Hathi Garam Masala
hathi garam masala, garam masala, best garam masala
hathi garam masala, garam masala, best garam masala
hathi garam masala, garam masala, best garam masala
hathi garam masala, garam masala, best garam masala
Hathi Garam Masala
hathi garam masala, garam masala, best garam masala
hathi garam masala, garam masala, best garam masala
hathi garam masala, garam masala, best garam masala
hathi garam masala, garam masala, best garam masala

Garam Masala

Warm Spice Blend | Deep Aroma | For All Curries | Cryogenic Grinding

sold in last hours
Sale price ₹ 72
Inclusive Of all Taxes.

Guarantee Safe Checkout

Weight: 100g
It is an important blend of spice must have for every kitchen. Hathi’s garam masala consist mix of high quality spices with high nutritional value. Its piquant flavor makes food spicy and delicious. It is commonly used in variety of dishes like, Palak Paneer, Butter Paneer, Punjabi recipes etc.

Bulk Inquiry

Manufactured & Marketed By: Gandhi Spices Pvt.Ltd.

Rajkot-Jamnagar Highway, Khandheri, Rajkot, Gujarat - 360006

Country of origin India

No artificial colour added.

Microbiologically tested.

Scientifically graded.

Hygienically packed.

Hathi Garam Masala

Garam Masala
  • Description

    Buy Garam Masala Online | Warming Indian Spice Blend

    Hathi Garam Masala is a blend of many whole spices, including red chilli, cinnamon, coriander, cardamom, cloves, cumin, black pepper, star anise, fennel, dry mango, and more. All these whole spices are cryogenically ground to preserve their natural oils and fragrance. It gives your dal, sabzi, curry, and rice dishes the warm, aromatic lift that makes your entire kitchen smell like home.

    What makes Hathi Masala trusted:

    - Cryogenic Ground at –180°C

    - Lab Tested: 20+ Parameters per Batch

    - Hygienically Packed, Zero Hand-Touch Process

    - No Artificial Colour or Additives

    - FSSAI Certified | ISO 22000

    What Is Garam Masala?

    It is one of the oldest spice mixes used in Indian cuisine. The word "garam" doesn’t mean "spicy hot"; it means "warming". The whole spices used in this mix are believed to generate heat in the body. That is why this masala has been used in Indian kitchens year-round. It is a mixture of ground whole spices, such as cardamom, clove, cinnamon, black pepper, cumin, coriander, and others. Each of them is chosen to add a layer of warmth and depth. This masala is always added at the end of cooking, so the fragrance stays intact in the dish.

    Ingredients and Sourcing

    Each whole spice used in this Masala is sourced from its best-producing regions. Cardamom is grown in Kerala and Karnataka. The climate and soil of these regions produce pods with rich natural oils. Cinnamon comes from South India. Cumin and coriander seeds are sourced from Gujarat and Rajasthan. Cloves are from Kerala’s masala belt. Star anise from northeastern India. Every raw spice is evaluated for aroma, colour, and purity. Dull, low-aroma batches are rejected before processing.

    Why Cryogenic Grinding Matters for Garam Masala

    It is known more for the aroma than the taste. Whole spices, such as cardamom, cloves, cinnamon, and black pepper, contain natural volatile oils. These oils are the compounds that give the masala its warm fragrance. Traditional grinding generates heat, and that evaporates these oils. Hathi Masala uses cryogenic grinding technology, which cools every spice to –150°C before grinding. At this temperature, the essential oils fully lock in. A small pinch is enough to fill the entire vessel with fragrance. You need less per dish because nothing has been lost in processing.

    How to Use Garam Masala

    Dal Tadka and Dal Makhani: Add a pinch (0.25 tsp) right before turning off the gas. Don’t cook it, just stir it and cover for 2 minutes. The heat of the dal is enough to release the fragrance without burning off.

    Paneer and Vegetable Gravies: Use 0.5 teaspoon at the end, after you have added your paneer or vegetables. This gives your gravies a restaurant-style, deep, and warm finish.

    Chicken and Mutton Curry: Add 0.5 teaspoon in the last 5 minutes of cooking. For the heavier meat gravies, adding this masala at the end balances out the sharpness of the other spices and gives your gravy a finished taste.

    Chole and Rajma: Add 0.5 teaspoon after your chole or rajma is completely cooked. It adds depth to these heavy legume dishes, making them taste slow-cooked, balanced, and layered.

    Soups and Khichdi: Add a small pinch of this masala and stir it into a bowl of soup or moong dal khichdi. This enhances the taste and adds warmth. This is particularly comforting in the monsoon and winter months.

    Benefits of Hathi Garam Masala

    This masala blend has been a part of Ayurvedic cooking for centuries, and not just for taste.

    Cardamom boosts digestion, freshens breath, and helps the human body process heavy meals more comfortably. Clove has been used in Indian home remedies for ages. Cinnamon is well-known for helping regulate blood sugar levels. Black pepper helps the body absorb nutrients from other spices. Cumin and coriander together are an effective digestive combination. Star anise supports digestion. Fennel seeds are cooling and help balance the heat of strong spices like cloves and pepper.

    Together, these spices have been trusted in Indian homes. Not just for the flavour they add to the dish, but for how they make the body feel.

    Storage: Store this masala in an airtight glass or steel container after opening. Keep the container in a cool, dry place away from moisture and direct sunlight. Always use a dry spoon. Best used within 8-12 months of opening to get the intact flavours of whole spices.

