The box01 / 03
Blended Spices
Garam Masala Powder
Cassia, black cardamom and clove. A finishing spice, not a base: add it in the last two minutes.
Larger quantities for restaurants and kitchens on request. Ask us
- 100% pure
- No preservatives
- No added colours
- Vegetarian
Information & specifications
Blend details & guidance
Finishing almost anything: curries, dals, roast vegetables
Most garam masala is used wrongly: thrown in at the start with the onions, where its volatile oils cook off in ninety seconds. This one is ground coarse enough to survive two minutes of finishing heat and no longer.
Black cardamom · Cassia · Clove
- Best for
- Finishing almost anything: curries, dals, roast vegetables
- Signature form
- Powder
- Made for
- The finishing spice
Key botanical components
- 01Badi elaichiBlack cardamom · Amomum subulatum
Smoky and resinous. The note people remember without being able to name it.
Idukki, Kerala
- 02DalchiniCassia bark · Cinnamomum cassia
Sweet warmth. True cinnamon would be too delicate to survive the grind.
Idukki, Kerala
- 03LaungClove · Syzygium aromaticum
Under three percent. Clove is the spice most often overdone in this blend.
Kanyakumari, Tamil Nadu
- 04JeeraCumin seed · Cuminum cyminum
Roasted, and the largest component by weight. It carries everything else.
Unjha, Gujarat
Carton claims & standards
- 100% pure
- No preservatives
- No added colours
- Vegetarian
- Zero added starch, fillers or MSG
Licences & certifications
- FSSAI Central LicenceLicence 10726997000845
- ISO 22000:2018Food Safety Management Systems
- GMPGood Manufacturing Practice
Storage guidelines
Store in a cool, dry place away from direct sunlight and heat sources.
To preserve volatile aromatic essential oils, keep box sealed or transfer into an airtight glass container immediately after opening.
Recommended culinary application
- 01Last two minutes. Not with the onions.
- 02A quarter teaspoon stirred into dal off the heat does more than a full spoon cooked in.
- 03Into raita, cold, with a little roasted cumin.
In the kitchen
What cooks say about Garam Masala Powder.
- Arvind SharmaHome cook, Surat
I stopped adding it with the onions. The kitchen smells right now.
- Bhavna ThakerHome cook, Vadodara
A quarter spoon at the end of the dal is all it needs.
- Rohit GuptaRestaurant, Ahmedabad
Warm, not sharp. The clove is not shouting over everything else.
- Manisha PandyaHome cook, Junagadh
Coarser than I am used to, and it smells better for it.
- Arvind SharmaHome cook, Surat
I stopped adding it with the onions. The kitchen smells right now.
- Bhavna ThakerHome cook, Vadodara
A quarter spoon at the end of the dal is all it needs.
- Rohit GuptaRestaurant, Ahmedabad
Warm, not sharp. The clove is not shouting over everything else.
- Manisha PandyaHome cook, Junagadh
Coarser than I am used to, and it smells better for it.
- Arvind SharmaHome cook, Surat
I stopped adding it with the onions. The kitchen smells right now.
- Bhavna ThakerHome cook, Vadodara
A quarter spoon at the end of the dal is all it needs.
- Rohit GuptaRestaurant, Ahmedabad
Warm, not sharp. The clove is not shouting over everything else.
- Manisha PandyaHome cook, Junagadh
Coarser than I am used to, and it smells better for it.
- Arvind SharmaHome cook, Surat
I stopped adding it with the onions. The kitchen smells right now.
- Bhavna ThakerHome cook, Vadodara
A quarter spoon at the end of the dal is all it needs.
- Rohit GuptaRestaurant, Ahmedabad
Warm, not sharp. The clove is not shouting over everything else.
- Manisha PandyaHome cook, Junagadh
Coarser than I am used to, and it smells better for it.
- Arvind SharmaHome cook, Surat
I stopped adding it with the onions. The kitchen smells right now.
- Bhavna ThakerHome cook, Vadodara
A quarter spoon at the end of the dal is all it needs.
- Rohit GuptaRestaurant, Ahmedabad
Warm, not sharp. The clove is not shouting over everything else.
- Manisha PandyaHome cook, Junagadh
Coarser than I am used to, and it smells better for it.
- Arvind SharmaHome cook, Surat
I stopped adding it with the onions. The kitchen smells right now.
- Bhavna ThakerHome cook, Vadodara
A quarter spoon at the end of the dal is all it needs.
- Rohit GuptaRestaurant, Ahmedabad
Warm, not sharp. The clove is not shouting over everything else.
- Manisha PandyaHome cook, Junagadh
Coarser than I am used to, and it smells better for it.
Because it is meant to go in at the end. A fine grind gives up its aroma immediately; a 40 mesh grind releases over about two minutes, which is how long finishing takes.
In the last two minutes of cooking, not with the onions. Its aroma is volatile and cooks off quickly.
Yes. Like every Koral blend, it is vegetarian, and the box carries the green vegetarian mark on its front.
No. Its side panel carries the same three claims as every Koral box: 100% pure, no preservatives and no added colours.
It comes in a 100 g box. If you need a larger quantity for a restaurant, distributor or catering kitchen, tell us how much and we will come back to you. Ask about quantities
Keep the box closed, away from heat, damp and direct sunlight, and always use a dry spoon. Ground spice gives up its aroma over time, so it is at its best in the weeks after opening. The best-before date is printed on every box.