Garam Masala

Most packaged garam masala disappoints because everything in it was roasted together. Cumin, coriander, clove, cinnamon and cardamom all want different heat and different times. Roast them in one tray and something is always underdone and something is always burnt.

We roast each component separately, then grind and blend to a fixed recipe measured by weight. It takes longer and costs more. It's also the whole difference between a garam masala that smells like a spice market and one that smells like a shelf.

• Add in the last two minutes, or off the heat entirely. Cooked long, it goes flat and slightly bitter.
• Half a teaspoon for four people is usually plenty.
• A pinch through a dough, a raita or a marinade works beautifully.

Ingredients: Coriander, cumin, black pepper, cinnamon, green cardamom, black cardamom, clove, bay leaf, mace, nutmeg.

Allergens: Contains nutmeg and mace. Final declaration to be confirmed against the packed recipe.

Store in the sealed pouch in a cool, dry place away from direct sunlight. Use a dry spoon. Do not store above the stove.

Every pouch is stamped with the date it was packed. No guesswork.

Dispatched within two working days. Free shipping on orders above Rs. 599; a flat Rs. 59 below that.

Opened food cannot be returned, but if a pack arrives damaged, leaking or wrong, tell us within 48 hours with a photograph and we will replace or refund it. Returns policy