    Quality You Can Trust

    Hathi Masala has been part of Indian kitchens since 1952. Our Rajkot facility is FSSAI and ISO 22000-certified. Each spice used in our garam masala mix is sourced from reliable spice farms across India. All whole spices are ground using cryogenic technology to preserve natural oils. Each batch is lab-tested for purity, safety, and quality. Packed hygienically without human contact at any stage.

    - FSSAI Certified and ISO 22000 Manufacturing

    - Lab Tested Every Batch

    - Cryogenic Ground at -150°C, No Heat Damage

    - Hygienically Packed, Dedicated Sterilization Facility

    - Flavour-Locked 3-Layer Packaging

    Buy Hathi garam masala online. Available in 100g, 200g, 500g, and 1kg packs to suit your daily and bulk needs. 

    More from the Hathi Masala Kitchen

    Explore related collections:

    Everyday Masala, Turmeric, coriander, cumin & more for daily cooking

    Turmeric Powder, Selam, Rajapuri, and Super Turmeric

    Whole Masala, Whole spices for tadka and traditional cooking

  • Recipes

    How to use Garam Masala in your cooking

    Chana masala

    Hathi Garam Masala adds a rich and complex flavor to chana masala, an iconic Indian chickpea meal. The masala intensifies the flavor of the chickpeas, giving rise to a strong and aromatic dish that is both satisfying and tasty. Our masala has a well-balanced spice profile, ensuring that each bite of chana masala is flavorful and pleasant.

    Cauliflower Tikka

    Using Hathi Garam Masala in cauliflower tikka soaking ensures that the spices sink deeply into the vegetable, filling the dish with rich and delicious flavors. This garam masala's spice blend, which includes cumin, coriander, and black pepper, gives a delicious richness to the dish. Its balanced spice blend improves.

    Matar Paneer

    Hathi Garam Masala enhances the creamy tomato-based gravy of matar paneer, a famous North Indian dish. The spices blend in perfectly with the sauce, enhancing the flavors of the paneer and peas and giving a delicious and flavorful curry. spice blend reflects the flavors found in authentic Indian kitchens, providing matar paneer that tastes like it came from a traditional Indian restaurant or home.

  • History & Source

    History & Source

    Garam masala, an essential spice blend in Indian cuisine, has a long tradition dating back centuries. The phrase "garam masala" refers to the spices' warming properties. Hathi Garam Masala preserves this historical legacy by collecting the finest spices from spice-producing regions. The ingredients are carefully chosen for their quality and quantity, ensuring that the mix reflects the true flavor of traditional garam masala.

    Benefits in Ayurveda

    Garam masala, according to Ayurveda, provides six different tastes to the palate when mixed with curry. Garam masala, also known as khada masala, literally means "a hot mixture of spices." "Hot" refers to the blends used in Ayurvedic medicine to heat the body. These have the flavors of peppercorn, cinnamon, coriander, fennel, cumin, and cardamom.

  • Ingredients

    Chilli, Cinnamon,Cinnamon Leaf, Coriander, Clove Leaves, Fennel Seeds, Dry Mango, salt, Indian Gooseberry, clove, Black Stone Flower, Cardamomm, Star Anise, Edible Oil, Cumin, Black Pepper, turmeric.

  • FAQ

    Q1: When should I add garam masala while cooking? 

    Always use this masala at the end of the cooking, just before serving. It destroys the aroma completely if you add it too early. The dish's warmth is enough to bring out the fragrance. You don’t need extra cooking. 

    Q2: How much garam masala should I put in dal or sabzi? 

    0.25-0.5 teaspoon for a dish serving 3 to 4 people is good. It is strong enough to make your dish bitter and sharp. Always start with a little less masala than you think your dish needs, and adjust it accordingly.

    Q3: What happens if I add too much garam masala? 

    Extra spices make the dish taste bitter and medicinal-like. Add 1 spoon of dahi, fresh cream, or tomato puree to fix your dish. It helps to balance the sharpness of extra masala. Garam-masala always adds better flavor to your dish when used with a light hand.

    Q4: Can I use garam masala instead of Kitchen King or curry masala? 

    No. Both of them are used for completely different purposes. Kitchen King can be added during cooking to build the base flavour. Garam-masala goes in at the end to finish the dish with warmth and aroma. 

    Q5: Does this masala make food spicy? 

    Yes. It makes the food spicy, but not in the way red chili powder does. This masala adds a deep, aromatic warmth, not tongue-burning heat. You can use a little pinch of it, even in food for children or for people who can’t tolerate much spice.

    Q6: How do I know if my garam masala has gone bad? 

    By smelling it. Good-quality masala mix releases a strong, warm, and spicy aroma. If it smells faint, flat, or nothing at all, that means the natural oils have evaporated, and it is no longer useful. The colour will also look dull. It can happen due to improper storage.

    Q7: Can I store this masala in the fridge? 

    No, the fridge adds moisture, which spoils your masala faster. Store the masala in an airtight glass or steel container. Keep it away from moisture and direct sunlight. Always use a dry spoon. It stays fresh for up to 12 months after opening, if you store it properly.

    Q8: Is it okay to use this masala every day? 

    Yes. You can use it in small amounts for cooking. Many Indian families have been using this for ages. The spices in this masala mix are all daily Ayurvedic spices that are gentle on the body when used in normal amounts.