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Garam Laga Masala
Master formulation of royal whole spices slow-roasted & stone-pounded for heavenly aroma
A master blend of 10 whole spices including green cardamom, cinnamon, mace, cloves, star anise, and black pepper. Slow-roasted over gentle embers and stone-pounded to release deep regal flavors. Transforms curries, dal makhani, and biryanis.
Cardamom (Elaichi), Cinnamon (Dalchini), Black Pepper (Kali Mirch), Cumin (Jeera), Coriander (Dhaniya), Mace (Javitri), Nutmeg (Jaiphal), Cloves (Laung), Star Anise, Bay Leaves (Tejpatta).
Culinary Profile & Sourcing
Aroma Profile & Tasting Notes
Our slow stone-pounding process preserves the delicate aromatic volatile oils that commercial roller-mills destroy through heat.
Terroir & Harvest Origin
Western Ghats & Kerala, India. Sourced directly from certified organic smallholder farms to ensure soil purity and traceable harvest freshness.
In The Kitchen
- 1.Sprinkled over hot curries, paneer, and dal right before taking off flame
- 2.Biryani, pulao, and Mughlai gravies
- 3.Rich North Indian festive gravies
Storage & Shelf Life Promise
Keep tightly sealed in inner foil in a cool, dry pantry. Keep sealed in an airtight container away from direct stovetop steam. Best enjoyed within 12 months of stone-pounding.
Complementary Spices
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Red Chilly Powder
Cold stone-pounded with no heat to preserve full natural nutrition and rich ruby color
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Famous Rajasthani Dhaniya Powder
Aromatic sun-dried green coriander seeds from Rajasthan traditionally stone-pounded