Garam Masala

The legacy we have nurtured and handcrafted to give you the very best of the Indian Spices. GARAM MASALA No. 24

100% Natural All Purpose Authentic Indian Speciality Spice Mix

 The heartbeat of Indian cooking. In every kitchen. In every home. Forever.

If there is one spice that defines Indian cuisine above all others, it is garam masala. It is the final flourish on a dal, the soul of a curry, the warmth in a biryani, the secret behind that restaurant flavour you could never quite recreate at home — until now.

Kardemome's Garam Masala No. 24 is not an all-purpose masala powder. It is a hand-roasted, hand-ground blend of the finest whole spices, crafted the way Indian grandmothers have made it for centuries — in small batches, with patience, with purpose. The moment you open this pouch, the difference is immediate. The aroma alone will tell you this is something special.

This is the legacy blend. Kardemome's top seller. The one that started it all.

No artificial flavours. No colours. No preservatives. Just pure, handcrafted Indian heritage.

What's inside

A classic, deeply aromatic blend of green cardamom, black cardamom, clove, cinnamon, black pepper, cumin, coriander, bay leaf, star anise, and nutmeg — each spice individually roasted to unlock its full depth before being ground together into one perfect, balanced blend.

How to use Garam Masala No. 24

Unlike most masalas, garam masala is a finishing spice — added at the end of cooking, not the beginning. This preserves its volatile aromatics and gives your dish that beautiful, fragrant depth that hits you the moment you lift the lid.

The golden rule: Add ½ tsp in the last 2 minutes of cooking, stir once, cover, and let it bloom for a minute before serving. That single step is the difference between home cooking and restaurant cooking.

Five dishes where it transforms everything

Dal Makhani Add ½ tsp Garam Masala No. 24 in the final 2 minutes of cooking. The whole pot comes alive.

Chicken Curry After your curry is cooked and sauced, sprinkle ½ tsp over the top, stir gently, cover for 2 minutes. The depth it adds is extraordinary.

Rajma Kidney bean curry is good. Kidney bean curry with a pinch of Kardemome Garam Masala stirred in at the end is unforgettable.

Biryani Layer it between the rice and the meat before the dum — it perfumes the entire pot as it steams.

Aloo Sabzi Even the simplest potato curry becomes something special with ¼ tsp added at the end. Try it once and you'll never skip it again.

A note on what garam masala actually means

The word garam means warm or heat — but not spicy hot. It refers to the warming properties these spices carry in Ayurvedic tradition. Cardamom, clove, cinnamon, and black pepper are considered warming spices that aid digestion and circulation. Garam masala is not a chilli blend — it is a warming, aromatic blend that adds immense flavour and fragrance without necessarily adding heat. This distinction is what makes it so uniquely versatile.

Why Kardemome No. 24?

• 100% natural ingredients — whole spices, individually roasted
• No preservatives or artificial colours
• Hand-ground in small batches for maximum freshness and aroma
• Balanced across cardamom, clove, cinnamon and pepper — not dominated by any one spice
• Kardemome's original and best-selling blend
• The last garam masala you will ever need to buy

Perfect for Every Indian dish you have ever cooked or will ever cook, gifting to anyone who loves Indian food, new kitchens and new cooks who want a reliable foundation, professional home chefs who refuse to compromise on quality, and anyone who has ever wondered why their food doesn't taste quite like the restaurant version — this is why, and this is the answer.