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garam Masala

Did you know?

Garam Masala gets its name from the ability of the spices to generate heat in the body, when blended together
As per Ayurvedic medicine, it helps elevate body temperature, thus improving metabolism.
The recipe of garam masala varies across regions in India to suit their respective climates and palates.

Indian Cuisine’s Hot Property

Garam Masala, curated using a mix of spices is believed to have originated in North Indian cuisine. The heat found in the spices are known for keeping the body temperatures warm in harsh winters. As one moves South, the garam masala recipe goes hotter i.e. spicier with red chillies added as well. While it is mostly ground into a powder, the Southern part of the country is also known to store it as a paste made with coconut milk or vinegar.

Garam Masala is a part of traditional Ayurvedic lifestyle for centuries now. Known for bringing together the six tastes, or “rasas” as popularly known in Ayurveda, this blend of spices whets the appetite, improves digestion and reduces toxins.

Mixed together to bring forth the warmth and heat, as well as sweetness and spiciness, this mix of dried spices offer depth and complexity to savoury and sweet dishes

garam Masala inbetween

The Tata Sampann Advantage

Specially crafted by Chef Sanjeev Kapoor, Tata Sampann Garam Masala is a perfect balance of incredible flavours and deep aroma. The spices that go in are carefully hand-picked from the best of the farms, ensuring the quality, as well as the consistency of the spices.

A lot of the masalas available in the market use spent spices, which means they have their essential oils extracted for other purposes and may have cheaper oils sprayed to make them look authentic. In Tata Sampann blended spices, no natural oils are extracted from the ingredients. The spices are stored and packaged in packs of 5 to retain the freshness, original flavour, natural oils, and innate properties.

Our Garam Masala stands true to the Tata Sampann trademark of pure quality, and authentic goodness with 0% adulterants. It is made of 18 ingredients namely coriander, turmeric, chilli, fennel, black pepper, cumin, salt, ginger powder, mustard, green chilli powder, fenugreek leaves, cinnamon, coriander leaves, cloves, allspice, asafoetida, cardamom and mace.

Health Benefits

This kitchen staple offers many health benefits as well. Apart from adding flavour, and aroma, garam masala is known to include medicinal as well as cosmetic benefits.


  • Stimulates the appetite and aids digestion
  • Has anti-inflammatory and anti-oxidant properties, and helps release toxins
  • Enables healthy gastrointestinal functioning
  • Aids in absorption of vitamins and minerals and improving immunity
  • Has properties that helps in weight loss and maintaining cholesterol

Nutrition Guru says:

Garam Masala is usually a blend of many individual spices, sourced from quality raw materials. Having passed through rigorous testing in the first stage, the quality of garam masala can be measured in terms of:


  • Colour: A primary factor in quality control, the colour of the spices is correlated to the freshness and superiority of the product. Spectrophotometer tests are often conducted to monitor the check on the colour of the spices. The most authentic ones, depending on the recipe, will typically have a really dark brown colour.
  • Aroma: Highly aromatic, the Garam Masala loses its smell when left open. It is essential to store the masala in an air-tight and dry space to retain the smell for a longer duration.
  • Flavour: Intensely flavourful, a little Garam Masala goes a long way. Lack of flavour, therefore, is a sign of adulteration.
  • Composition: Garam Masalas that have a strong taste and smell of coriander are inferior as they have an higher proportion of coriander in them, which makes it cheaper and less flavourful.

Sources:

TATA SAMPANN

Garam Masala 100g

6.00

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