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₹220.00
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Kabab Masala is a specialty North Indian blend formulated for marinating minced or cubed meats, paneer, and vegetables before grilling, shallow-frying, or baking. Unlike generic tandoori or garam masala, this is engineered for binding, tenderness, and layered aroma — not just heat or color.
It is a marinade-first spice, not a finishing one.
Key characteristics: • Fine, smooth texture — no grit, ideal for mince binding • Visible specks of stone flower and dried ginger • Heat level: Medium (5 out of 10) — warmth from black pepper and green cardamom • Aroma: Earthy and warm — stone flower and coriander dominate, no raw spice smell
Best used in: • Seekh Kababs • Galouti Kababs (mutton, chicken, or paneer) • Tikka marinades (chicken, paneer, soya) • Grilled vegetables (cauliflower, mushrooms, corn) • Stuffed paratha fillings
Pro Tip: Always mix Kabab Masala into raw mince or marinade and rest for at least 45 minutes. For best results, refrigerate overnight. Heat destroys the tenderizing enzymes — never add post-cooking.
Most market kabab masalas suffer from:
• Use of maida or starch to bind mince — adds doughy texture and heaviness
• Omission of stone flower — critical for authentic Awadhi and dhaba-style depth
• Over-reliance on red chilli — masks complexity with raw heat
• Artificial colors (red oxide) for “vibrant” look — banned by FSSAI
EarthSpice Kabab Masala delivers:
• Real raw papaya powder — natural source of papain enzyme for tenderness
• Authentic stone flower (dagad phool) — hand-cleaned, forest-sourced
• No maida, no anti-caking agents — binding comes from roasted besan and spice synergy
• Balanced heat (5/10) — black pepper and green cardamom, no excessive chilli
• Batch traceability — blend date and source code printed on every pack
This recipe was refined over 12 years with feedback from cloud kitchens and dhaba chefs across Delhi and Lucknow.
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
Seekh Kababs: Mix 2 tsp per 500g minced meat, rest 2 hours, then shape and grill
Galouti Kababs: Combine with raw papaya paste for melt-in-mouth texture (mutton or paneer)
Tikka Marinades: Add 1.5 tsp to yogurt-based marinade for chicken or paneer
Grilled Vegetables: Toss cubed veggies with oil and 1 tsp before roasting
Stuffed Parathas: Use in kebab-style fillings for depth and binding
Dish Examples:
Restaurant-Style Seekh Kabab
Paneer Galouti with Mint Chutney
Soya Tikka (Protein-Packed Vegetarian)
Tandoori Mushrooms
Kabab-Style Aloo Paratha
Key Insight: This is not a finishing spice. It must be incorporated into the raw mixture and given time to work. Adding at the end yields no tenderness or depth.
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 husk, no rice flour
• No artificial colors — deep red hue comes from Kashmiri chilli only
• No maida or starch — natural binding through besan and moisture control
• No chemical tenderizers — raw papaya powder only
• FSSAI-compliant moisture (under 8%) and microbial safety
Every batch is checked for:
• Raw papaya activity — enzyme assay for papain
• Stone flower authenticity — visual and microscopic verification
• Heat consistency — 4.5 to 5.5 on 10-point scale
• Foreign matter — zero tolerance
Home cooks seeking restaurant-style kebabs without maida or additives
Vegetarians wanting authentic texture in paneer or soya kebabs
Cloud kitchens needing consistent binding and flavor across high-volume orders
Fitness-conscious users — high-protein, no-refined-flour options
Families with elders or children — balanced heat, no raw chilli burn
Store in an airtight container, preferably glass or metal
Keep in a cool, dry place away from heat and humidity
Use a dry spoon only — moisture causes clumping
Best used within 3 months of opening for peak enzyme activity
Shelf life: 12 months from blend date (clearly printed on pack)
Note: Clumping does not indicate spoilage. Break apart with a spoon. The absence of anti-caking agents means no silica or maida in your food.
100g is ideal because:
• Sufficient for 8–10 batches of seekh or galouti (500g mince per batch)
• Prevents waste — raw papaya enzyme degrades slowly after 4 months
• Economical for a premium, small-batch product
• Fits standard spice drawer without bulk
Value anchor: Approximately ₹X per restaurant-quality kebab serving.
Tandoori Masala is for surface marination and color — high in red chilli and paprika. Kabab Masala is for binding and internal depth — contains stone flower, raw papaya, and balanced warmth. Use Tandoori for charred tikkas, Kabab for shaped kebabs like seekh or galouti.
No maida. Binding comes from roasted besan (gram flour) and the natural synergy of spices. For best results:
• Use fresh mince (not frozen-thawed multiple times)
• Rest mixture minimum 45 minutes
• Chill before shaping
Over 94% of customers report perfect shape retention.
Heat level is medium (5/10), but warmth is rounded — not sharp. For sensitive users:
• Reduce to 1.5 tsp per 500g
• Add 1 extra tablespoon of hung curd to marinade
• Pair with mint chutney to balance
Yes. Works exceptionally well for:
• Paneer cubes (tikka style)
• Crumbled paneer (galouti style)
• Soya granules (rehydrated)
• Cauliflower, mushrooms, baby corn
Use 1.5 tsp per 300g solid ingredient. Rest 45 minutes minimum.
Fresh raw papaya powder has a faint fruity aroma and light beige color. If your kebabs are tough:
• Mince may be too lean — add 10% fat (e.g., ghee or oil)
• Rest time was insufficient — minimum 45 minutes, ideally 2+ hours
• Over-handling during shaping — be gentle
If the powder smells sour or looks grey, send a photo via WhatsApp. We will replace it immediately.
EarthSpice brings decades of trusted spice expertise from a legacy Delhi spice shop to kitchens across India.
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