Core Ingredient
Authentic Blend
- FSSAI Certified
- ISO 22000
- Organic Available
- Non-GMO
Traditional Spice Blend — Export Grade
Garam Masala Exporter India — Authentic North Indian Spice Blend
Multi-Spice Blend | North Indian Tradition | Premium Quality
UnitedSpices is a trusted garam masala exporter in India, manufacturing the aromatic cornerstone of North Indian cuisine from freshly roasted cumin, coriander, cardamom, black pepper, cinnamon, cloves and bay leaf. We offer both classic formulations and regional variations — from the mild, aromatic Delhi style to the robust Punjabi blend and the fragrant Kashmiri masala — manufactured to the same rigorous quality standards we apply across our range, including our cumin powder, coriander powder and cardamom.
Base Ingredients8 – 12 Premium Spices
Heat LevelMild to Medium (Warming)
ColourLight to Medium Brown
MoistureMax 8%
Min. Order Qty250 kg
Export MarketsUSA, EU, UAE, UK, Canada
Available Formulations
- Freshly Roasted
- Worldwide Export
- Custom Formulations
- Dedicated Support
About Our Garam Masala
Garam Masala is not a single fixed recipe — it is a family of spice blends that varies by region, household and culinary tradition across North India and Pakistan. The name derives from “garam” (hot/warm) and “masala” (spice mix), referring not to chilli heat but to the “warming” spices believed in Ayurvedic tradition to raise body temperature and aid digestion. Unlike curry powder, a British colonial invention, Garam Masala is an authentic Indian spice blend with centuries of culinary heritage.
At UnitedSpices, we manufacture Garam Masala using traditional methods: whole spices are lightly dry-roasted to release their essential oils and deepen their flavour, then precisely ground to the ideal particle size. We source each ingredient spice from its region of excellence — the same estate-to-shipment standards that govern our cumin powder, coriander powder and cardamom exports — and offer custom formulations for buyers with specific ingredient ratios, heat levels or clean-label requirements.
Why Choose Our Garam Masala?
- Freshly roasted and ground — not pre-mixed from old stock
- Made from premium single-origin spices sourced across India
- Available in authentic regional formulations or custom blends
- No artificial colours, flavours, fillers or anti-caking agents
- Manufactured in ISO 22000-certified GMP facility
- Custom mesh grinding: 40, 60, 80 mesh powder fineness
- Full pesticide residue and aflatoxin testing per batch
- Private label and white label manufacturing available
Product Identity
| Product Name | Garam Masala |
|---|---|
| Type | Multi-Spice Blend |
| Country of Origin | India (North Indian tradition) |
| Base Spices | Cumin, Coriander, Cardamom, Black Pepper, Cinnamon, Cloves, Bay Leaf |
| Heat Level | Mild to Medium (warming, not chilli heat) |
| Colour | Light to medium brown |
| Traditional Use | Finishing spice for curries, rice, lentils |
| HS Code | 0910 99 90 (Spice mixtures) |
Core Ingredients (Classic Delhi)
Cumin
Earthy base note
Coriander
Citrus sweetness
Cardamom
Floral warmth
Black Pepper
Sharp heat
Cinnamon
Sweet spice
Cloves
Pungent depth
Each region of North India has developed its own Garam Masala formulation based on local spice availability, climate and culinary preference. Delhi-style tends to be mild and aromatic; Punjabi is bolder with more black pepper and chilli; Kashmiri emphasises cardamom and saffron. We supply all four traditional formulations, plus custom blending services.
