Description

Dry red chillies that grow in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, and Tamil Nadu, the 'Guntur' and 'Byadgi' are extracted and grounded to red chilli powder; it has been a staple spice for home cooks, chefs, and food manufacturers for its heat and vibrant contribution to culinary traditions.

Culinary Usage

• Integral in Indian masala blends like garam masala, biryani masala, and sambar powder.
• Adds color and heat to soups, stews, and grilled dishes.
• Used in pickling and spice rubs for meats and vegetables.

Also known

Pimenton (Spanish), Puvre de Guinee (French), Paprika (German), Filfil Ahmar (Arabic), Spaanse Peper (Dutch), Peperone (Italian), Pimento (Portuguese), Struchkovy pyeret (Russian), Togarashi (Japanese), Hesiung Yali chiao (Chinese), and Lal-Mirch (Hindi)

Packaging

Available in 25 gms, 50 gms, 100 gms, 200 gms, and 500 gms packs.

Description

A Paprica chilly powder of the finest quality, distinguished by their bright red colour and mild pungency.

Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is America's most important contribution to the world of spices, though today it is one of India’s major export attractions.

Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States.The highly pungent 'Guntur' and the mildly pungent 'Byadgi' chillies are internationally recognised as the finest in quality.

Chillies are used in Indian dishes for their hot taste and reddish colour. Red chilli ground together with coconut gives curry a firm texture. Chillies are a great source of vitamin C and good for digestion. 

Culinary Usage

• Widely used in European, North African, and Indian cuisines for color and mild heat.
• Adds appealing color to sauces, soups, stews, rice dishes, and meat rubs.
• Popular in spice blends requiring a vibrant red hue without intense heat.

Also known

Pimenton (Spanish), Puvre de Guinee (French), Paprika (German), Filfil Ahmar (Arabic), Spaanse Peper (Dutch), Peperone (Italian), Pimento (Portuguese), Struchkovy pyeret (Russian), Togarashi (Japanese), Hesiung Yali chiao (Chinese), and Lal-Mirch (Hindi).

Packaging

Available In : 25 gms, 50 gms, 100 gms, 200 gms, 500 gms.

Description

Fine ground red chillies of the finest quality distinguished by their brilliant red colour and mild pungency.

Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is America's most important contribution to the world of spices, though today it is one of India's major export attractions.

Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States. The highly pungent 'Guntur' and the mildly pungent 'Byadgi' chillies are internationally recognised as the finest in quality.

Culinary Usage

• Ideal for dishes where color is as important as flavor.
• Used in spice blends like tandoori masala, chaat masala, and various curry powders.
• Provides a balanced heat profile suitable for all taste preferences.

Also known as

Pimenton (Spanish), Puvre de Guinee (French), Paprika (German), Filfil Ahmar (Arabic), Spaanse Peper (Dutch), Peperone (Italian), Pimento (Portuguese), Struchkovy pyeret (Russian), Togarashi (Japanese), Hesiung Yali chiao (Chinese), and Lal-Mirch (Hindi)

Packaging

Available In : 25 gms, 50 gms, 100 gms, 200 gms, 500 gms.

Description

A garden-fresh turmeric powder that has a golden-yellow colour. Known for its high carcumin (colour property) content. It is a popular variety in India, where turmeric is used as a key colouring agent in 'curries'.

Turmeric has a mild, earthy and woody flavour. It stimulates protein digestion, and is an excellent blood purifier. The use of turmeric as a colouring agent in food dates back as far as 600 B.C. In medieval Europe, turmeric was known as Indian Saffron.

Culinary Usage

• Used to impart color and subtle flavor in a variety of dishes from dals to pickles.
• Incorporated in herbal and traditional remedies for wellness.
• Popular in cosmetics and natural dyes due to its vibrant hue and skin benefits.
• Essential in curry powders, spice blends, rice dishes, soups, stews, and traditional medicines.

Also known as

Curcuma (Spanish and French), Kurkuma Gelbwurzel (German), Gurkmeja (Swedish), Kurkum (Arabic), Geelwortel (Dutch), Curcuma (Italian), Acafrao-da-India (Portuguese), Zholty Imbir (Russian), Ukon (Japanese), Yu.Chin (Chinese), and Haldi (Hindi).

Packaging

Available In : 15 gms, 25 gms, 50 gms, 100 gms, 200 gms, 500 gms.

Description

A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour.

