Garam Masala
Classic All-Purpose Blend | Warm, Aromatic, Balanced.
100g
₹ 229
Unit price perCrafted from 13 native whole spices like black cardamom, cumin, cloves, and cinnamon, this small-batch Garam Masala is slow-roasted, iron-pounded, completely additive-free, and packed with pure, bold aroma — just the way traditional kitchens made it.
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Garam Masala
Classic All-Purpose Blend | Warm, Aromatic, Balanced.
100g
₹ 229
Unit price perCrafted from 13 native whole spices like black cardamom, cumin, cloves, and cinnamon, this small-batch Garam Masala is slow-roasted, iron-pounded, completely additive-free, and packed with pure, bold aroma — just the way traditional kitchens made it.
Slow-roasted for deeper flavour
No artificial colours, flavours, fillers
Fresh and small-batch crafted
Pounded to preserve aroma and oils
COD
Available
Regenerative
Farming
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Above 499
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"Finishing touch that matters"
I’ve used many garam masalas, but this one really lifts the dish at the end. The aroma is warm, fresh, and feels properly homemade.
Rohan Kulkarni
Frequently Bought Together
Total:
Cumin Seeds, Coriander Seeds, Red Chillies, Black Pepper, Cardamom, Mace, Fennel Seeds, Cloves, Nutmeg, Bay Leaves, Black Cardamom, Cinnamon, Star Anise
₹ 229
Unit price per₹ 229
Unit price per
From Our Kitchen
Recipes
by Anay Mapuskar
on Oct 02 2026
Homestyle Rasam
A warm, tangy and peppery rasam made with toor dal, tomatoes and tamarind — finished with Nativ Origins Rasam Masala for a deeply comforting bowl.
Ingredients
For the Dal
¼ cup toor dal
Water, as required
¼ tsp turmeric
For the Rasam
2 tbsp oil
3–4 dry red chillies
½ tsp mustard seeds
12–15 curry leaves
5–6 garlic cloves, crushed
½ tsp hing
2 tomatoes, chopped
Coriander stems, a handful
¼ tsp turmeric
Tamarind pulp (from 1 cluster of tamarind)
2 green chillies, slit
1 tbsp jaggery
2 tbsp Nativ Origins Rasam Masala
Crushed black pepper
Fresh coriander
Salt to taste
Hot water, as required
Method
Pressure cook the toor dal with turmeric and water for 3–4 whistles. Once cooked, whisk until completely smooth and keep aside.
Heat oil in a pot. Add mustard seeds, dry red chillies, curry leaves and crushed garlic. Let everything sizzle until aromatic.
Add hing, tomatoes, coriander stems and salt. Cook until the tomatoes turn soft and mushy.
Add turmeric, tamarind pulp and a little hot water. Simmer for 3–4 minutes to cook out the rawness of the tamarind.
Add the cooked dal, green chillies and jaggery. Pour in enough hot water to create a light, soupy consistency.
Mix Nativ Origins Rasam Masala with a little water until smooth, then stir it into the rasam. Simmer gently.
Finish with crushed black pepper and plenty of fresh coriander. Cook for another 2–3 minutes.
To Serve
Serve piping hot with steamed rice — or simply pour yourself a bowl and enjoy it on its own.
Notes
Rasam should be light and soupy, not thick like sambar
Whisk the dal really well before adding it
Cook the tamarind for a few minutes before adding the dal to remove its raw taste
Mix the Rasam Masala with water before adding so it incorporates evenly
Add black pepper and fresh coriander towards the end for a fresher finish
by Anay Mapuskar
on Oct 02 2026
Hyderabadi Paneer
A creamy, aromatic paneer curry with a fresh green base of coriander, mint and green chillies — rich, but still beautifully fresh.
Ingredients
Paneer
250g paneer cubes
Oil, for frying
Green Paste
4 medium onions
¼ cup garlic
3 slit green chillies
½ cup fresh coriander
½ cup mint leaves
1 cup curd
½ cup water
Whole Spices
¼ cup oil
1 tsp cumin
2–3 cloves
1 small cinnamon stick
2 dried red chillies
2 cardamom
1 bay leaf
Spice
1 tsp Nativ Origins Garam Masala
2 tsp Nativ Origins Kitchen King Masala
Salt to taste
Finish
3 tbsp fresh cream
Fresh coriander, chopped
2 tsp kasuri methi
Slit green chillies
Ginger juliennes
Method
Start by lightly frying the paneer cubes in oil. Remove and keep aside.
In the same pan, fry the onions, garlic and green chillies until softened. Transfer to a blender with coriander, mint, curd and water. Blend into a smooth green paste.
Heat oil in a pan. Add cumin, cloves, cinnamon, dried red chillies, cardamom and bay leaf. Let the whole spices turn fragrant.
Add the green paste. Cover and cook over medium heat for 15–18 minutes, stirring occasionally, until the base is cooked through and deepens in flavour.
