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number one

Chaat Masala

Chaat Masala

This powdered spice blend is typically sprinkled on fruit, salads, and food from Indian street vendors.
For an authentic flavour, blend ground fennel, cumin, coriander, Kashmiri chillies, black salt, ginger, mango powder, citric acid, carom seed, black pepper, mint and sometimes asafoetida seeds.

Tip: Instead of ground Kashmiri chillies, use smoked or regular paprika for the flavour and add cayenne for the kick. While its aroma is similar to thyme, the best flavour substitute for carom seed is dried oregano. Asafoetida is a spice with flavour similar to onion and garlic and can be replaced in this mix with an equal blend of onion and garlic powder.

number two

Garam Masala

Garam Masala

This seasoning works well in soups, stews, curries, and dals. It's also used in rubs and marinades to flavour meat like lamb biryani.

Combine ground cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg into an aromatic blend. Experiment with flavour with your choice of pantry staples like onion and garlic powder, or ground oregano, thyme, and hot pepper flakes.

number three

Tandoori Masala

Tandoori Masala

For a spicier masala that works well with chicken, paneer, tofu, roasted veggies, and mushrooms try making your own blend of tandoor masala.
This spice blend is a mix of ground cumin, cardamom, coriander, Kashmiri chillies (or a paprika-cayenne blend), garlic and ginger powder. For an authentic version, add fenugreek, and ground nutmeg to taste.

Tip: Prevent wooden skewers from burning by soaking them in water for at least 15 minutes before threading on the meat and veggies.

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