Coriander has a flavour which combines lemon and sage, with a sweet-note as undertone. It's a cooling spice. The Greek and the Romans thought it to be an aphrodisiac. By the third Century B.C the Romans knew it was an excellent seasoning for food.

Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh are the major producers.

Culinary Usage

• Adds depth to vegetarian and meat dishes, lentils, and sauces.
• Balances spicy heat in masala blends, creating harmonious flavors.
• Used in pickling spices and spice rubs.

Also known as

Culantro (Spanish), Corriandre (French), Koriander (German and Swedish), Kuzhbare (Arabic), Koriander (Dutch), Coentro (Portuguese), Koriandr (Russian), Koendoro (Japanese), Hu-sui (Chinese), and Dhania (Hindi).

Packaging

Available in 15 gms, 25 gms, 50 gms, 100 gms, and 200 gms packs.

DESCRIPTION

Sourced from the well drained, loamy regions of Gujarat and Rajasthan. This type is much valued for its high percentage of essential oil content that gives it an intense flavour.

Cumin seeds has a penetrating musty, earthy flavour. It's a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has become popular because of its use in Mexican cooking.

A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers.

Culinary Usage

• Essential in spice blends like garam masala, curry powders, taco seasonings, and various masalas.
• Used to flavor lentils, vegetables, meat dishes, soups, and stews.
• Integral in seasoning for rice, breads, and snacks.

RECIPE: CUMMIN

SCIENTIFIC NAME

Botanical Name: Cuminum cyminum L.

Family Name: Apiaceae

Commercial Part: Fruit

Also known as

Comino (Spanish and Italian), Cumin (French), Romischer Kummel (German), Spiskummin (Swedish), Kammun (Arabic), Komijn (Dutch), Cominho (Portuguese), Kmin (Russian), Machin (Chinese), and Jeera (Hindi).

Packaging

Available In : 15 gms, 25 gms, 50 gms, and 100 gms.

Description

Fine ground, highly aromatic Allepey pepper acclaimed for its superb flavour and bite. These 'bold' berried peppers are sourced from the erstwhile shipping port 'Allepey' - a Southern district of Kerala.

Pepper has a sharp, hot and biting taste. It's a warming spice. It is one of the oldest and important spices in the world. So important, that in ancient times it was used to pay taxes. In 410 A.D, when the Huns lay seige of Rome, 3000 pounds of pepper was demanded as ransom.

India holds a supreme position in the production of pepper. Two of its celebrated varieties are 'Malabar Garbled' and 'Tellichery Extra bold'. The finest Indian pepper is grown in the monsoon forests of the Malabar coast in Kerala.

Culinary Usage

• Integral in seasoning meat, fish, vegetables, soups, and sauces.
• Used across global cuisines from Indian to European and American kitchens.
• Commonly paired with salt as the basic table seasoning.

Also known as

Pimienta (Spanish), Poivre (French), Pfeffer (German), Peppar (Swedish), Filfil Aswad (Arabic), Peper (Dutch), Pepe (Italian), Pimenta (Portuguese), Pyerets (Russian), Kosha (Japanese), Hu-Chiao (Chinese), and Kali Mirch (Hindi).

Packaging

Available In : 15 gms, 25 gms, 50 gms, and 100 gms.

Description

Dry ginger powder is a powdered form of dried ginger root (Zingiber officinale). It is commonly used as a spice in cooking and baking, as well as in traditional medicine for its warming and digestive properties. It is a vital spice and herbal ingredient used worldwide for its unique flavor and health benefits.

Culinary & Medical Usage

• Used in curries, soups, sauces, marinades, and spice blends.
• An essential ingredient in various Indian spice mixes like garam masala and chai masala.
• Adds warmth and flavor to baked goods, drinks, and desserts.
• Traditionally used to aid digestion, reduce inflammation, and treat colds and nausea.
• Commonly used in herbal teas and health tonics.

Also known as

Jengibre (Spanish), Gingembre (French), Ingwer (German), Ingefara (Swedish), Zanjabil (Arabic), Gember (Dutch), Zenzero (Italian), Gengibre (Portuguese), Imbir (Russian), Shoga (Japanese), Chiang (Chinese), and Adrak (Hindi).

Packaging

Available In : 15 gms, 25 gms, 50 gms, and 100 gms.

Description

Garlic Powder is fine-ground garlic is planted as both kharif (June-July) and rabi (October-November) crop- it depends on the regions. It is planted as a rabi crop in Andhra Pradesh, Bihar, Haryana, Uttar Pradesh, Orissa, Punjab, Uttarakhand, Rajasthan, Bengal and hilly regions. It is both kharif and rabi crop in Tamil Nadu, Karnataka, Maharashtra, Gujarat, Madhya Pradesh and Chhattisgarh. 

