{"title":"Masala Blends","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eGaram masala, sambar, rasam, biryani, chicken masala, fish masala, meat masala. Blended in-house from whole spices — roasted and ground in small batches, never reconstituted from pre-ground powders. Each blend is built for a specific dish or style of cooking, not a generic all-purpose mix. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eNo fillers. No artificial colours. No salt bulked in to save money. Just the spices, in the right proportions, handled right.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"garam-masala","title":"Garam Masala — 15-Spice Blend","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMost garam masalas on a shelf use six or seven spices. Ours uses fifteen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThat's not a marketing flourish. It's the difference between a blend that leans on cumin, coriander and cinnamon, and a blend that tastes of itself — layered, resonant, and finishing a dish in a way that the simpler ones can't.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat goes in\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCumin (jeera), shahi jeera (caraway), black cardamom (badi elaichi), green cardamom (choti elaichi), cinnamon (dalchini), nutmeg (jayfal), mace (javitri), star anise (star phool), dry ginger (sonth), black pepper (kali mirch), long pepper (pippali \/ badi pipal), cubeb pepper (kebab chini), cloves (laung), bay leaf (tej patta), and black stone flower (dagad phool).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThree of those deserve a closer look — because they're the reason this blend tastes different from anything mass-produced.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eLong pepper (pippali).\u003c\/strong\u003e An ancient Indian pepper, older in Indian cooking than black pepper itself. Warmer, sweeter, more complex than regular pepper. Most commercial blends dropped it decades ago because it costs more.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCubeb pepper (kebab chini).\u003c\/strong\u003e A small, tailed pepper from the same family, with a piney, camphor-like top note. Traditional in classical Awadhi and Mughlai cooking; almost extinct from modern garam masalas.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBlack stone flower (dagad phool).\u003c\/strong\u003e A lichen that grows on rocks in the Western Ghats. Raw, it smells of almost nothing. But the moment it hits hot oil, it releases a smoky, earthy aroma that's the signature of a serious Maharashtrian goda masala and the best Chettinad meat preparations. It's the reason a well-built garam masala smells different the instant it enters the pan.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTwo cardamoms. Two cumins. Two peppers. Mace with nutmeg. That's how the layering works — each pair plays a different role at a different point in cooking the dish.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow we make it\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach whole spice is sourced separately from the region in India that grows it best. The spices are dry-roasted in small batches to draw out the essential oils, then stone-ground and packed straight into airtight pouches. No blending of pre-ground powders. No fillers. No salt added to bulk it up. No artificial colour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe whole point of a premium garam masala is that it hasn't been sitting ground for six months on a warehouse shelf. Ours is made on demand.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow to use\u003c\/h3\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAdd at the end.\u003c\/strong\u003e Garam masala is a finishing spice, not a base. Stir it in during the last two minutes of a curry, dal, or meat dish — or sprinkle off the heat. Long cooking burns off the very oils you paid for.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eUse less than you think.\u003c\/strong\u003e This is more concentrated than supermarket garam masala. Start with half a teaspoon per dish and scale up from there.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eEverywhere a recipe calls for garam masala\u003c\/strong\u003e — biryanis, pulaos, meat curries, dals, paneer dishes, korma, tikka masala, tandoori marinades.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eA small pinch in yogurt marinades\u003c\/strong\u003e before grilling lifts kebabs, tandoori chicken, and paneer tikka.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eIn the pack\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFifteen whole spices, dry-roasted and stone-ground in small batches. No fillers, no salt, no colour, no anti-caking agents.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBest within:\u003c\/strong\u003e 12 months of packing. Store airtight, away from heat and direct light.\u003c\/p\u003e","brand":"Farmgrade","offers":[{"title":"50g","offer_id":42718071226439,"sku":"FG-MAS-GRM-050","price":299.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/DSC05467-2.jpg?v=1776878632"},{"product_id":"chicken-masala","title":"Chicken Masala","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA chicken masala that does the basics — properly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMost chicken masala packs on a shelf contain twelve to fifteen ingredients. Half of them aren't even spices. Salt to bulk the pack. Food starches to add weight. Anti-caking agents. Artificial colour. Dehydrated onion or garlic powder substitutes. Strip those out and you're left with what actually makes a chicken curry taste like a chicken curry — seven ingredients, properly sourced and properly ground.