Garam Masala

Khansland Garam Masala is a hand-blended whole-spice mixture ground fresh in small batches using the traditional combination of cinnamon, green cardamom, cloves, black peppercorns, cumin, and bay leaf — each ingredient sourced organically and roasted individually before blending to develop the maximum flavour complexity from each component before they are combined.

Our recipe follows the traditional Bengali garam masala ratio rather than the Mughal-influenced North Indian versions, using a higher proportion of cardamom and a more balanced relationship between cinnamon and cloves for a blend that is sweeter, more floral, and more complex than the cumin-heavy blends common in commercial production.

The correct use of garam masala is as a finishing spice — added in the final two to three minutes of cooking or as a garnish after the heat is turned off. Its volatile aromatic compounds evaporate rapidly under sustained heat. Adding garam masala too early in the cooking process drives off the fragrance without imparting flavour. A small pinch on top of biryani or korma just before serving makes the entire dish bloom with aromatic depth.