The latitude where the garlic is grown affects the choice of type, as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climates and produces relatively large cloves, whereas softneck garlic is generally grown closer to the equator and produces small, tightly-packed cloves.

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. 

China is the world's largest garlic producer. India was the second largest producer with 5% of world production. Garlic is essential in Middle Eastern and Arabic cooking, with its presence in many food items.

Culinary Usage

• Used to flavor soups, sauces, marinades, spice blends, and seasoning mixtures.
• Common in Indian, Mediterranean, and global cuisines for its robust garlic aroma.
• Convenient substitute for fresh garlic in dry rubs and ready-to-use pack spices.

Also known as

Ajo (Spanish), Ail (French), Knoblauch (German), Vitlök (Swedish), Thawm (Arabic), Knoflook (Dutch), Aglio (Italian), Alho (Portuguese), Babla (Russian), Ninniku (Japanese), Allium chinense (Chinese), and Lasoon (Hindi).

Packaging

Available In : 15 gms, 25 gms, 50 gms, and 100 gms.

Description

Dry mango powder, commonly known as Amchur or Aamchur, is a spice powder made from dried unripe green mangoes. It is widely used in Indian cuisine to impart a tangy, fruity, and mildly sour flavor to dishes. It is flavored for its unique tangy flavor, making it an important component in Indian cooking and spice mixes.

Culinary Usage

• Adds sourness and tanginess to curries, chutneys, marinades, and spice blends.
• Used in vegetarian and meat dishes to enhance flavor complexity without adding moisture.
• An essential ingredient in spice blends like chaat masala and various regional masalas.

Also known as

Polvo de Mango Deshidratado (Spanish), Poudre de mangue deshydratée (French), Getrocknetes Mango-Pulver (German), Torr Mango Styrelse (Swedish), Droog Mango Poeder (Arabic), Saffraan (Dutch), Polvere di mango essiccato (Italian), Pó de Manga Desidratada (Portuguese), and Amchur (Hindi).

Packaging

Available In : 50 gms, and 100 gms.

Description

Kasuri Methi, also known as dried fenugreek leaves, is a popular herb in Indian cuisine valued for its flavor and numerous health benefits.

Kasuri Methi is widely used in Indian dishes like curries, dals, parathas, and snacks, and can be sprinkled dry or cooked to impart a characteristic aroma and taste, while contributing several health benefits.

Culinary Usage

• Contains compounds with anti-inflammatory, antibacterial, antifungal, and antioxidant properties.
• Helps regulate blood sugar levels by improving insulin sensitivity and carbohydrate metabolism.
• Contains soluble fiber that reduces bad (LDL) cholesterol and triglycerides while increasing good (HDL) cholesterol.
• Good source of iron, calcium, potassium, magnesium, and vitamins like B6, supporting overall health.

Also known as

Alholva (Spanish), Fenugrec (French), Bockshorklee (German), Bockshornklee (Swedish), Hulba (Arabic), Fenegriek (Dutch), Fieno Greco (Italian), Alforva (Portuguese), Pazhitnik (Russian), Koroha (Japanese), K'u-Tou (Chinese), and Methi (Hindi).

Packaging

Available In : 25 gms, 50 gms,100 gms and 200 gms.

Description

Garam Masala is a fragrant and warm Indian spice blend used to enhance the flavor and aroma of various dishes. It typically comprises a mixture of ground spices that are roasted before grinding for maximum flavor release.

Culinary Usage

• Warm, earthy, slightly sweet with pungent and aromatic notes.
• It is a versatile, essential blend that defines many classic Indian recipes and enhances the sensory experience of food.
• Adds depth and complexity to curries, stews, biryanis, soups, and meat dishes.

Ingredients

This blend is crafted from carefully selected spices including Anistar, Black Cardamom, Black Pepper, Caraway, Cassia, Cassia Leaf, Chilli, Clove, Clove Leaf, Common Salt, Coriander, Cumin, Dry Ginger, and Fennel Seeds.

Packaging

Available in 15 gms, 25 gms, 50 gms, 100 gms, 200 gms, and 1 kg packs.

Description

Kitchen King Masala is a versatile, aromatic blend of multiple Indian spices designed to enhance the flavor, color, and aroma of curries, vegetable dishes, and stews, making it a staple in North Indian cuisine.