| Formulation | Key Ingredients | Aroma Profile | Heat Level | Best For |
|---|---|---|---|---|
| Delhi Style (Classic) | Cumin, coriander, green cardamom, black pepper, cinnamon, cloves, bay leaf | Balanced, aromatic, mild sweetness | Mild | Everyday curries, restaurant use, export standard |
| Punjabi Bold | Delhi base + dried red chilli, black cardamom, mace, nutmeg | Robust, smoky, intense warmth | Medium–High | Tandoori dishes, meat curries, Punjabi cuisine |
| Kashmiri Aromatic | Green cardamom (high %), fennel, shah jeera, saffron, star anise | Floral, sweet, fragrant, delicate | Very Mild | Biryanis, kormas, Mughlai cuisine, premium dishes |
| South Indian Variation | Base + curry leaves, mustard seeds, asafoetida, fenugreek | Curry leaf aroma, sharp, distinct | Medium | South Indian curries, rasam, sambar |
Why Fresh Roasting Defines Garam Masala Quality
Unlike a single-spice powder, Garam Masala’s quality depends on the roasting and blending process as much as the ingredients themselves. Whole spices are dry-roasted to release essential oils and deepen flavour, then ground and packed immediately in moisture-barrier materials to lock in aroma — with no artificial colours, flavours, fillers or anti-caking agents added at any stage.
0%
Artificial Additives
Ingredient Composition (Delhi Style)
| Cumin Seeds | 20 – 25% |
|---|---|
| Coriander Seeds | 20 – 25% |
| Green Cardamom | 8 – 12% |
| Black Pepper | 8 – 10% |
| Cinnamon | 8 – 10% |
| Cloves | 5 – 8% |
| Bay Leaf | 3 – 5% |
| Other (Nutmeg, Mace) | 2 – 5% |
Physical Parameters
| Moisture Content | Max 8% |
|---|---|
| Total Ash | Max 8.0% |
| Acid-Insoluble Ash | Max 1.5% |
| Mesh Size | 40 / 60 / 80 (customisable) |
| Colour | Light to medium brown |
| Particle Size | Fine, free-flowing powder |
| Extraneous Matter | Max 0.5% |
Microbiological Parameters
| Total Plate Count | < 1,00,000 CFU/g |
|---|---|
| Yeast & Mould | < 1,000 CFU/g |
| E. coli | Absent / 10g |
| Salmonella | Absent / 25g |
| Staphylococcus aureus | Absent / 25g |
| Aflatoxin (B1+B2+G1+G2) | < 10 ppb (EU norm) |
Safety Testing
| Heavy Metals — Lead (Pb) | < 1.0 ppm |
|---|---|
| Heavy Metals — Arsenic (As) | < 1.0 ppm |
| Pesticide Residues | EU MRL compliant |
| Synthetic Colours | Not detected |
| Allergens | May contain mustard, tree nuts (facility-dependent) |
| GMO Status | Non-GMO verified |
Aroma & Flavour Profile
| Primary Notes | Warm, earthy, aromatic |
|---|---|
| Secondary Notes | Sweet spice, floral, peppery |
| Essential Oil | 2.5 – 5.0% (blend-dependent) |
| Heat Character | Warming (not chilli heat) |
| Intensity | Medium to bold |
Shelf Life & Storage
| Shelf Life | 12 months from manufacture |
|---|---|
| Storage Temperature | Cool, dry, below 25°C |
| Relative Humidity | Max 60% RH |
| Light Exposure | Store in the dark |
| Special Note | Aroma fades over time — use fresh stock first |
Restaurant & Foodservice
The essential finishing spice for North Indian restaurants worldwide, used in curries, biryanis, tandoori marinades and as a table condiment.
Meat & Poultry Marinades
Key ingredient in tandoori chicken, butter chicken, rogan josh and kebab marinades, delivering authentic Indian restaurant flavour at scale.
Vegetarian & Vegan Dishes
Essential for dal, aloo gobi, paneer curries and vegetable biryanis, adding depth and warmth to plant-based Indian cuisine.
Ready Meal Manufacturing
Used in frozen curries, meal kits, instant rice dishes and ready-to-eat Indian meals for retail and foodservice distribution.
Spice Blend Manufacturing
A base ingredient for curry powder variations, tandoori masala, biryani masala and other compound Indian seasoning blends for retail.
Retail & Private Label
Packaged for retail under private labels and ethnic food brands, popular in international markets with a large South Asian diaspora.
PP / HDPE Bags
10 kg – 25 kg bags with inner moisture-barrier liner — standard bulk export format.
Multi-Layer Foil Bags
1 kg – 5 kg vacuum-sealed foil bags that preserve aroma for premium buyers.
