Organic Garam Masala Powder 50g
₹ 100.00
Dhatu Organics Organic Garam Masala Powder 50g is a freshly blended, certified organic whole-spice mixture ground without artificial flavours, synthetic additives, or fillers... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
Organic Coriander, Cumin, Black Pepper, Green Cardamom, Cinnamon, Clove, Bay Leaf, Dry Ginger
Nutrition Information
per 100g
| Black Pepper | Piperine (warming, digestive, bioavailability enhancer) |
| Cinnamon | Cinnamaldehyde (aromatic, antioxidant) |
| Cardamom | 1,8-cineole (cooling, digestive) |
| Clove | Eugenol (antioxidant, antiseptic) |
| Cumin | Cuminaldehyde (digestive, carminative) |
| Recommended use | 1/4 to 1/2 tsp added in the last 2 minutes of cooking. |
* Values are approximate and may vary by batch.
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Choose Your Pack
Dhatu Organics Organic Garam Masala Powder 50g is a freshly blended, certified organic whole-spice mixture ground without artificial flavours, synthetic additives, or fillers. Our garam masala combines the warming, aromatic spices of the Indian subcontinent in a balanced blend that transforms simple dal and rice into deeply layered, flavourful dishes.
What makes garam masala “warming”? The term literally means “hot spice blend” — not in terms of chilli heat, but in terms of Ayurvedic thermogenic properties. Spices like cinnamon, clove, black pepper, and cardamom increase body heat (pitta) and stimulate digestion. Used at the end of cooking, garam masala delivers complex aromatics without burning off volatile compounds in prolonged heat.
Ingredients
Organic Coriander, Cumin, Black Pepper, Green Cardamom, Cinnamon, Clove, Bay Leaf, Dry Ginger
All ingredients certified organic · No artificial flavours · No fillers
Certified Organic
Non-GMO
Gluten-Free
Vegan
Key Spice Compounds
| Spice | Key Compound | Property |
|---|---|---|
| Black Pepper | Piperine | Warming, digestive, bioavailability enhancer |
| Cinnamon | Cinnamaldehyde | Aromatic, antioxidant |
| Cardamom | 1,8-cineole | Cooling, digestive, fresh |
| Clove | Eugenol | Antioxidant, antiseptic |
| Cumin | Cuminaldehyde | Digestive, carminative |
Values informational. Blend ratios vary by batch.
Key Benefits
- Digestive Stimulant: Multiple spices in garam masala — cumin, black pepper, ginger — stimulate digestive enzyme secretion and hydrochloric acid production, supporting efficient digestion of proteins and fats.[1]
- Antioxidant Synergy: The combined antioxidant activity of clove (eugenol), cinnamon (cinnamaldehyde), and cardamom (terpinen-4-ol) creates a powerful multi-polyphenol antioxidant blend.[2]
- Thermogenic Properties: Black pepper’s piperine and ginger’s gingerols provide mild thermogenic effects that support metabolic rate and digestive efficiency.[1]
- Carminative Blend: Cardamom, cumin, and coriander collectively reduce gas, bloating, and intestinal cramping — making garam masala a functional digestive blend as well as a flavour powerhouse.[3]
- Bioavailability Enhancement: Piperine from black pepper in the blend enhances absorption of other nutrients in the same meal — a benefit from the pepper component that is unique to this blend.
Research at a Glance
| Benefit | Study Finding | Reference |
|---|---|---|
| Digestive enzyme stimulation | Garam masala spices collectively stimulate pancreatic enzymes and bile acids | Platel & Srinivasan, 2004[1] |
| Antioxidant activity | Clove (eugenol) and cinnamon show highest antioxidant ORAC values of common spices | Shan et al., 2005[2] |
| Carminative effect | Cardamom and cumin compounds reduce intestinal gas and spasm | Johri, 2011[3] |
How to Use
- Finishing Spice: Add ¼–½ tsp in the last 2 minutes of cooking — not at the start. The volatile aromatics bloom best when not subjected to prolonged heat.
- Dal and Curries: A pinch of garam masala in the final tadka elevates any dal from simple to restaurant-quality.
- Biryani: Layer into biryani rice just before the dum (steam-cooking) stage for penetrating warmth throughout.
- Marinades: Combine with yoghurt, ginger-garlic, turmeric, and chilli for a classic Indian marinade for paneer, vegetables, or any protein.
- Soups and Stews: Add a pinch to tomato soup, lentil stew, or any slow-cooked preparation for Indian warmth.
Frequently Asked Questions
When in the cooking process should I add garam masala?
Garam masala is best added in the last 1–3 minutes of cooking, or even off the heat. Unlike base spices (cumin, turmeric, coriander) which develop flavour through cooking in fat, garam masala’s volatile aromatics — especially cardamom and clove — dissipate quickly under heat. Adding it late preserves the complex fragrance that defines the spice blend.
Does garam masala contain chilli? Is it spicy?
Traditional garam masala does not contain chilli. The “heat” in garam masala comes from black pepper and dry ginger — a warming, body heat rather than the sharp burn of chilli. Dhatu’s garam masala is moderately warming but not hot. Add red chilli separately to control heat levels in your dish independently of the aromatic profile.
How long does garam masala stay fresh?
Best within 6–12 months of blending and grinding. The complex volatile oils — especially from cardamom and clove — evaporate over time. Store in a tightly sealed jar away from heat and light. The powder should smell vibrant and complex when opened; if it smells flat or musty, it has lost its peak quality though it remains safe to use.
Can I make garam masala at home from individual spices?
Absolutely — and homemade garam masala can be customised to your regional preference. A basic blend: dry-toast and grind 3 tbsp coriander, 1 tbsp cumin, 1 tsp black pepper, 5 cardamom pods, 1 stick cinnamon, 4 cloves, and 2 bay leaves. Adjust ratios to taste. Dhatu sells all these individually so you can build your own custom blend.
Is Dhatu’s garam masala suitable for all Indian regional cuisines?
Dhatu’s garam masala follows a North Indian style blend — balanced and versatile, suitable for most North and Central Indian recipes. South Indian cooking generally uses sambar powder rather than garam masala; Kashmiri cooking uses a heavier cardamom blend. For authentic regional cooking, you can supplement with additional spices from our individual range.
Explore More from Dhatu Organics
- Organic Cumin Whole 100g — one of the key components of garam masala
- Organic Coriander Whole 200g — the aromatic backbone of garam masala
- Organic Black Pepper Whole 100g — for building your own custom blend
- Organic Clove Whole 50g — the most antioxidant-rich component of garam masala
- All Organic Spices — browse our complete certified organic spice collection
Scientific References
- Platel K, Srinivasan K. Digestive stimulant action of spices: a myth or reality? Indian J Med Res. 2004;119(5):167–79.
- Shan B, et al. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int J Food Microbiol. 2007;117(1):112–9. doi:10.1016/j.ijfoodmicro.2007.03.003
- Johri RK. Cuminum cyminum and Carum carvi: An update. Pharmacogn Rev. 2011;5(9):63–72. doi:10.4103/0973-7847.79101