Kitchen King Masala provides an easy, consistent way to give vegetarian and non-vegetarian dishes a royal, restaurant-like flavor, saving time by eliminating the need to use individual spices for every dish.

Culinary Usage

• It enhances the flavor and aroma of North Indian vegetable dishes like aloo gobi, methi malai matar, mixed vegetable curry, and paneer-based curries, providing a rich, spicy, and savory base.
• Adds depth to rice dishes such as pulao and biryani by tying flavors together with its aromatic blend.
• When mixed with yogurt, ginger-garlic paste, and lemon juice, it acts as a marinade for meats, tofu, or paneer, adding tenderness and robust taste.
• Used for seasoning fried snacks like pakoras, samosas, and roasted nuts, imparting a zesty, flavorful punch.

Ingredients

This flavorful blend is made from a rich combination of Anistar, Asafoetida, Bengal Gram, Black Cardamom, Black Gram, Black Pepper, Kasuri Methi, Cardamom, Cardamom Seeds, Cassia, Chilli, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Fenugreek, Mace, Mustard, Nutmeg, Poppy Seed, and Turmeric.

Packaging

Available in 15 gms, 50 gms, 100 gms, and 500 gms packs.

Description

Sabji Masala is a versatile and aromatic spice blend commonly used in Indian cuisine to enhance the flavor and aroma of various vegetable dishes.

This spice blend is a pantry essential for anyone preparing Indian vegetable dishes, giving them an authentic taste and a rich aroma with minimal effort.

Culinary Usage

• Primarily used in vegetable curries and sabjis, adding depth, warmth, aroma and a balanced spicy flavor.
• Ideal for both dry vegetable preparations and gravy-based dishes, enhancing the natural taste of vegetables like potatoes, cauliflower, bell peppers, and spinach.
• Used as a seasoning for stir-fries and mixed vegetable curries and also added to lentil and dal dishes for extra flavor.

Ingredients

This spice blend is prepared using Black Cardamom, Black Pepper, Cassia Leaf, Chilli, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Dry Mango, Nutmeg, and Turmeric.

Packaging

Available in 50 gms and 100 gms packs.

Description

Pav Bhaji Masala is a specially crafted Indian spice blend essential for making the popular street food dish, pav bhaji. It combines aromatic whole spices with dried and ground spices to create a rich, flavorful mix that enhances the taste of the mashed vegetable curry called bhaji.

The whole spices are typically dry-roasted slowly until aromatic, cooled, and balanced with the heat of chillies, and then ground

into a fine powder. Amchur powder is added for a tangy flavor, and sometimes hing (asafoetida) is included.

Culinary Usage

• Pav Bhaji Masala is added to the spicy onion, tomato, and bell pepper base before adding mashed vegetables in pav bhaji preparations.
• It lends a robust, balanced heat and deep flavor that defines the classic pav bhaji taste.
• Available commercially from many spice brands and can be made at home by dry roasting and grinding the spices.

Ingredients

This aromatic blend is made from carefully selected spices including Anistar, Black Cardamom, Black Pepper, Caraway, Cassia, Cassia Leaf, Chilli, Clove, Clove Leaf, Common Salt, Coriander, Cumin, Dry Ginger, Dry Mango, Fennel, and Turmeric.

Packaging

Available in 15 gms, 25 gms, 50 gms, 100 gms, and 200 gms packs.

Description

• Chole Masala is a special spice blend used primarily to prepare the popular Indian chickpea curry called chole or chana masala. It combines ground and whole spices to create an aromatic, robust, and mildly tangy flavor profile characteristic of this North Indian dish.
• It is essential to making authentic, flavorful chickpea curry with its earthy, spicy, and slightly sour notes typical of North Indian cuisine.

Culinary Usage

• Added to cooked chickpeas to create a rich, spicy, and tangy curry.
• Typically cooked along with onions, tomatoes, ginger, and garlic, the masala is used to temper and flavor the gravy base.
• It can be used to prepare classic street-style Punjabi chole or variations like Pindi chole.
• The blend is roasted to release aromas before grinding to keep flavors fresh and intense.

Ingredients

This flavorful mix is prepared with a balanced blend of Asafoetida, Bishop’s Weed, Black Cardamom, Black Pepper, Black Salt, Cardamom, Cassia, Cassia Leaf, Chilli, Cloves, Cardamom Seeds, Cumin, Dry Ginger, Dry Mango, Fennel, Kachri, Mace, Mint Leaf, Mustard, Nutmeg, Pomegranate Seeds, Common Salt, Tamarind, Turmeric, and Fennel Seeds.

