Tandoori Masala

The staple taste of many popular tandoori-style foods in northern India is tandoori masala, a freshly ground blend of over a dozen spices that imparts rich, deep character. Use to marinade chicken, beef, fish, or veggies in a classic yogurt spice blend; after that, grill over high heat to get a crispy, spicy outside and a juicy, interior.

Chai Masala

Dried rose petals, black peppercorns, green cardamom pod, star anise, dried fennel, and cloves make up chai masala. For frothy chai tea lattes, steep your preferred black tea; alternatively, bake it into cookies, cakes, or muffins.

Panch Phoran

Panch phoran is a crispy, toasted whole spice combination that tastes great on top of or mixed with dals, roasted potatoes, and veggies. These are usually put to oil or ghee over medium heat and toasted until they burst. You can use them in anything from a pot of lentils to sautéed veggies.

Garam Masala

One of the most well-known Indian masalas is garam masala, which may be made in many variations. Using a traditional punjabi family recipe, we toast and freshly grind our organic garam masala. A terrific addition to any dish, it adds a rich flavor and fire to braised vegetables, lentils, classic curries, and the British innovation, chicken tikka masala.

Madras Curry Powder

Madras curry powder: With a foundation of turmeric, cassia and fenugreek for an earthy sweetness, and Kashmiri chilies for spice, madras curry powder is a gentler, earthier variant of other curry powders, having its origins in Chennai. Free of salt, we like this curry powder when it’s added to slow-cooked lentils, dahls, and vegetable curries. It’s also great as a finishing touch for curried potato salad or tuna salad.

Chaat Masala

Chaat masala is the staple spice combination used in the majority of Indian street meals, roasted and fried dishes, salads, and snacks. Use as a topping for eggs, salads, curries, or fresh fruit. Chickpeas are a great way to add protein and fiber to any vegetarian recipe.