Everyday Cooking
Made for regular Tamil home cooking.
Garam Masala at Iyarkai Pantry is a roasted dry spice blend made from cinnamon, cloves, cardamom, black pepper, cumin, coriander and mace — the warm, aromatic combination used in Tamil and South Indian home kitchens as a finishing spice for curries, biryanis and festive cooking. Unlike North Indian garam masala, the Tamil version tends to be heavier on black pepper and cumin and lighter on sweet spices like cinnamon, giving it a warmer, more grounded aroma. Mrs. Esakkiammal dry-roasts and grinds each spice separately before blending, which prevents the mixture from smelling flat. The 100g pack is a 2–3 month supply for regular home cooking. Used as a finishing spice added at the end of cooking for full aroma impact. No artificial flavours, anti-caking agents or preservatives. Store sealed away from heat and moisture.
Made for regular Tamil home cooking.
A richer option for gifting or first-time tasting.
Built for familiar Tamil cooking.
A convenient spice blend for regular meals.
Based on ingredients and traditional food use. Not medical advice.
Garam Masala is built around garam masala spice blend, so the nutrition story comes from familiar pantry ingredients rather than artificial fortification. Customers usually choose it for everyday cooking and premium pick. Use it as part of a balanced meal or snack routine, not as a medical treatment. For lab-tested product context, see Iyarkai Pantry's lab reports page where available.
Good for home cooks who want a ready spice blend for non-veg or festive Tamil recipes.
Store in an airtight container in a cool, dry place. Keep away from moisture, direct sunlight and wet spoons. Spice powders are best used within 6 months for freshness.