Spice Blends

The history of Indian Spices is more than 7000 years old and I must add that the fame of Indian spices is older than the recorded history. India is a nation with many cultures and food styles.

India has been always known as “THE HOME OF SPICES’ in this world. As we know, no other country comes closer to India in producing major varieties of spices. Many varieties are consumed within India for flavoring, preserving the food and also these spices are valued for its medicinal values, making essentials oils and lastly perfumes.

The quest for nutmeg, cloves, cinnamon, pepper and other spices left to European colonization by the British Empire that spanned the globe and then Columbus’s journey to the New World.

The spice blends Meena create are very unique. They are based on traditional Indian spice blends but she has spent years modifying them to her taste. Her spice blends are very well balanced, complex and full of exciting flavors. She also is very demanding on the quality of her spices. They are all freshly processed from whole spices before blending. That is the reason that her spice blends stand out from others. They are far superior than most of the products on the market. All the blends are pure spices, with no salt, sugar or other additives. I have enjoyed Meena's spices for over 20 years and have always loved the food prepared using these spices! - Mimi Chan

‘Curry” or “Curries”, has literally no meaning in Indian culinary terms despite the fact cuisine of India today as we see growing popularity in the West. There is actually no “Curry Powder’ in India. Instead we use various herbs and spices (we blend our own, freshly ground as required) for their unique combinations and flavoring which is an integral part of all curries and all depends which particular dish is being prepared.

The spices are gradually becoming a part of the many cuisines. Spicy aroma of flavors is the heart of Indian food. Indian exotic warmth and pungency depends on the spice blends.

In India, the attention cooks devote to their dishes has become a characteristic of the Indian Cuisine. There must be few other countries in which the cuisine is such an essential and integral part of the culture, traditions, and heritage chefs enjoy a particular respect in India, even ordinary housewives take much pride in their cooking and the dishes they serve every day.

Even the most humble dish is created with love and is served with pride. Countless Indian dishes have become familiar household names and entered into the vocabulary of the other languages. Now we are discovering that many of the traditional spices, and condiments, such as turmeric, have medicinal values.

For all most close to 10 years experimenting with spices and passionate about cooking lead me to develop my signature blends known as “Saffron Cuisine & Spices”. My personal spice blends have consistently received rave reviews and they offer a rich spectrum of flavors that will charm even the most discerning taste buds. As with all my products, my herbs and spices are always packaged fresh. You can read descriptions of my own spices and blends below.

Mild Curry Masala

4oz bottle $6.00

My Mild Curry powder recipe include coriander, turmeric, cumin, green cardamom, black cardamom, nutmeg, paprika and Red Indian chili powder. Depending on the recipe, additional ingredients such as fenugreek, ginger, asafoetida, fennel seed powder, cinnamon powder, clove powder, white pepper, and black pepper may also be included.

Tandoori Masala

4oz bottle $6.00

My Tandoori Masala includes, Garam Masala, garlic powder, ginger powder, Red Indian Chili powder, mace, nutmeg, turmeric, Green cardamom and paprika. The specific spices vary somewhat from one region to another, but typically include Garam Masala, garlic, ginger, cayenne pepper or Red Indian Chili power, and may include other spices and additives. These spices are grounded together with a pestle and mortar or in a blender. It depends on the particular cuisine of the state where as all the whole spices are roasted before grinding to make Garam Masala. Tandoori masala is used extensively with dishes as Tandoori chicken. Also used for the preparation of Prawns/fish curries and widely used in the preparation of vegetable dishes as well.

Garam Masala

4oz bottle $6.00

A spice blend (not the same as curry powder) could contain any of the following: cumin, black or white peppers, cloves, Cardamoms, Coriander, and cinnamon, Nutmeg and Mace. Cooks in Northern India use this relative of curry powder on many classic dishes.  There are many blends of Garam Masala. Blends may very but never hot.

Coriander / Cumin Masala

4oz bottle $6.00

My blend contains cumin and coriander powder. The tiny, amber-colored seed of a plant in the parsley family, cumin has a pungent, spicy, and slightly bitter flavor.  It is a mainstay in both chili and curry powders.  Cumin is available whole or ground.  There are two kinds of cumin seeds-one is amber color and the other is black cumin used in Kashmiri and Bengali dishes. Very popular seasoning in curry powder and Indian dishes Middle Eastern and Mexican dishes.  Coriander seeds taste like lemon and sage combined and has a sweet aroma. These spices can be purchased either whole or ground.

Hungarian Paprika

4oz bottle $6.00

This high quality paprika is from the Kalocsa region of Hungary bears the name Csemege, or “Exquisite Delicacy.” It’s not just a pretty garnishing color! Sweet Hungarian paprika add richness to Indian Curries and fresh yogurt salads “Raitas” and perfect for your favorite goulash or deviled eggs. Fresh paprika has a full, sweet pepper flavor without the heat.

Roasted Cumin Masala

4oz bottle $6.00

Cumin is a very important spice that is an essential ingredient in South East Asian cooking, particularly Indian cuisine. My blend is freshly roasted Cumin seeds  and used in freshly prepared yogurt salads known as ‘Raita’.

Chai Masala

4oz bottle $6.00

The history of chai tea dates back 5,000 years to the ancient courts of ‘Siam” presently known as Thailand and India. Legend has it that a king concocted a recipe in a quest to create a healing beverage. After that, authentic chai tea was used in the healing tradition of “Ayurveda” alternative medicine. It’s a blend of dry ginger, cinnamon, cardamom, cloves, white pepper and black pepper.

Haldi / Mirch Masala

4oz bottle $6.00

Turmeric and Paprika blend.

Spicy Kofta Masala

4oz bottle $6.00

The certain specific spices may vary in this blend depending one region to another. This blend is highly aromatic and brings out its unique flavor. The spices which are listed here are mainly used in making of “Northern Kofta Curry. My blend blend includes coriander powder, cumin powder, paprika, Garam Masala, turmeric, Red Indian Chili powder, green cardamom, garlic powder, ginger powder, pomegranate seeds powder. Pomegranate powder brings out the added flavor to this blend.

Biryani Masala

4oz bottle $7.00

Depending on the region and the condiments available and popular in that region, since there are different varieties of Biryanis. The most exotic of all the masalas. The most famous is Hydrabadi Biryani. My blend is highly aromatic and brings out the unique flavor of Biryani. Typically this blend includes bay leaf, black cumin seeds, coriander seeds, mace blades, Stone flower, nutmeg powder, cinnamon powder, cloves, peppercorn powder, black cardamom, and Green Cardamom powders.