Blend of aromatic spices from the Himalayan villages.
Usage: Add this masala during the chhonk (tempering) stage of cooking. Sauté it well with onions, tomatoes, etc., and then add salt for a rich, aromatic flavor boost to any Indian dish.
Key spices include: Daalchini (Cinnamon), Ashwagandha, Kali Mirch (Black Pepper), Sonth (Dried Ginger), Jakhiya, Badi Elaichi (Black Cardamom), Ajwain (Carom Seeds), Kedar Jadi, Jaiphal (Nutmeg), Pahadi Haldi (Himalayan Turmeric), Timur (Timur Pepper), Giloy, Pasaan Phool, Tejpata (Bay Leaf), Faran, Triphala, Thyme, Rosemary, Oregano, Jeera (Cumin), and Meetha Neem (Sweet Neem).
Handcrafted process: Spices sourced from the Himalayan region, ground and blended to preserve natural flavors and essential oils.
100% natural ingredients with no additives or preservatives.
