Meat Masala
❄️ CRYOGENIC TECHNOLOGY • ✨ 3x MORE FLAVOUR
Price-to-weight: ₹2/gram
- ₹12 PER DISH
- 40g ≈ 6 uses
- Lasts ~1 month
Specially blended spices to enhance lamb and mutton dishes - adding depth, warmth and traditional flavour. Cryogenically ground to preserve 3× more volatile oils - use half the quantity for the same bold flavour.
~15 Uses at 2 tbsp per dish
24 Months from manufacture date
Plant-Based. No Additives. Eco-Friendly.
Organic. All-Natural. Non-Allergenic.
Soy Free. Low Sugar. High Protein.
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Cryogenic Grinding
Ground at −196°C in liquid nitrogen
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Zero Additives
No preservatives, colours or fillers
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FSSAI Verified
Lic. 11225333001354
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Lab Tested
Third-party · Every batch
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Naturally Sourced
Pure ingredients only
See Why People Love Us
Testimonials
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I didn’t expect this much difference, but the aroma itself took me back to how food used to smell at home. The sambar felt fuller and more balanced without needing too much masala.
Lakshmi Venkataraman
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What stood out to me is how clean the flavour feels. It’s not overpowering or artificial just consistent and well-rounded every time I cook. You can tell the processing is different.
Arjun Menon
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I was curious about the cryogenic grinding, and you can actually notice it while cooking. The aroma builds slowly instead of hitting all at once, and the flavour feels much more natural compared to regular masalas.
Sanjay Iyer
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At first I thought it’s just another masala, but while cooking, the smell stayed consistent instead of fading halfway. The final dish had a cleaner taste, not that slightly harsh note I usually get. Something is definitely different here.
Deepa Nair
The Ingredients Behind the Flavour
Most blends use the same spices. The difference is in which ones are chosen, and how much of their flavour actually survives the grinding process.
Dry Ginger
Cloves
Fennel
Star Anise
Cryogenic Technology
Ground at −196°C
Ground at −196°C in liquid nitrogen. Cryogenic grinding preserves volatile oils and flavour that conventional grinding destroys.
Your food tastes noticeably more intense
Cryogenic grinding preserves 3x more volatile oils - the compounds that carry taste and aroma - compared to conventional heat grinding.
Your pack lasts twice as long
Because flavour concentration is so high, you use half the amount per dish - so 400g lasts as long as 800g of a conventional brand.
Zero flavour lost in the grinding process
At liquid nitrogen temperatures there is no heat, no oxidation, no evaporation. Every volatile oil is locked in at its most potent moment.
Pure spice - nothing diluting it
No anti-caking agents, artificial colours or preservatives. Every ingredient in the pack is a spice. FSSAI verified and lab tested every batch.
Every Doubt Answered
FAQs
What is meat masala made of?
Meat masala is a blend of spices such as coriander, cumin, black pepper, cloves, cinnamon, and cardamom. The exact mix can vary, but it is typically designed to complement the strong flavour of meat like mutton or lamb.
Which masala is best for mutton curry?
Mutton curry usually benefits from a spice blend that adds depth and warmth without overpowering the meat. A dedicated meat masala is often preferred because it is balanced specifically for red meat dishes.
How is meat masala different from garam masala?
Garam masala is generally used as a finishing spice to enhance aroma, while meat masala is used during cooking to build the base flavour of the dish. Meat masala tends to be more robust and suited for heavier preparations.
When should meat masala be added while cooking?
It’s usually added after sautéing onions and tomatoes, allowing the spices to cook properly and blend into the gravy. This helps develop a richer and more integrated flavour.
Can meat masala be used for other dishes besides mutton?
Yes, it can also be used for other meat-based dishes like lamb or even certain chicken preparations, depending on the flavour profile you prefer.