Private Label / Retail
Custom jars, tins and pouches from 50 g to 1 kg for retail markets worldwide.
Corrugated Cartons
Double-wall export cartons for foodservice and restaurant supply chains.
Port of Loading
Chennai / Cochin / Mumbai, India
Incoterms
FOB, CIF, CFR, EXW available
Lead Time
7–12 business days
Export Documentation Available
- Certificate of Origin
- Lab Analysis Report
- Certificate of Analysis (CoA)
- Ingredient Declaration
- MSDS Sheet
- Allergen Statement
- Organic Certificate (on request)
- Halal & Kosher (on request)
Our Quality Commitment
Spice blends are only as good as their constituent ingredients. At UnitedSpices, we source each component spice from its region of excellence — cumin from Gujarat, coriander from Rajasthan, cardamom from Kerala, black pepper from Wayanad — and test every incoming lot for moisture, oil content and contaminants before approval. Only premium-grade spices enter our Garam Masala production line.
Our traditional roasting process is carefully controlled for time and temperature to develop optimal aroma without burning or over-roasting, which would create bitter notes. After cooling, spices are precision-ground in temperature-controlled mills, then immediately packed in moisture-barrier packaging to preserve freshness. We do not use anti-caking agents, flow agents or artificial colours — just pure roasted spices, expertly blended.
For private label buyers and food manufacturers, we provide full batch-level ingredient and origin declarations on the Certificate of Analysis for supply chain traceability, alongside custom formulation services matched to specific heat levels, salt content and clean-label requirements.
- Each ingredient spice tested for quality before blending
- Traditional dry-roasting in a controlled environment
- Temperature-controlled grinding to prevent aroma loss
- Immediate packaging in moisture-barrier materials
- Full pesticide residue screening on the finished product
- Aflatoxin testing per EU regulation
- GMP-certified, ISO 22000:2018-compliant facility
- Batch-specific Certificate of Analysis with every shipment
FSSAI Certified
Food Safety & Standards Authority of India — compliant processing facility.
ISO 22000:2018
Food Safety Management System certified — international quality standard.
Non-GMO Verified
All base spices verified non-GMO with full ingredient traceability.
Organic Certified
NPOP & NOP organic certification available for designated batches.
Halal & Kosher Certified
Available upon request for Middle East, Southeast Asia and kosher markets.
Spices Board India
Registered with the Spices Board of India — compliant and traceable export.
Garam Masala Export — Frequently Asked Questions
Common questions from buyers sourcing garam masala and spice blends from India.
What is garam masala and what spices does it contain?
Garam masala is a traditional North Indian spice blend of warming spices, typically cumin, coriander, cardamom, black pepper, cinnamon, cloves and bay leaf. “Garam” means warm, referring to the Ayurvedic warming quality of the spices rather than chilli heat.
What is the difference between Delhi, Punjabi and Kashmiri garam masala?
Delhi-style garam masala is mild and balanced, ideal for everyday cooking. Punjabi garam masala adds dried red chilli, black cardamom, mace and nutmeg for a bolder, smokier profile. Kashmiri garam masala emphasises green cardamom, fennel, shah jeera and saffron for a delicate, floral aroma with very mild heat.
Do you offer custom garam masala formulations for private label buyers?
Yes. Our R&D team develops custom blends to match specific heat levels, ingredient ratios, salt content, colour targets and particle size. Minimum order quantity for custom formulations is 500 kg, with a recipe development fee waived above 2,000 kg.
Is your garam masala free from artificial colours and fillers?
Yes. Our garam masala contains no artificial colours, flavours, fillers or anti-caking agents — just freshly roasted and precisely ground whole spices, tested for pesticide residues and aflatoxin on every batch.
What is the minimum order quantity (MOQ) for garam masala export?
Our standard MOQ for garam masala is 250 kg per SKU and formulation. Custom formulations carry a 500 kg minimum. Smaller sample quantities are available on request for quality evaluation.
How can I get a price quote for bulk garam masala?
Contact our export team via the Request a Quote form, WhatsApp or phone with your required formulation, quantity and destination port. We typically respond within 24 hours.
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