Packaging

Available in 15 gms, 25 gms, 50 gms, 100 gms, and 200 gms packs.

Description

• Sambar Masala is a traditional South Indian spice blend used to prepare sambar, a lentil-based vegetable stew commonly served with rice, idlis, and dosas.
• Sambar masala varies regionally in South India, with Kerala, Tamil Nadu, and Andhra versions differing slightly in spices and proportions. Its essential purpose is to balance the tartness of tamarind with warmth from spices and earthiness from lentils.

Culinary Usage

• The blend provides the characteristic tangy, mildly spicy, and aromatic flavor profile of sambar.
• Reduces cooking time while maintaining authentic South Indian flavor.
• Convenient and consistent seasoning for multiple dishes.
• It can be stored for several months if kept airtight and dry.

Ingredients

This blend is made with a wholesome mix of Asafoetida, Bengal Gram, Black Gram, Cassia, Chilli, Common Salt, Coriander, Cumin, Curry Leaf, Fenugreek, Pigeon Pea (Toovar Dal), Rice, Tamarind, and Turmeric.

Packaging

Available in 15 gms, 25 gms, 50 gms, 100 gms, and 200 gms packs.

Description

Rasam Powder, also known as Rasam Podi, is a traditional South Indian spice blend essential for preparing rasam, a tangy and aromatic soup-like dish.

Rasam Powder creates the signature layered flavors of South Indian cuisine—spicy, tangy, aromatic, and comforting—making it a kitchen staple in many households.

Culinary Usage

• The powder is the key ingredient in the preparation of Rasam, a South Indian tangy lentil soup made with tamarind, tomatoes, cooked lentils, and tempered with mustard seeds, curry leaves, and sometimes garlic.
• Rasam Powder adds warmth, depth, and complexity to the broth, balancing the sourness of tamarind and the freshness of herbs.
• It is sometimes used to flavor other South Indian dishes like sundal (steamed legumes salad) or sprinkled into rice and vegetable stir-fries for extra spice.
• Can be used in subtle amounts to enhance gravies and dals in South Indian home cooking.

Ingredients

This spice blend is prepared using Asafoetida, Black Pepper, Cassia, Chilli, Common Salt, Coriander, Cumin, Curry Leaf, Dry Ginger, Fenugreek, Pigeon Pea (Toovar Dal), Turmeric, and Tamarind.

Packaging

Available in 15 gms, 25 gms, 50 gms, 100 gms, and 200 gms packs.

Description

Chaat Masala Powder is a tangy, spicy, and aromatic Indian spice blend used primarily to season chaats and snacks.

It provides a unique balance of saltiness, sourness, heat, and aroma, making it the quintessential spice blend for Indian savory snacks and appetizers.

Culinary Usage

• Sprinkled over Indian street foods like aloo chaat, pani puri, and sev puri for a burst of tangy, spicy flavor.
• Added to fresh fruits, salads, and yogurt-based dishes for a refreshing zing.
• Seasoning for snacks like roasted nuts, potato fries, and sandwiches.
• Used as a finishing spice over grilled or roasted vegetables and kebabs.
• Sometimes sprinkled on beverages like salted lassi or buttermilk for added flavor.

Ingredients

This blend is made with a wholesome mix of Asafoetida, Bengal Gram, Black Gram, Cassia, Chilli, Common Salt, Coriander, Cumin, Curry Leaf, Fenugreek, Pigeon Pea (Toovar Dal), Rice, Tamarind, and Turmeric.

Packaging

Available in 15 gms, 25 gms, 50 gms, 100 gms, and 200 gms packs.

Description

Shahi Dum Biryani Masala is a rich and aromatic spice blend specially formulated for making Shahi Dum Biryani, a royal and flavorful biryani dish.

It offers a delicate balance of warmth, sweetness, and pungency, making the biryani both flavorful and fragrant. It is essential for achieving the traditional royal taste and aroma of authentic Shahi Dum Biryani.

Culinary Usage

• Primarily used to marinate meat or vegetables along with yogurt and ginger-garlic paste before the slow-cooking (dum) process in Shahi Dum Biryani.
• Added to the cooking gravy and rice layers for that signature royal aroma.
• Enhances the richness, aroma, and taste of Awadhi and Mughlai style biryanis.
• Can also be used in other Mughlai or Nawabi meat dishes requiring rich, balanced spice blends.

