Tandoori Masala — 16-Spice, Single-Origin Blend (Regeneratively Sourced)

Sourced from 40 small regenerative family farms across India and Sri Lanka, our Tandoori Masala is built for high-heat cooking and big, balanced flavor. Each batch blends 16 freshly harvested, single-origin spices for the perfect harmony of spicy, sour, sweet, earthy, and umami—then comes alive when you grill, roast, or sear.

What’s inside (flavor by design)

• Earthy base: turmeric, cumin, coriander

• Savory backbone: salt, garlic, ginger

• Heat & brightness: Byadgi chillies for a dynamic kick + aroma

• Tang: amchur (green mango)

• Smoky depth: black cardamom, Sirārakhong Hāthei chillies

• Gentle sweetness: jaggery

• Rich finish: cinnamon, green cardamom, fenugreek leaves, saffron

How to use it

• Yogurt Marinade (classic): 2 Tbsp masala + 1 cup full-fat yogurt + 1 Tbsp oil + 1 tsp lemon juice + salt to taste. Marinate 1–2 lb chicken, paneer, shrimp, or veg for 30 min–overnight.

• Dry Rub: 1 Tbsp masala per lb protein/veg + 1–2 tsp oil + salt. Rest 15–30 min.

• Bloom to wake flavors: sizzle 1–2 tsp in ghee/oil 30 seconds; toss with roasted potatoes, cauliflower, or chickpeas.

Cook any way you like

• Grill: medium-high heat, lid closed, turning for charred edges and juicy centers

• Oven: 475°F / 246°C (or broil to finish) for lacquering and caramelization

• Stovetop: cast-iron sear, then finish low until tender

Plays well with
Chicken, paneer, tofu, halloumi, mushrooms, cauliflower, potatoes, shrimp, salmon. Finish with a squeeze of lemon and a brush of ghee for restaurant-level gloss.

Why ours

• Regeneratively sourced from 40 small farms

• Single-origin spices, freshly harvested and thoughtfully blended

• Built to sing with heat + fat so flavors fully infuse your dish

Storage
Keep sealed, cool, and dry. Use a clean, dry spoon to preserve aroma.

Round out the feast with chutneys and pantry favorites in Gourmet Foods, and serve on platters from On the Table.