Rajwadi Garam Masala

Garam" doesn't mean spicy it means warming, in the Ayurvedic meaning of increasing the body's internal heat,which is why garam masala became a North Indian winter staple, not a chilli-forward blend. This one takes it up a notch with 29 ingredients, two of which you won't find in a traditional five-spice: stone flower, for a smoky depth, and triphala, the Ayurvedic three-fruit combination, put in for a rounder, more nuanced finish.

What is it?

Whole spices: coriander, cumin, chili, turmeric, black pepper, dry ginger, cinnamon, clove, fennel seed, bay leaves, stone flower, black cardamom, star anise, kababchini. Refined groundnut oil. Asafoetida. Poppy seed. Salt. Dry fenugreek leaves. Fenugreek seed. Garlic. Onion. Caraway. Kachari. Mace. Triphala. Nutmeg. Black cumin. Citric acid.

What's special about this?

Most recipes for garam masala have eight or 10 different spices. This one has 29, including stone flower and triphala, which are both hard to get on their own and easy to miss in a simplified recipe. Triphala is better known as an Ayurvedic digestive mix than a cooking spice, unusual to find in a commercial garam masala. It gives the finish a rounder, less one-note warmth than a normal blend.

Why choose Shaman?

All 29 components are listed individually, not just thrown in with “mixed spices.” No artificial colors added; the dark brown comes from the spices themselves. FSSAI Approved. Something to be blunt about, tho: this mix has refined groundnut oil as an actual ingredient, not just a cross-contact risk at the facility.

What foods go well with it?

Add it at the end of cooking, when a dal, curry, or sauce is nearly done; garam masala is a finishing spice and its aroma fades if it’s cooked for too long. A pinch works dusted over roasted vegetables or grilled meat, and a slightly heavier touch is needed in a rich Mughlai-style gravy, where the warmth needs to flow through cream or butter rather than get muffled by it. Biryani, korma, and other Mughlai dishes where a deeper, layered spice profile matters more than it would in a simple weekday dish.

What is in this?

Coriander, cumin, Chili, Turmeric, Black Pepper, Dry Ginger, Cinnamon, Clove, Fennel Seed, Bay Leaves, Stone Flower, Black Cardamom, Star Anise, Kababchini, Refined Groundnut Oil, Asafetida, Poppy Seed, Salt, Dry Fenugreek Leaves, Fenugreek Seed, Garlic, Onion, Caraway, Kachari, Mace, Triphala, Nutmeg, Black Cumin, Citric Acid. No colors or preservatives added.

What is it made of?

Made by mixing real spices, rather than a shortcut base. Sourcing whole spices preserves different flavors: clove, star anise, mace, rather than collapsing into a single generic “warm spice” taste.

How can you know good quality garam masala?

Check the list to see if it specifies individual whole spices: cinnamon, clove, black cardamom, rather than using "mixed spices" as a catch-all. Five or six ingredients rarely do justice to the layers real garam masala is famous for. The color should be a natural deep brown, not an artificial bright one, and the smell should be warm and rounded, not merely peppery.

How to store it?

Store in a cool, dry area, away from direct sunlight. Since this is a finishing spice that’s used in little amounts, the key to maintaining it is to keep the lid tightly closed between uses rather than refrigerating it; the more sensitive aromatics such as clove and mace are the first to fade once air gets to them regularly.

Can I use it for cooking every day?

Yes and it is naturally lower in sodium than the other blends in this range. Analyzed sodium is 260mg per 100g.