Ingredients

This aromatic blend is made from premium spices including Black Cardamom, Black Pepper, Caraway, Cardamom, Cassia, Cassia Leaf, Chilli, Clove, Clove Leaf, Coriander, Cumin, Kasuri Methi, Mace, Nutmeg, and Turmeric.

Packaging

Available in 25 gms, 50 gms, 100 gms, and 200 gms packs.

Description

• Shahi Paneer Masala Powder is a rich and aromatic spice blend formulated to create the royal, creamy, and flavorful gravy for Shahi Paneer, a popular North Indian dish.
• It brings the essence of royal Indian cuisine to vegetarian dishes with luxurious texture and aromatic spice blends.

Culinary Usage

• Shahi Paneer is traditionally served with naan, roti, or steamed rice.
• The masala can be used for other paneer-based or vegetable curries where a rich, creamy, and mildly spiced profile is desired.
• The spice blend helps achieve restaurant-style flavors with a balance of spicy, sweet, and nutty notes, ideal for family meals or special occasions.

Ingredients

This flavorful mix is carefully prepared with Coriander, Cumin, Cassia Leaf, Chilli, Black Pepper, Turmeric, Cassia, Clove, Black Cardamom, Dry Mango, Bengal Gram, Dry Ginger, Fennel, Garlic, Common Salt, Star Anise, Curry Leaf, Green Cardamom, Fenugreek, and Malic Acid.

Packaging

Available in 25 gms, 50 gms, 100 gms, and 200 gms packs.

Description

Curry Powder Masala is a versatile Indian spice blend made from a mix of roasted whole spices, ground finely to create a flavorful powder used as a base for a variety of Indian curries and gravies.

Culinary Usage

• Used as an all-purpose base for Indian vegetable and meat curries.
• Essential in South Indian, Tamil, and Kerala-style curries for layered flavors.
• Used to season dals, gravies, and even rice dishes like curry rice or pulao.
• Can be sprinkled or added during tempering stages of cooking.

Ingredients

This spice blend is made with a balanced selection of Coriander, Cumin, Chilli, Black Pepper, Turmeric, Cassia, Clove, Black Cardamom, Star Anise, Bengal Gram, Dry Ginger, Fennel, Garlic, Common Salt, Cassia Leaf, Curry Leaf, Mustard, and Fenugreek.

Packaging

Available in 25 gms, 50 gms, 100 gms, and 200 gms packs.

Description

Tandoori Chicken Masala Powder is a flavorful and aromatic spice blend used to marinate and season chicken for tandoori and other grilled dishes, imparting the characteristic smoky, spicy, and vibrant flavor.

It helps recreate the authentic taste of Indian tandoori dishes by providing a perfect balance of heat, aroma, earthiness, and color.

Culinary Usage

• Used as a marinade with yogurt, lemon juice, and ginger-garlic paste for chicken before grilling or baking in a tandoor or conventional oven.
• Seasoning for kebabs, paneer tikka, and roasted vegetables.
• Adds aroma, vibrant red color, and complex flavor to traditional tandoori chicken dishes.
• Can be sprinkled or added to curries and stews for extra depth of flavor.

Ingredients

A flavorful mix crafted with premium spices including Anistar, Asafoetida, Black Cardamom, Black Pepper, Cassia, Cassia Leaf, Chilli, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Garlic, Mustard, Nutmeg, Pigeon Pea (Toovar Dal), Poppy Seed, and Turmeric.

Packaging

Available in 25 gms, 50 gms, and 100 gms packs.

Description

Egg Curry Masala Powder is a specially crafted spice blend used to make flavorful and aromatic egg curry, popular in Indian cuisine. It makes egg curry preparation easier by combining essential spices for a rich and hearty dish enjoyed across India.

Culinary Usage

• Used for traditional Indian egg curry served with rice, chapati, roti, or bread.
• Made for quick, consistent, and restaurant-style flavorful egg curries at home.
• The masala blend brings a balanced heat, deep warmth, savory, and slightly earthy flavor to egg curry.

RECIPE: EGG CURRY

Before you begin: Boil 6 eggs and cut into half. Saute 2 large chopped onions, 1 tsp garlic and fry intil brown. Add 1 tsp MeMaa Spice Turmeric Powder, 1 tsp MeMaa Spice Egg Curry Masala, 1 tsp MeMaa Spice Red Chilli Powder, 1 minced tomato, 1 tbs canned puree, 1 tsp chopped ginger and salt to taste.