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThat's our list. Just seven. No salt. No artificial colour. No anti-caking agents. No preservatives. Nothing in the pack except spice.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStone-ground and blended in small batches in Kerala. Single-source ingredients. Built for the chicken curry, the pepper roast, the dum, and the marinade.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat's in it\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSeven spice powders, in approximate order of quantity:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBlack pepper\u003c\/strong\u003e — the warmth and the bite\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eChilli powder\u003c\/strong\u003e — the deep red colour and the heat\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eClove powder\u003c\/strong\u003e — used sparingly, for the dark aromatic depth\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCoriander powder\u003c\/strong\u003e — the base every Indian curry sits on\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGinger powder\u003c\/strong\u003e — for brightness and balance\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGarlic powder\u003c\/strong\u003e — the savoury bottom note\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eTurmeric powder\u003c\/strong\u003e — for colour, warmth, and traditional medicinal value\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eAbout the packaging\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCurrently shipping in our launch packaging while our final printed pouches are being finalised. The spice blend, the quality, and the source are exactly what's described above — only the outer pack is interim.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eIn the pack\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e7 spice powders, stone-ground and blended in small batches in Kerala. Net weight 150g. No fillers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBest within:\u003c\/strong\u003e 12 months from packing. Store airtight, away from heat and direct light.\u003c\/p\u003e","brand":"Farmgrade","offers":[{"title":"150g","offer_id":42725243486279,"sku":null,"price":199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/ChatGPTImageApr24_2026at12_14_15PM.png?v=1777175629"},{"product_id":"meat-masala","title":"Meat Masala","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMost \"meat masala\" packs you'll find on a shelf are a finished curry kit — chilli for heat, turmeric for colour, coriander for the base, plus the warm aromatics. Tip the whole packet into your pan with onions and tomato and you're 80% of the way to a meat curry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOurs is different. It's the \u003cstrong\u003eother\u003c\/strong\u003e 20% — the aromatic warmth and pepper-led depth that turns a competently-cooked meat dish into the kind of Kerala-style beef, mutton, or pork curry where the spices are the headline, not the background.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSix spices, pepper-led: black pepper, green cardamom, nutmeg, clove, mace, garlic. No chilli. No turmeric. No coriander. No filler. Just the aromatics — and they're concentrated, because nothing else is taking up space in the pack.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYou add this at the \u003cstrong\u003eend\u003c\/strong\u003e of cooking, after the meat is tender and the gravy is reducing. Two minutes off the heat is enough. The dish smells different the moment it goes in.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat's in it\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSix spice powders, in approximate order of quantity:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBlack pepper\u003c\/strong\u003e — the headline\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGreen cardamom\u003c\/strong\u003e — the floral lift\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eNutmeg\u003c\/strong\u003e — the warm, slightly sweet base\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eClove\u003c\/strong\u003e — used sparingly, for the dark depth\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMace\u003c\/strong\u003e — the citrus-warm note that holds the blend together\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGarlic powder\u003c\/strong\u003e — for the savoury bottom\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eBest within:\u003c\/strong\u003e\u003cspan\u003e 12 months from packing. Store airtight, away from heat and direct light.\u003c\/span\u003e\u003c\/p\u003e","brand":"Farmgrade","offers":[{"title":"150g","offer_id":42725245157447,"sku":null,"price":220.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/ChatGPTImageApr24_2026at12_18_20PM.png?v=1777176151"},{"product_id":"fish-masala","title":"Fish Masala","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA clean, six-spice curry base — built for fish, works for anything you'd cook in a tomato-and-onion gravy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMost \"fish masala\" packs on a shelf list ten or twelve ingredients. Half of them are filler — salt, food starches, anti-caking agents, dehydrated onion or garlic substitutes. Once you remove those, what's actually doing the work in the pan is the same six or seven spices, every time. So that's what we put in the pack. No padding.