Our Spices brand RASVEDA
Blends spices
Curry powder
Curry powder is a vibrant, aromatic blend of ground spices commonly used in Indian and South Asian cooking, though its exact composition can vary widely. Typically, it includes turmeric, coriander, cumin, fenugreek, mustard seeds, black pepper, cinnamon, cloves, and chili powder, among others. This blend offers a complex flavor profile that is warm, earthy, slightly spicy, and fragrant, making it ideal for seasoning curries, stews, soups, and marinades. Curry powder is a convenient way to add authentic, layered flavors to dishes and is also valued for the health benefits of its individual spices, such as anti-inflammatory and digestive properties. It has become popular worldwide as a versatile spice mix.
Chat Masala
Chat Masala (also spelled chaat masala) is a tangy, spicy, and slightly salty Indian spice blend that adds a zesty kick to snacks and street foods known as chaat. This versatile mix typically includes dried mango powder (amchur) for sourness, black salt (kala namak) for a distinctive savory and slightly sulfurous flavor, cumin, coriander, dried ginger, black pepper, asafoetida (hing), and sometimes mint or fennel seeds. Chat Masala is sprinkled over dishes like fruit salads, samosas, pani puri, bhel puri, and even drinks like buttermilk or lemonade, enhancing their flavor with a burst of tangy, salty, and spicy notes. It’s a pantry essential for anyone who loves vibrant, bold Indian flavors in quick and easy dishes.
Garam masala (Punjabi)
Punjabi garam masala is a robust and aromatic spice blend commonly used in Punjabi cuisine, known for its rich and warm flavors. This traditional mix typically includes ingredients like cinnamon, cloves, cardamom (both green and black), cumin, coriander seeds, bay leaves, black peppercorns, and sometimes nutmeg or mace. The spices are usually dry roasted to enhance their aroma before being ground into a fine powder. Punjabi garam masala is added toward the end of cooking to dishes like curries, lentils, and meat preparations, imparting a deep, complex flavor that is both spicy and slightly sweet. It is a staple in North Indian kitchens, celebrated for elevating the taste of hearty and flavorful meals.
Garam masala (South Indian)
South Indian garam masala is a distinctive spice blend used in the flavorful cuisine of South India, known for its warm, earthy, and slightly pungent taste with hints of smokiness. Unlike the North Indian versions, South Indian garam masala often includes spices such as coriander seeds, cumin, black peppercorns, dry red chilies, cinnamon, cloves, cardamom, fennel seeds, and sometimes star anise or curry leaves. The spices are typically dry roasted to bring out their aromatic oils before grinding into a powder. This blend is used to enhance the taste of dishes like sambars, rasams, vegetable curries, and meat preparations, providing a balanced heat and depth of flavor unique to South Indian cooking.
Whole Spices Garam Masala
Whole spices garam masala is a traditional Indian spice blend made by roasting and grinding a combination of whole spices to create a fresh, aromatic, and flavorful powder. Common whole spices used include cinnamon sticks, green and black cardamom pods, cloves, cumin seeds, coriander seeds, black peppercorns, bay leaves, and sometimes nutmeg or mace. Roasting the whole spices intensifies their essential oils and deepens their flavors before they are ground into a fine powder. This type of garam masala is prized for its robust aroma and complexity and is often added toward the end of cooking to enrich curries, lentils, meats, and vegetable dishes with warm, spicy, and slightly sweet notes. Using whole spices ensures maximum freshness and a more vibrant taste compared to pre-ground blends.
Rasam Powder
Rasam powder is a flavorful South Indian spice blend used to prepare rasam, a tangy and spicy soup typically served with rice. This aromatic powder is made from a mix of roasted spices such as coriander seeds, cumin, black pepper, dried red chilies, fenugreek, and sometimes mustard seeds, along with curry leaves and a touch of asafoetida (hing) for depth. The ingredients are dry-roasted and ground into a fine or coarse powder, depending on regional preferences. Rasam powder adds a warm, peppery heat and a complex flavor to rasam, which is known for its digestive properties and comforting qualities. It is a pantry staple in many South Indian households, often homemade but also widely available commercially.
Pav Bhaji Masala
Pav Bhaji masala is a fragrant and spicy blend of ground spices used to make Pav Bhaji, a popular Mumbai street food consisting of a mashed vegetable curry served with buttered bread rolls (pav). This masala typically includes a mix of coriander, cumin, dried red chilies, fennel, black pepper, cloves, cinnamon, cardamom, amchur (dry mango powder), and sometimes kasuri methi (dried fenugreek leaves). The spice blend imparts a rich, tangy, and slightly smoky flavor that is essential to the dish’s distinctive taste. While it’s specially formulated for Pav Bhaji, this masala can also be used to enhance other Indian dishes, lending a bold, savory depth. It is available pre-packaged in stores, but can also be made fresh at home for more vibrant flavor.
Kitchen King Masala
Kitchen King Masala is a robust and aromatic spice blend widely used in Indian cuisine, especially in North Indian dishes. Known as an all-purpose or “universal” masala, it combines a variety of ground spices such as coriander, cumin, turmeric, red chili, black pepper, cloves, cinnamon, cardamom, and sometimes dried fenugreek leaves (kasuri methi), mace, and nutmeg. This masala is specially crafted to add depth, color, and a rich, balanced flavor to a wide range of vegetarian dishes like mixed vegetable curries, paneer gravies, dals, and sabzis. Its versatility and complexity make it a staple in many Indian kitchens, offering a quick way to enhance everyday meals. Kitchen King Masala is available commercially under various popular brands, but it can also be homemade for a fresher and more customized flavor profile.
Tandoori Masala
Tandoori Masala is a vibrant and fragrant spice blend essential to North Indian and Punjabi cuisine, particularly for preparing tandoori dishes cooked in a traditional clay oven called a tandoor. This masala typically combines a mix of ground spices such as cumin, coriander, garam masala, paprika, turmeric, red chili powder, garlic powder, ginger, and sometimes dried fenugreek leaves (kasuri methi). It often includes a touch of smoky flavor and a rich red color, which is sometimes enhanced with natural coloring like beetroot powder or food-grade red coloring. Tandoori Masala is used to marinate meats, seafood, paneer, and vegetables, infusing them with bold, smoky, spicy, and slightly tangy flavors before grilling or roasting. Its distinctive taste and vibrant appearance make dishes like tandoori chicken, paneer tikka, and kebabs iconic in Indian cuisine.
Biryani Masala
Biryani Masala is a specially crafted spice blend used to make biryani, a fragrant and flavorful Indian rice dish layered with meat, vegetables, and aromatic spices. This masala typically includes a rich combination of whole and ground spices such as cloves, cinnamon, cardamom (both green and black), bay leaves, nutmeg, mace, star anise, fennel seeds, coriander, cumin, and dried rose petals or kewra for a floral aroma. The blend imparts a complex, warm, and slightly sweet flavor that complements the tender meat and fragrant basmati rice, making biryani a celebratory and beloved dish across the Indian subcontinent. Biryani Masala can be found ready-made in stores, but many cooks prefer to prepare it fresh to suit regional tastes and personal preferences.
