Garam Masala | Shudh Masala

Roasted whole. Ground fresh. Nothing else added.

Twelve whole spices, cleaned and slow-roasted separately, then ground together in small batches and packed the same week. No filler, no artificial colour, no onion, no garlic — just the warm, layered aroma of a masala made at home.

Why it tastes different

• Every spice roasted on its own before blending — each one needs a different heat
• Ground fresh in small batches, so the oils are still in the powder when it reaches you
• Whole spices only — no husk, no bran, no starch added to increase weight
• Balanced for Indori cooking: warm and aromatic, not harshly hot
• Pure vegetarian · Jain-friendly · No onion, no garlic
• A pinch is enough — you will smell it across the kitchen

How to use it

• Sabzi & gravy: ¼–½ tsp at the end of cooking, then cover for a minute — garam masala is a finishing spice, not a base
• Dal & kadhi: a pinch stirred in just before serving
• Paneer, chhole, rajma, pulao: ½ tsp for a 3–4 person portion
• Raita, chaat, buttermilk: a light sprinkle on top
• Do not add it to hot oil at the start — the delicate spices burn and turn bitter

Pack details

• Net weight: 100 g
• Ingredients: Coriander, cumin, black pepper, cinnamon, green cardamom, black cardamom, clove, bay leaf, nutmeg, mace, star anise, dry ginger
• Form: fine powder
• Storage: keep in an airtight jar, away from sunlight and moisture. Always use a dry spoon.
• Batch number and best-before date are printed on the pack

From our kitchen in Indore

Shudh Masala is made the way it is made at home — small quantities, clean ingredients. Packed at Sudama Nagar, Indore.