Shahi Garam Masala
A master blend of **14 exotic whole spices** including green & black cardamom, Ceylon cinnamon, cloves, and mace. Slow stone-milled at sub-60 RPM to guarantee **>3.8% volatile oil retention**. The secret behind authentic royal Mughlai gravies and Indian celebrations.
The Art of Mughlai Complexity & Slow Chakki Milling
In authentic Indian gastronomy, Garam Masala is not merely a heat enhancer; it is the **soul of aromatic warmth**. True Shahi Garam Masala balances sweet, pungent, woody, and floral spice notes without allowing any single ingredient to dominate or turn bitter.
To achieve this harmony, Chakravarti Masale hand-roasts 14 whole spices—including high-oil green cardamom from Idukki, sweet Ceylon cinnamon, whole mace (Javitri), and rare Shahi Jeera—in precise proportions before slow-milling them using traditional **Stone Chakki grinders operating below 60 RPM**. This low-impact friction guarantees that every 100gm, 200gm, and 400gm pack delivers an authentic fragrance that lingers on the palate.
The Shahi Garam Masala Superiority
Practical Guidance: Culinary Applications
- •Finishing Touch (Dum & Simmer): Add 1/2 teaspoon during the final 3 minutes of cooking Paneer Butter Masala, Chole, or Dal Makhani, then immediately cover with a lid to trap the royal aroma.
- •Biryani Layering: Sprinkle lightly between layers of partially cooked Basmati rice and marinated gosht or vegetables before sealing the handi with dough for Dum cooking.
Product Specifications Table
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Frequently Asked Questions About Shahi Garam Masala
What are the 14 whole spices used in Chakravarti Shahi Garam Masala?
Our Shahi Garam Masala includes green cardamom, black cardamom, Ceylon cinnamon sticks, cloves, mace (Javitri), nutmeg (Jaiphal), star anise, royal black cumin (Shahi Jeera), coriander seeds, black peppercorns, bay leaves, fennel seeds, dry ginger, and a touch of saffron-infused whole spices.
Why is Chakki stone-grinding essential for Garam Masala?
Garam Masala relies on highly volatile aromatic terpenes present in cardamom, cloves, and cinnamon. High-speed metallic grinders burn off these esters within seconds. Our traditional stone chakki grinding operates below **60 RPM**, ensuring **>3.8% volatile oil retention** and a rich, multi-layered Mughlai aroma.
When should I add Shahi Garam Masala while cooking curry?
For the best aroma and flavor, sprinkle 1/2 teaspoon of Chakravarti Shahi Garam Masala during the **last 3 to 5 minutes** of simmering your curry, gravy, or dal, then cover the pan with a lid. This traps the volatile esters inside the dish.
In which pack sizes is Chakravarti Shahi Garam Masala sold across India?
It is packaged and delivered across India in premium hermetically sealed **100gm, 200gm, and 400gm** packs.
Interested in our products?
Get in touch with us for orders across India in 100gm, 200gm & 400gm premium sealed packs.