Garam Masala
Whole spices roasted and ground in small batches, so the blend arrives aromatic rather than flat.
See the full Spices & Masalas range.
Blending and roasting
A house garam masala built from whole spices roasted and ground in our own unit at Batala, Punjab, rather than blended from bought-in powders. Roasting before grinding is what gives the blend its depth, and it is the step most commonly skipped.
Ground in batches against demand, because a garam masala loses its aroma faster than any single spice in it.
How it is used
A finishing masala rather than a base, added late so the aroma survives into the served dish. Bought by retailers for household packs and by kitchens and caterers taking the larger sizes.
Pack sizes and bulk options
Retail packs: 50g, 100g, 200g and 500g.
Bulk packs: 50g*20pcs (1Kg), 100g*10pcs (1Kg), 200g*5pcs (1Kg) and 500g*2pcs (1Kg).
Cartons: 50g*20pcs (1Kg), 100g*10pcs (1Kg), 200g*5pcs (1Kg) and 500g*2pcs, all packed in 15kg cartons.
Need full specifications, certifications or bulk pricing? Ask us on WhatsApp and we will send the complete sheet.