Heat for a few seconds, add enough water and bring the fravy to boil. Add hard boil eggs, cook for few minutes and garnish with 1 tbs chopped cliantro. serve with rice or bread (roti or nan).

Ingredients

A rich blend of premium spices including Chilli, Coriander, Cumin, Black Pepper, Cassia, Salt, Turmeric, Garlic, Dry Ginger, Black Cardamom, Clove, Curry Leaves, Mint Leaves, Triphala, Fennel Seeds, and Anistar.

Packaging

Available in 25 gms, 50 gms, and 100 gms packs.

Description

Chicken Masala Powder is a flavorful blend of spices specially prepared to season chicken dishes, imparting rich aroma, warmth, and depth typical of Indian culinary traditions.

It is a versatile staple for making spiced Indian chicken curries and grilled chicken dishes, balancing heat, aroma, and savory notes.

Culinary Usage

• Used primarily to marinate chicken along with yogurt, ginger-garlic paste, and lemon juice before cooking.
• Integral to various chicken curry recipes, including regional specialties like Chettinad chicken and North Indian chicken masala dishes.
• Can be added during the cooking of chicken kebabs, tandoori chicken, or chicken fry recipes.
• Helps achieve authentic, restaurant-style flavor and aroma in home-cooked chicken dishes.

RECIPE: CHICKEN

Before you begin: Marinate 750 gms. chicken pieces with 1 tsp chilli powder, 1 tsp ginger-garlic paste, ½ tsp MeMaa Spice Turmeric Powder, 3 tbsp curd & salt. Keep for 1 hour. Fry till crisp, 4 chopped onions in 4 tbsp oil.

Add 3 chopped green chillies, 1 tsp ginger-garlic paste, 1 tsp MeMaa Spice Coriander Powder, 1 tsp MeMaa Spice Turmeric Powder & 3 tsp MeMaa Spice Chicken Masala.

Ingredients

A flavorful mix of premium spices including Asafoetida, Bengal Gram, Black Cardamom, Black Gram, Black Pepper, Cardamom Seeds, Cassia, Chilli, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Garlic, Fenugreek, Kasuri Methi, Mace, Nutmeg, Poppy Seeds, and Turmeric.

Packaging

Available in 15 gms, 25 gms, 50 gms, 100 gms, and 200 gms packs.

Description

Meat Masala Powder is an aromatic and flavorful spice blend used primarily for seasoning meat dishes such as mutton, chicken, and other non-vegetarian curries. It enhances the taste and aroma of meat preparations while balancing heat and spices for a rich, traditional Indian flavor.

It is a staple ingredient in Indian kitchens for crafting flavorful meat-based dishes with complex spice layers and is available in homemade and commercial form.

Culinary Usage

• Used as a marinade or seasoning blend for mutton, chicken, and other meat curries.
• Adds deep flavor and aroma to stews, kebabs, and biryanis involving meat.
• It can be used to make gravies that are rich, spicy, and aromatic with balanced heat.
• Enhances traditional Indian non-vegetarian dishes with authentic flavor profiles.

RECIPE: MEAT

Before you begin: To cook 500 gms. of meat. Grind to fine paste 2 onions. Mix with 1 tsp Ginger/Garlic paste. Add salt and 4 tbsp strained curd.

Marinate cleaned and cut mutton pieces with mixture. Keep for 2 hrs. Heat 4 tbsp oil, fry till crisp 2 sliced onions. Add marinated mutton, 3 tsp MeMaa Spice Meat Masala. Stir for 5 mins. Add 2 cups water. Pressure cook for 10 mins.

Ingredients

A carefully crafted blend of Anistar, Bengal Gram, Black Pepper, Cardamom, Cassia, Cassia Leaf, Chilli, Clove Leaf, Cloves, Common Salt, Coriander, Cumin, Dry Ginger, Fennel, Garlic, Kasuri Methi, Mint Leaf, Mustard, and Turmeric.

Packaging

Available in 15 gms, 25 gms, 50 gms, 100 gms, and 200 gms packs.

Description

Fish Masala Powder is a specially blended spice mix used primarily for seasoning fish dishes, providing a balanced flavor profile of heat, aroma, and earthiness that enhances the natural taste of seafood.

It perfectly balances heat, spice, and aroma to complement delicate fish flavors while adding signature Indian zest.