Add Nativ Origins Garam Masala and Kitchen King Masala. Sauté briefly, then add around 1½ cups water and salt to taste.
Add the fried paneer and gently mix everything together. Let it simmer until the paneer takes on the flavour of the gravy.
Finish with fresh cream, crushed kasuri methi, coriander, slit green chillies and ginger juliennes.
To Serve
Serve hot with naan, roti, paratha or steamed rice.
Notes
Don't rush the green paste — the 15–18 minute cook is what takes away the rawness and builds depth
Fry the paneer only lightly so it stays soft
Add the masalas after the green base has cooked properly
Finish with cream at the end to keep the gravy rich and smooth
Kasuri methi, ginger and fresh coriander add freshness right at the finish
by Anay Mapuskar
on Mar 10 2026
A proper, butter-loaded Mumbai-style bhaji — slow-cooked, well mashed, and finished with depth.
Ingredients
Vegetables
2 potatoes, boiled and mashed
½ cup cauliflower, boiled
½ cup green peas, boiled
1 capsicum, finely chopped
Base
2 tbsp butter
1 tbsp oil
2 onions, finely chopped
3 tomatoes, finely chopped or pureed
1 tbsp ginger-garlic paste
Spice
2 tsp Nativ Origins Pav Bhaji Masala
1 tsp red chilli powder
½ tsp turmeric
Salt to taste
Finish
1 tbsp butter
1 tsp kasuri methi, crushed
Lemon juice
Fresh coriander
For Pav
Butter
Pav buns
Method
Start with butter and oil on a wide pan. Add onions and cook till soft and lightly golden.
Add ginger-garlic paste and let it cook through. Stir in the tomatoes and cook this down properly — it should lose its rawness and turn thick, almost buttery, with oil separating at the edges.
Add the pav bhaji masala, chilli powder, and turmeric. Let the spices cook briefly — just enough to release aroma.
Add all the vegetables. Mash directly in the pan while mixing. Add a little water and keep cooking, mashing and stirring till everything comes together into a thick bhaji.
Let it simmer for a few minutes — this is where the flavour builds.
Finish with butter, crushed kasuri methi, a squeeze of lemon, and coriander.
Pav
Toast the pav in butter till golden on both sides.
To Serve
Hot bhaji, a knob of butter on top, chopped onions on the side, lemon wedge, and buttered pav.
Notes
Cook the bhaji longer than you think — it makes a difference
Mash while cooking, not before
Add butter in stages for better flavour
The masala should carry the dish, not overpower it
by Anay Mapuskar
on Mar 10 2026
Smoky, spiced paneer with a well-balanced marinade — charred on the outside, soft within.
Ingredients
Paneer & Vegetables
250g paneer, cut into cubes
1 onion, cut into squares
1 capsicum, cut into squares
Marinade
½ cup thick curd (hung, if possible)
1 tbsp ginger-garlic paste
1 tbsp lemon juice
Spice
2 tsp Nativ Origins Tandoori Tikka Masala
1 tsp red chilli powder
½ tsp turmeric
½ tsp cumin powder
Salt to taste
For Cooking
1–2 tbsp oil or melted butter
Finish
Chaat masala (optional)
Lemon wedges
Fresh coriander
Method
In a bowl, whisk the curd till smooth. Add ginger-garlic paste, lemon juice, and all the spices. Mix into a thick, well-balanced marinade.
Add paneer, onion, and capsicum. Coat everything evenly. Let it rest for at least 30 minutes — longer if you have time.
Skewer the paneer and vegetables, or place them directly on a tray.
Cook on a hot pan, grill, or oven until lightly charred on the edges while staying soft inside. Baste with butter or oil while cooking for better colour and flavour.
Turn occasionally so all sides cook evenly.
To Serve
Finish with a light sprinkle of chaat masala, a squeeze of lemon, and fresh coriander.
Serve hot.
Notes
Use thick curd — a watery marinade won’t coat properly
Don’t overcook the paneer, it should stay soft
High heat gives better char and flavour
Let the marinade rest — that’s where the flavour builds
FAQs
That’s a sign of purity! Commercial brands add Silicon Dioxide (essentially sand) to keep spices "free-flowing." Since we use zero anti-caking agents and keep the natural oils intact, slight clumping is normal. Just give the jar a shake!
We only use salt where the traditional recipe requires it for taste and preservation. Unlike industrial brands that use salt as a cheap filler to increase weight, our blends are spice-heavy, ensuring you get the most authentic flavor in every spoon.
Yes. Our Kandap machines can only process a fraction of what industrial grinders do. We prioritize the "Aroma Profile" and quality of the blend over production speed.
Because our spices are "alive" with natural oils, keep them in a cool, dark place. Use the lid immediately after cooking to trap the fragrance inside the jar.
It means we source our ingredients from their original micro-climates (like Guntur for chillies) using farming methods that restore the soil. It’s better for the Earth and results in a more flavorful spice for you.
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