East Indian Bottle Masala is a most complex blend originating from the East Indian community (named, not for Eastern India, but for the British East India Company, in Bombay, now Mumbai). Depending on the family recipe, which was likely passed along for generations, this Masala could contain anywhere from 20 spices to as many as 75. When the British wanted to bring Masala back to England, the recipe had to be bottled for transportation, thus it became “East Indian Bottle Masala”. As always with regional spice blends, each family's unique version will be the best! We have been privileged to select one that best that represents Awaken Savor, preserving the authentic history of its origin.

Featured Ingredients: cayenne, coriander seeds, yellow mustard seeds, sesame seeds, white poppy seeds, black peppercorns, cumin, fennel, fenugreek seeds, clove, green cardamom, nutmeg, star anise, cinnamon, mace, bay leaves, paprika, turmeric, allspice, ginger, and other spices

Three Peppers = Extra Hot

Salt Free!!! MSG Free!!! Gluten Free!!! Preservative Free!!!

Expected Taste: The flavor is very complex, robust, layered, and hot! East Indian foods are very much meat- (like lamb or pork), fish-, and chicken-based, not vegetarian. East Indian Bottle Masala is adaptable to each meat being prepared—deviations are only limited by your imagination!

Suggested Recipe: Over medium heat, dry toast a 2-3 tbsp of the blend until it becomes aromatic, about 2-3 minutes; longer will make the spices burn, becoming bitter and unpalatable. Add 2-3 tbsp of oil, coarsely chapped onion, 3 tbsp of finely chopped garlic, and 1 1/2 lbs of your meat of choice. Mix well; add tomato sauce and some water to just cover the meat; stir gently to amalgamate all components. For another layer of flavor, add 1-2 tbsp of cider vinegar if cooking chicken, white wine vinegar for fish or red wine vinegar for red meat. Cover and simmer until meat is done. Serve on white rice and top it with a tbsp of yogurt. ENJOY!