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Nihari Masala is a specialty North Indian blend formulated for slow-cooked stews of mutton, beef, or bone marrow — where complexity, silkiness, and layered aroma define quality. Unlike generic garam or mutton masala, this is engineered for all-day infusion, with spices that mellow and deepen without turning bitter.
It is a base-to-mid cooking spice, added early but designed to evolve.
Key characteristics: • Fine, smooth texture — no grit, ideal for long simmering • Visible specks of cassia bark, clove buds, and black cardamom seeds • Heat level: Mild-Medium (4 out of 10) — warmth supports, never dominates • Aroma: Warm and earthy — clove and cassia lead, followed by smoky black cardamom
Best used in: • Mutton Nihari (bone-in shank or trotters) • Beef Nihari (with marrow bones) • Keema Nihari (minced version) • Vegetarian Nihari (soya chunks or mushrooms) • Nalli Nihari (bone marrow stew)
Pro Tip: Always add Nihari Masala at the beginning — with meat, water, and bones — before the first boil. This allows 3–4 hours of slow infusion. Adding later yields flat, surface-level flavor.
Most market nihari 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 Nihari Masala delivers:
• Real whole spices only — Clove, Cassia, Black Cardamom, Black Pepper, Turmeric, Garlic — no husk, no dust, no fillers
• No maida, no anti-caking agents — natural flow from controlled moisture (<8%)
• Balanced heat (4/10) — warmth from black pepper and black cardamom, not red chilli
• No artificial colors or flavors — color comes from turmeric and cassia, not dyes
• Batch-traceable — blend date and source code printed on every pack
This recipe was refined with chefs from Lucknow and Delhi over 7 years — using only the ingredients listed on the label, blended for slow-cooked 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
Mutton Nihari: Add 2 tsp with meat, bones, water, and salt at start. Simmer 4 hours.
Beef Nihari: Use 2.5 tsp for richer cut; include marrow bones for silkiness.
Keema Nihari: Mix 1.5 tsp into browned mince before adding water.
Vegetarian Nihari: Combine with soya chunks or mushrooms; add 1 tsp tamarind for tang.
Nalli Nihari: Add 2 tsp with bone marrow and trotters — long simmer essential.
Dish Examples:
Lucknowi Mutton Nihari (on slow flame)
Delhi-Style Beef Nihari (with ginger garnish)
Keema Nihari (weeknight version, 90 minutes)
Soya Nihari (protein-rich vegetarian)
Nalli Nihari with Khameeri Roti
Key Insight: This is not a finishing spice. It must be added at the start and given time to evolve. The magic happens in the last hour — when clove and cassia bloom.
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 hue from turmeric and cassia only
• No maida or starch — natural thickening through reduction
• No preservatives — low moisture (under 8%) prevents spoilage naturally
• FSSAI-compliant microbial safety and ash content
Every batch is checked for:
• Spice purity — visual and microscopic verification
• Moisture content — maximum 8% to prevent clumping without anti-caking agents
• Heat consistency — 3.5 to 4.5 on 10-point scale
• Foreign matter — zero tolerance
Home cooks seeking authentic, ingredient-transparent nihari without mystery blends
Families wanting safe, additive-free meals for elders and children
Cloud kitchens needing consistent, compliant seasoning for menu items
Health-conscious users — no hidden additives, no MSG, no fillers
Vegetarians — works well with soya or mushrooms when paired with bone broth substitute
Store in an airtight container, preferably glass or metal
Keep in a cool, dry place away from light and heat
Use a dry spoon only — moisture causes clumping
Best used within 3 months of opening for peak aroma
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 6–8 batches of nihari (1kg meat per batch)
• Prevents waste — aroma fades gradually after 4 months
• Economical for a premium, small-batch product
• Fits standard spice drawer without bulk
Our Nihari Masala contains only the ingredients listed on the label:
• Clove
• Cassia (Indian cinnamon)
• Black Cardamom
• Black Pepper
• Turmeric
• Garlic
• Iodised Salt
There is no stone flower, no rose petals, no maida, no artificial colors or flavors. We believe in full transparency — if it’s not on the label, it’s not in the jar. This blend was designed to deliver authentic Awadhi depth using only these six core spices, balanced for slow-cooked stews.
No maida. Authentic nihari is silky, not thick — clarity comes from skimming fat and slow reduction. For best results:
• Skim foam in first 30 minutes
• Simmer uncovered for final hour
• Rest 30 minutes before serving — allows flavors to settle
No. Clove and cassia are balanced for slow cooking — their pungency mellows over 3–4 hours. If concerned:
• Start with 1.5 tsp instead of 2
• Add extra ginger garnish to brighten
• Avoid synthetic spice blends in finishing
Yes. Add 2 tsp at the start with meat and water. Pressure cook 4–5 whistles. Then transfer to open pan and simmer 60 minutes uncovered to develop depth and reduce.
Fresh spices have a warm, rounded aroma — not sharp or dusty. If your nihari is bitter:
• Meat may be too lean — use bone-in or add 1 tsp ghee during cooking
• Simmer time was insufficient — minimum 4 hours for full infusion
• Water quantity was too high — reduce by 25% next time
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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