Garam Masala Powder
Shahi blend of 12 whole spices · Lab tested every batch
Tax included.
Package
🚚 Ships in 24–48 hours · Delivered in 3–6 days · Cash on Delivery available
“It's taste is like shahi garam masala. It's fregerance make my dish attractive and tasty.”
Black Pepper (Kali Mirch), Cinnamon (Dalchini), Cloves (Laung), Black Cardamom (Badi Elaichi), Green Cardamom (Choti Elaichi), Bay Leaf (Tej Patta), Star Anise (Chakri Phool), Mace (Javitri), Cumin (Jeera), Coriander (Dhaniya), Nutmeg (Jaiphal), Dry Ginger (Sonth).
Add 1/4 to 1 tsp in the last 2 minutes of cooking, or sprinkle over the finished dish. Heat drives off the aroma, so add it at the end, not the start.
Keep the zip-lock sealed, away from sunlight and steam. Always use a dry spoon. Best used within 90 days of opening. Do not refrigerate. Best before: see pouch.
Free shipping on all orders across India. Ships in 24–48 hours and is delivered in 3–6 days. Cash on Delivery available on all orders.
Meet the 12 spices
Every spice named. Nothing hidden.
Shahi marks the costly spices that cheaper blends cut back on.
Roast. Grind. Test. Seal.
How every batch is made
Roast
Whole spices are slow-roasted until they release their natural oils.
Grind
Ground in small batches, so the temperature stays low and the aroma stays in.
Test
A sample from every batch goes to the lab. Only batches that pass get packed.
Seal
Packed straight into a zip-lock pouch with the batch number printed on it.
How to cook with it
A little goes a long way
Dal tadka & makhani
1/2 tsp in hot ghee with the jeera tadka, then 1/4 tsp over the dal just before serving.
Sabzi & curry
Stir in during the last 2 minutes, then cover the pan to trap the fragrance.
Biryani & pulao
1/2 tsp in the rice water while it boils, 1/4 tsp over the fried onion layer.
Marinades & kebabs
Mix with curd, ginger-garlic paste and salt for paneer, chicken or vegetables.
PRO TIP: Add garam masala at the end of cooking, not the beginning. Heat destroys its fragrance.
Sindhu Swaad vs ordinary garam masala
| Sindhu Swaad Garam Masala | Ordinary loose garam masala | |
|---|---|---|
| Spices | 12 whole spices, all named on the pack | A few whole spices; the rest isn't stated |
| Shahi spices | Green & black cardamom, mace, nutmeg | Often cut back to save cost |
| Fillers & colour | None | Often bulked up or coloured |
| Salt or glucose | None. 100% spice | Some blends add salt or glucose to bulk up or balance |
| Process | Slow-roasted, small-batch grinding | High-speed bulk grinding |
| Testing | Lab tested every batch | Unknown |
| Aroma | Cardamom and clove as soon as you open it | Faint and flat |
LAB TESTED SPICES
GET THE SPICES THAT YOUR FAMILY DESERVES
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FREQUENTLY ASKED QUESTIONS
For a dish that serves 4, use 1/4 to 1/2 tsp in sabzi and curry and up to 1 tsp in chhole or rajma. It's freshly ground and strong, so start small and add more to taste.
In the last 2 minutes of cooking, or sprinkled over the finished dish. For biryani and dal tadka, use a little early and a little at the end.
No. There's no red chilli in it. The only heat comes from black pepper and dry ginger, and it's gentle. Garam means "warming", not "fiery".
No. Some garam masalas add salt or glucose. Ours is 100% spice: only the 12 spices listed above.
Yes, Cash on Delivery is available on all orders, and shipping is free all over India. You can also pay by UPI or card with Buy Now.
Yes. Every batch is lab tested before it's packed, which is why the "Lab Tested" mark appears on each pouch. We check for purity and adulteration so what reaches your kitchen is exactly what's on the label — nothing added, nothing substituted.
Grinding in small quantities keeps the temperature low and locks in the natural oils that carry a spice's aroma and flavour. Large-scale, high-speed grinding heats the spice and drives those oils off. Small batches also mean each lot moves quickly from our grinding unit to you, so it reaches you fresher.
Keep the pouch sealed using its zip-lock, and store it in a cool, dry place away from direct sunlight and steam. Always use a dry spoon — moisture is the main cause of clumping. Refer to the best-before date printed on the pack; for the fullest aroma, we recommend finishing a 100 g pouch within a few months of opening.
The 100 g pouch makes about 50 dishes and is the one to try first. If you cook Punjabi or Mughlai food every week, the 250 g pouch costs about 23% less per gram.
