Tandoori Masala – 100g

Most market tandoori masalas suffer from:
• Use of low-grade spices or filler seeds
• Addition of maida or starch to thicken marinade artificially
• Artificial red color (paprika or red oxide) for “vibrant” look — banned by FSSAI
• Omission of rose petals — critical for authentic floral finish

EarthSpice Tandoori Masala delivers:
• Real whole spices only — Coriander, Cumin, Black Pepper, Cassia, Cloves, Mace, Nutmeg, Green Cardamom, Dried Cardamom, Dried Ginger, Rose Petals — no husk, no dust, no fillers
• No maida, no anti-caking agents — natural flow from controlled moisture (<8%)
• Balanced heat (6/10) — warmth from black pepper and green cardamom, not red chilli
• No artificial colors — deep red hue from Kashmiri chilli (if present) and paprika (if present), but not synthetic dyes
• Batch-traceable — blend date and source code printed on every pack

This recipe was refined with chefs from Delhi’s Karim’s and Mumbai’s Saffron over 8 years — using only the ingredients listed on the label, blended for high-heat performance.

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

Chicken Tikka: Mix 2 tsp per 500g chicken with yogurt, rest 2 hours, grill or bake
Paneer Tikka: Combine with 1 tbsp hung curd, rest 1 hour, shallow-fry or grill
Soya Tikka: Rehydrate 200g soya granules, mix with 1.5 tsp and 2 tbsp yogurt, rest 60 minutes
Grilled Vegetables: Toss cubed veggies with oil and 1 tsp before roasting
Tandoori Fish: Marinate fillets with 1.5 tsp and lemon juice, rest 45 minutes, grill

Dish Examples:
Delhi-Style Chicken Tikka
Paneer Tikka with Mint Chutney
Soya Tikka (Protein-Packed Vegetarian)
Tandoori Mushrooms
Tandoori Corn on the Cob

Key Insight: This is not a finishing spice. It must be incorporated into the marinade and given time to infuse. High heat activates the rose and cardamom — adding post-cooking yields flat flavor.

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 from natural spices, not dyes
• No maida or starch — natural binding through yogurt and spice synergy
• No preservatives — low moisture (under 8%) prevents spoilage naturally
• FSSAI-compliant microbial safety and ash content

Every batch is checked for:
• Rose petal authenticity — visual and microscopic verification
• Spice purity — no foreign matter
• Moisture content — maximum 8% to prevent clumping without anti-caking agents
• Heat consistency — 5.5 to 6.5 on 10-point scale

Home cooks seeking authentic, charred tandoori flavor without artificial additives
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 paneer, soya, or mushrooms

Store in an airtight container, preferably glass or metal
Keep in a cool, dry place away from light and heat (rose degrades quickly)
Use a dry spoon only — moisture causes clumping
Best used within 3 months of opening for peak floral notes
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 tikka (500g meat per batch)
• Prevents waste — rose aroma fades after 4 months
• Economical for a premium, small-batch product
• Fits standard spice drawer without bulk