{"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","url":"https:\/\/farmgrade.in\/products\/garam-masala","provider":"Farmgrade","version":"1.0","type":"link"}