Nepali Garam Masala Powder — Himalayan Whole Spice Blend (गर्म मसला)

There is a reason every serious cook keeps 
Garam Masala as the finishing touch — added 
at the very end of cooking, it lifts an entire 
dish from good to unforgettable. A pinch over 
a finished dal. A dusting on scrambled eggs. 
The final flourish on a slow-cooked curry 
before it leaves the kitchen. Garam Masala 
is the spice that closes the flavour circle.

But not all Garam Masala is equal. Most 
commercial versions are blended from old, 
pre-ground spices that have already lost 
most of their essential oils by the time they 
reach your kitchen. RDK Organic House Garam 
Masala starts with whole spices — cardamom, 
cinnamon, cloves, black pepper, cumin, 
coriander — sourced from Himalayan farms 
and ground in small batches in Kathmandu. 
The difference in aroma and depth is 
immediate and unmistakable.

The Nepali approach to Garam Masala is 
slightly different from Indian versions — 
it leans warmer and more aromatic, with 
cardamom and cinnamon given slightly more 
prominence, reflecting the cooler mountain 
climate where warming spices are prized 
above all else.

Use it as a finishing spice on curries, 
dal, rice dishes, soups, and roasted 
vegetables. Add it to marinades for meat 
or paneer. Stir it into yoghurt with garlic 
for an instant dipping sauce. A single jar 
will transform your everyday cooking.

- Small-batch ground from whole Himalayan spices
- Warm aromatic Nepali style blend
- No fillers, no artificial flavours
- No anticaking agents or preservatives
- Finishing spice — add at end of cooking
- Product of Nepal — by RDK Organic House,
  Kathmandu