Culinary Usage

• Used as a marinade base with lemon juice or vinegar and oil for fish fry, tandoori fish, and grilled fish dishes.
• Added to fish curries to build a complex, tangy, and spicy gravy.
• Sprinkled over pan-fried or deep-fried fish for added flavor.
• It can be used in coastal Indian seafood dishes for the balance of heat and aroma.

RECIPE: FISH CURRY

Before you begin: To cook 750 gms. of fish, cut into 1/2 inch cubes. Rub the pieces with lemon juice and salt keep aside for half hour. Gently fry to golden colour, drain and keep warm.

Saute 2 chopped onions for 10 min, drain oil and add 1/2 cup yogurt. Blend it and stir for 3 min on medium heat adding 1 tsp ginger garlic paste.

When brown, add 2 chopped tomatoes, 2 tsp MeMaa Spice Fish Curry Masala, 1/2 tsp MeMaa Spice Tikhalal/Red Chilli Powder, 1/2 tsp MeMaa Spice Turmeric Powder stirring till thickened. Add fish, cover, simmer for 2 min and garnish with 2 tsp fresh coriander leaves.

Ingredients

A zesty blend of Chilli, Coriander, Dry Ginger, Tamarind, Cumin, Turmeric, Garlic, and Curry Leaves.

Packaging

Available in 15 gms, 25 gms, and 50 gms packs.

Cook the Rice

• Add black cardamom, five cloves, and a half-inch stick of cinnamon to boiling water with basmati rice.
• Cook till 70% done, drain excess water, and set aside.

Prepare the Chicken Masala

• Heat oil/ghee in a pan and add bay leaf, caraway seeds, and a pinch of MeMaa Garam Masala.
• Add thinly sliced onions and fry till golden brown.
• Add ginger-garlic paste and sauté.
• Add chicken pieces and cook until they turn white.
• Mix in tomato puree along with MeMaa Turmeric Powder, MeMaa Red Chilli Powder, MeMaa Coriander Powder, and MeMaa Shahi Biryani Masala.
• Cook until chicken is 70% done.

Layering the Biryani

• In a heavy-bottomed handi/pot, spread a layer of rice, followed by the chicken masala, and repeat with another rice layer.
• Sprinkle MeMaa Shahi Biryani Masala, fried onions, fresh coriander leaves, and mint leaves between layers.

Dum Cooking (Sealing & Steaming)

• Whisk yogurt with rose water and saffron, pour evenly over the top rice layer.
• Drizzle with ghee and cover the pot with a tight lid (or seal with dough).
• Cook on low flame (“dum”) for 20–25 minutes.

Serving

• Let it rest for 5 minutes before opening.
• Serve hot with raita, salan, or a simple onion salad.

• In 2 tbsp oil, shallow fry 2 tsp garlic paste and chopped onions till soft.
• Add tomatoes, MeMaa Spice Pav Bhaji Masala, MeMaa Spice Red Chilli Powder and salt to taste. Roast.
• Add boiled vegetables. Mash and cook for 2-3 min.
• Add a blob of butter and sprinkle chopped coriander leaves.
• Serve with hot buttered Pav (bread) and chopped raw onions sprinkled with lemon juice.

• Cut 500g chicken pieces and marinate them for half an hour. 
• Mean-while make paste of 100g onions and 120g tomatoes. 
• Also blanch, peel and grind 10 almonds into a fine paste adding ¼ cup water. Alternately cashew nuts or 20g poppy seeds can also be used. 
• In a flat pan heat 50g edible oil and cook chicken pieces & onion paste till light pink for 10 min. 
• Add tomatoes, almonds paste & 15g Butter Chicken masala. Add water. Cook for 15 min. till right consistency. Check seasoning. 
• Serve with 1 tspn. cream poured on top.

• In a pan add little oil to roast the cashews and keep aside.
• In the same pan add the paneer cut into cubes. Add MeMaa Spice Red Chilli Powder and salt into it. Toss it for a while and keep aside.
• Heat oil in a vessel and add cumin seeds, cinnamon stick, cloves, bay leaves. Fry and then add onions, ginger garlic paste and MeMaa Spice Turmeric Powder.
• Fry until onions are golden brown. Add Hara Mirch, mint leaves, MeMaa Spice Red Chilli Powder, salt and MeMaa Spice Shahi Biryani Masala. Fry well.
• Add rice into the vessel and stir fry for 2-3 mins. Then add 1.5 cup of water into it. Cover it with the lid for dum.
• When the rice is cooked add the roasted cashews and paneer into it and mix well.
• Garnish with coriander leaves.