Northern India has given the Western world Punjabi Masala.

Featured Ingredients: coriander seeds, black cardamom pods, green cardamom, fennel, mace, black cumin seeds, ginger, rose petals, cinnamon, cumin seeds, black peppercorns, clove, tejpat leaves, and other spices


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

Expected Taste: Amazingly complex, sweet and nutty-smelling blend after dry toasting before using in a recipe.

Suggested Recipe: Cook 2-3 cups of chickpeas in enough water to cover them, along with a pinch of baking soda. The chickpeas should retain their shape. Dry toast 2-3 tbsp of the Punjabi Masala. Just before toasting is completed, add few tbsp of oil and onion. Mix well, add chopped tomatoes, and mix well. Add the cooked chickpeas with some of the cooking water, combine all together, garnish with cilantro and serve with a wedge of lemon. ENJOY!