Garam Masala — Authentic North Indian Foundation, No Fillers

The masala every kitchen runs on.

The North Indian foundation. Real ingredients, traditional ratios. No fillers, no preservatives.

Garam masala is the spice every household reaches for — and the one most often badly made. Generic versions skip the costly aromatics (mace, star anise, black cardamom) and bulk up with cumin and coriander. The result tastes flat, dusty, and the same in every dish.

Our blend respects what garam masala is supposed to do: warm the dish from the inside. Cumin, coriander, star anise, black cardamom, cinnamon, clove, bay leaf, mace, red chilli, ginger, nutmeg, black pepper, iodised salt. All thirteen ingredients, in the proportions that build complexity rather than just heat.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use ½ to 1 tsp per dish at the end of cooking — garam masala is meant to be added late, not early. The aromatic oils evaporate fast under heat. Goes with everything: dal, sabzi, gravy, marinade, biryani layering, even chai. The most versatile masala in the catalog.

MADE OF

Cumin, Coriander, Star anise, Black cardamom, Cinnamon, Clove, Bay leaf, Mace, Red chilli, Ginger, Nutmeg, Black pepper, Iodised salt

BEST WITH

Dal, Sabzi, Paneer, Chicken, Mutton, Biryani layering — virtually any North-style dish

PAIRS WITH OUR:

Awadhi Biryani Masala · Purani Dilli Chole Masala · Kolhapuri Masala — for a complete kitchen-foundation kit

RECIPE — Paneer Butter Masala (Serves 3-4)

Ingredients

• 200-250 g paneer, cubed
• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 large tomatoes, pureed (or 1 cup tomato puree)
• 12-15 cashews, soaked in warm water (15 min) and blended to a paste
• 1 tsp ginger-garlic paste
• 1 green chilli (optional), slit
• 1 tsp red chilli powder (Kashmiri for colour)
• ½ tsp turmeric powder
• 1½ tsp coriander powder
• 1 tsp Spiced Right Garam Masala
• Salt to taste
• ¼-½ cup fresh cream
• 1 tsp kasuri methi (crushed)
• ½ tsp sugar or honey (optional)
• Water as needed
• Coriander leaves for garnish

Method

1. Soak paneer cubes in warm salted water for 10 minutes. This keeps them soft.
2. Heat butter + oil in a pan. Add chopped onions and sauté until light golden. Add ginger-garlic paste and green chilli; sauté till aromatic.
3. Add tomato puree, turmeric, chilli powder, coriander powder, and salt. Cook on medium heat until the masala thickens and butter starts to separate.
4. Lower the heat, add cashew paste, and cook for 2-3 minutes, stirring continuously.
5. Add about ½ cup water (adjust consistency). Simmer for 5-7 minutes.
6. Add paneer cubes and fresh cream. Mix gently.
7. Add Spiced Right Garam Masala, crushed kasuri methi, and sugar (if using). Simmer for 2 minutes — do not overcook after adding garam masala.
8. Garnish with chopped coriander and serve.

Common questions

Is this organic?
No. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

How is this different from supermarket garam masala?
Most mass-market garam masalas skip mace, star anise, and black cardamom because they're costly. Without them, you don't get the aromatic complexity that makes garam masala special — you get a generic warm-spice powder. We use all three.

When do I add garam masala in cooking?
At the end. The aromatic oils evaporate quickly under heat, so adding garam masala early flattens the flavour. Sprinkle it in for the last 1-2 minutes of cooking.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight. The aromatic oils degrade fastest.

Is this spicy?
Warming, not burning. Garam means "warm" — it's about the warming sensation rather than chilli heat. The red chilli is restrained.

How much do I use?
½ to 1 tsp per dish for 4 servings. Less is more — garam masala is a finishing layer, not the main flavour.

Can I use it in chai or sweets?
You can sprinkle a pinch into chai for warmth, or into kheer for an aromatic edge. Don't use a lot — the strong cloves can dominate.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.

A mother-daughter spice kitchen — every blend true to its region.
Hand-blended by Rama and Madhuri Saraf in Bhubaneswar.