Gomata Garam Masala

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Garam masala adds warmth, sweetness, floral notes, and a touch of heat to Indian cuisine.


Freshly made, in Vrindavan, India by self-sufficient organic farmers that serve their communities and cows in the holy dham of Vrindavan.

Make it yourself or let Gomata make it for you!

200 grams


Hing, Curry leaves, chili, Jalfal, Laung, Saunt, Javitri, Cumin, Peas, Methi, Coriander, Postak, Elaichi, Dal Chini, Shahi Jeera, Black Pepper.

Hing - Asefoetida

Curry leaves 


Jalfal - Nutmeg

Laung - Cloves

Sounf - Fennel

Javitri - Mace



Methi - fenugreek


Postak - Poppy Seeds

Elaichi - Green Cardamom

Dal Chini - cinnamon

Shahi Jeera - Caraway Seeds


Asafoetida is the dried latex exuded from the rhizome or tap root of several species of Ferula, perennial herbs part of the celery family, Umbelliferae.

 Curry leaves are the foliage of the curry tree (Murraya koenigii)Nutmeefoetida

Javitri or Mace & Jaiphal or Nutmeg both come from the same fruit. Myristica fragrans is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. 

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia

Fennel seeds are the dried seeds of the fennel plant, which is an aromatic herb belonging to the parsley family.


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For recipes, check out these - 

Another Butter Paneer Masala

Creamy Egg Curry Masala