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSix spices: chilli powder, turmeric, coriander, cumin, ginger, garlic. That's the whole list. No salt. No artificial colour. No anti-caking agents. No preservatives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBuilt for the everyday Kerala fish curry — the kind where it's just onions, tomato, ginger-garlic, this masala, a sour note (tamarind, kudampuli, or yogurt), and a piece of fish. Equally good for prawn curry, egg curry, squid masala, or a quick vegetable fry-up.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStone-ground and blended in small batches in Kerala. Single-source ingredients.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat's in it\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSix spice powders, in approximate order of quantity:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eChilli powder\u003c\/strong\u003e — the heat and the deep red colour\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eTurmeric powder\u003c\/strong\u003e — for warmth, colour, and the antimicrobial \/ traditional medicinal value\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCoriander powder\u003c\/strong\u003e — the base every Indian curry sits on\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGinger powder\u003c\/strong\u003e — for brightness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCumin powder\u003c\/strong\u003e — for the warm, earthy bottom note\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGarlic powder\u003c\/strong\u003e — for savoury depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBest within:\u003c\/strong\u003e 12 months from packing. Store airtight, away from heat and direct light.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e","brand":"Farmgrade","offers":[{"title":"150g","offer_id":42725245091911,"sku":"FG-MAS-FISH-150","price":199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/ChatGPTImageApr24_2026at12_20_53PM.png?v=1777176446"},{"product_id":"sambar-powder","title":"Sambar Powder","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe three highlighted are the three ingredients that separate Kerala-style sambar from Tamil Nadu and Karnataka equivalents. Fenugreek for the slightly bitter, nutty undertone. Black pepper — Kerala sambar is noticeably more pepper-forward than Tamil Nadu's. Curry leaf ground into the powder itself, not just used as tempering. Together they give the sambar that distinctly Kerala character even before you add a single vegetable.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStone-ground and blended in small batches in Kerala. Single-source ingredients.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat's in it\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSeven spice powders, in approximate order of quantity:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eChilli powder\u003c\/strong\u003e — for heat and the deep red colour\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCoriander powder\u003c\/strong\u003e — the base\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCumin powder\u003c\/strong\u003e — for the warm, earthy bottom note\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFenugreek powder\u003c\/strong\u003e — the Kerala signature, slightly bitter and nutty\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBlack pepper powder\u003c\/strong\u003e — Kerala sambar uses more pepper than Tamil Nadu sambar\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCurry leaf powder\u003c\/strong\u003e — for the regional identity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAsafoetida (hing)\u003c\/strong\u003e — for the digestive note and the umami depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eBest within:\u003c\/strong\u003e\u003cspan\u003e 12 months from packing. Store airtight, away from heat and direct light.\u003c\/span\u003e\u003c\/p\u003e","brand":"Farmgrade","offers":[{"title":"150g","offer_id":42725246107719,"sku":null,"price":199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/ChatGPTImageApr24_2026at12_22_14PM.png?v=1777176778"},{"product_id":"rasam-powder","title":"Rasam Powder","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is the masala for that rasam. Five ingredients: black pepper, cumin, coriander, garlic, ginger. No chilli. No tamarind. No filler. No salt. No padding.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStone-ground and blended in small batches in Kerala. Single-source ingredients. Pepper-forward by design.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat's in it\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFive spice powders, in approximate order of quantity:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBlack pepper\u003c\/strong\u003e — the headline; gives milagu rasam its name and its character\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCumin\u003c\/strong\u003e — for the warm, earthy backbone\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCoriander\u003c\/strong\u003e — for the gentle base\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGarlic powder\u003c\/strong\u003e — for warmth and the savoury depth\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGinger powder\u003c\/strong\u003e — for brightness and traditional warming character\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBest within:\u003c\/strong\u003e 12 months from packing. Store airtight, away from heat and direct light.\u003c\/p\u003e","brand":"Farmgrade","offers":[{"title":"150g","offer_id":42725247778887,"sku":"FG-MAS-RAS-150","price":199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/ChatGPTImageApr24_2026at12_22_43PM.png?v=1777177258"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/collections\/Untitled_1920_x_860_px_900_x_600_px_-2.png?v=1776878924","url":"https:\/\/farmgrade.in\/collections\/masala-blends.oembed","provider":"Farmgrade","version":"1.0","type":"link"}