Garam Masala — 17 Spices, Iron-Ground, Small-Batch
Garam masala is the finishing spice of Indian cooking — added at the end of cooking to lift a dish with warmth, aroma, and complexity that no single spice can provide. Phoran's Garam Masala is built from 17 whole spices, iron-ground in small batches to preserve the volatile essential oils that make garam masala genuinely aromatic rather than flat and dusty.
What Is Garam Masala Used For?
Garam masala is a finishing spice, not a cooking spice. Add it in the final 2 minutes of cooking or sprinkle over a finished dish — not at the start, and not in large quantities. A pinch goes a long way. Used correctly, it adds a warm, fragrant top note that completes a dish. Used incorrectly (too much, too early), it makes food taste medicinal.
How to Use Garam Masala
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Curries and gravies: Add ¼–½ tsp in the last 2 minutes of cooking, stir through
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Biryani: Sprinkle over the rice layers before sealing for dum
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Dal: Add a pinch to the finished dal just before the tadka is poured
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Kebabs and tikka: Mix into the marinade for aromatic depth
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Soups and stews: Stir in just before serving for a warming finish
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Eggs: Sprinkle over anda bhurji or egg curry at the end of cooking
Why 17 Spices?
Traditional garam masala recipes vary by region and family — some use 5 spices, some use 20+. Phoran's 17-spice blend is built for balance and versatility: enough complexity to add real depth to any dish, without any single note (like clove or cardamom) dominating to the point where it only works in specific recipes.
Garam Masala vs Curry Powder — What’s the Difference?
Curry powder (a British-Indian invention) is a cooking spice — added mid-cook and typically includes turmeric, chilli, and coriander. Garam masala is a finishing spice — no turmeric, milder on chilli, focused on warm aromatic spices. They serve different roles and are not substitutes for each other.
No fillers, no artificial colour. Iron-ground, small-batch. Origin: India. Shelf life: 12 months. Storage: Airtight container away from heat and light.
