) — warmth from black pepper and nutmeg, not red chilli
• No artificial colors — natural brown hue from roasted spices, not dyes
• Batch-traceable — blend date and source code printed on every pack
This recipe was refined with chefs from Old Delhi’s Karol Bagh and Mumbai’s Bandra over 39 years — using only the ingredients listed on the label, blended for warmth without bitterness.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
Dal Tadka: Tempered in ghee with cumin and asafoetida for restaurant-style depth
Curries and Sabzi: Added in the final simmer to lift tomato-onion gravies
Marinades: Mixed with yogurt for paneer or chicken (rest 30 minutes minimum)
Rice Dishes: Sprinkled into pulao or biryani layers before dum
Comfort Foods: Stirred into khichdi, halwa, or even hot milk for winter wellness
Dish Examples:
Butter Chicken (final aroma lift)
Dal Makhani (tadka finish)
Vegetable Pulao
Winter Khichdi with Ghee
Gajar Halwa (pinch for warmth)
Key Insight: Garam Masala is a finisher, not a base. Add it late in the cooking process to preserve volatile oils and avoid bitterness.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
We guarantee:
100% whole spices – no fillers, no seed husks, no rice flour
No artificial colors – natural brown hue from roasted spices
No preservatives – low moisture (under 8.5%) prevents spoilage naturally
FSSAI-compliant ash content (under 12%) and microbial safety
Every batch is checked for:
Moisture content – maximum 8.5%
Foreign matter – zero tolerance
Aroma intensity – must pass sensory panel test
Grind consistency – coarse enough for texture, fine enough for even dispersion
Certifications printed on pack: FSSAI License Number, AGMARK
Store in an airtight container, preferably glass or metal
Keep in a cool, dry place away from stove, steam, or sunlight
Use a dry spoon only – moisture causes clumping
Best used within 3 months of opening for peak aroma
Shelf life: 12 months from roast date (clearly printed on pack)
Note: Clumping does not indicate spoilage. Break apart with a spoon – flavor remains intact. The absence of anti-caking agents means no silica or maida in your food.
100g is the optimal size for a finishing spice:
Sufficient for regular home use (4–6 weeks for families cooking 4–5 times weekly)
Prevents waste – aroma fades gradually after 4–5 months even unopened
Economical for a premium, small-batch product
Generic blends often use low-grade spices, oven-dry for speed, and add maida to prevent clumping. This creates a flat, sometimes bitter taste. EarthSpice Garam Masala uses whole spices, live-charcoal roasting, and no fillers. The result is layered warmth – not just heat – with no aftertaste.
No. Heat level is mild (3 out of 10), coming only from black pepper – not red chilli. For sensitive palates, use ¼ teaspoon per dish. For gravies serving 4, ½ to 1 teaspoon is standard.
Dark red or black hues in market blends come from artificial colors like caramel or red oxide. Ours is a natural roasted brown – the true color of cinnamon, clove, and cardamom. We prioritize safety and authenticity over visual appeal.
Yes, in moderation. A pinch (⅛ teaspoon) enhances gajar halwa, kheer, or even hot chocolate. Avoid in delicate sweets like rasgulla or sandesh where spice may overpower.
Check three things: strong cinnamon-clove aroma on opening, free-flowing texture, and roast date within 60 days. If any doubt, send a photo via WhatsApp. We will replace the pack the same week – no questions asked. Over 1,500 replacements fulfilled, zero disputes.
EarthSpice brings decades of trusted spice expertise from a legacy Delhi spice shop to kitchens across India.
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