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Masale
Pahadi Garam Masala
₹349Price includes 5% GST
Coming soon
This is in production now. Leave your email and we will write to you the day it is ready — no other mail.
- Stone-pounded, not milled. Crushed rather than sheared, so the oils are not heated out.
- Sun-dried over days. A kiln is faster and takes the top notes with it.
- Ground to order. In small lots, because a ground spice starts fading the day it is made.
About these masale
High-altitude coriander, timur, jakhiya and black cardamom pounded in stone rather than machine-ground, so the volatile oils survive instead of burning off.
How to store and use them
Keep in an airtight container away from heat and light, and use within about six months. Ground spice fades from the day it is made.
- Jakhiya is a tempering seed — crackle it in hot fat at the start of a dish, the way mustard seed is used.
- Timur is citrus and numbing rather than hot. A little goes a long way.
- The grind is deliberately uneven. A mill gives you uniform powder and less aroma.
Shipping and replacements
Dispatched within 48 hours of the next batch. Metro cities receive delivery in 2 to 4 working days, elsewhere in 4 to 7. Free on prepaid orders above ₹700.
Everything ships in a moulded pulp cradle inside a double-wall carton. Film the parcel before you open it. If an order arrives broken, leaking or wrong, send that unedited unboxing video with your order number within 48 hours and we replace it at no cost. We replace, we do not refund, and a claim needs the video.
The method
How the masale are made
Jakhiya, timur and the garam masala spices are grown or gathered in the same hills, sun-dried over several days, and pounded in stone rather than machine-ground. Grinding heats a spice and takes its oils with it.
Before you order
Questions about this
Why is the grind uneven?
Because it is pounded in a stone mortar rather than milled. Stone crushes instead of shearing, so the spice never heats up on its way to becoming powder and keeps the volatile oils that make it worth using. A mill gives you a uniform powder that smells of noticeably less.
How long does ground spice keep?
Use it within about six months. It is ground to order in small lots because a ground spice starts losing aroma the day it is made — which is the opposite of how supermarket masala is produced, months ahead of sale.
What is jakhiya, and what do I do with it?
It is the tempering seed of Uttarakhand — used the way mustard or cumin seed is, crackled in hot fat at the start of a dish. It has a nuttier, less sharp flavour than mustard, and it is almost unknown outside the hills.
Something else on your mind? Ask us directly
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