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Garam masala is believed to have originated in Northern Indian cuisine, where it is especially found in traditional Mughal dishes. In Ayurvedic medicine, the spices in garam masala are warming1´╗┐, meaning that they increase the metabolism (rather than being hot in flavor). Northern India has more areas that have cold seasons, so warming spices are welcome. Garam masala spread throughout the Indian subcontinent and as far west as present-day Iran.

Garam masala is intended to balance different flavors; using it you will bring out the flavors of the dish and you may be able to use less of other seasonings (such as salt). Many of the component spices have different health benefits touted, but primarily it may improve digestion´╗┐2´╗┐. In the tradition of Hindu Ayurvedic medicine, garam masala is a warming spice that is intended to raise body temperature and improve metabolism.

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" Not just one. Also India is one of the only countries to have the highest variety in masalas. Around 70% of the world's spice business and exports are handled by India. "

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