Basaar and Garam Masala are key ingredients in Pakistani cooking. Each family has a unique blend, depending on their regional origin and personal preferences. These are usually added to most traditional dishes, from curries to biryanis. A carefully guarded secret, recipes are handed down from generation to generation… and we are sharing ours with you!

You will find a mini recipe guide inside to start you off on your cooking journey.

Basaar ingredients: This will create around 10-12 mild curries - 50g
Paprika, Chilli Powder, Fenugreek, Curry Powder, Nigella Seeds and Tumeric.

Rich and spicy with a full-bodied flavour, Basaar is a blend of 15 spices, perfectly balanced for maximum flavour. Basaar adds the rich colour, spice and character to curries and sauces. Spices such as turmeric and Kalonjee (Nigella Seeds) are known to have health benefits and have been used in natural remedies for centuries in Asia. Season’s Basaar is blended in small batches to maintain optimal freshness.

Garam Masala ingredients: This will create around 10-12 mild curries - 50g
Jeera (Cumin), Coriander, Black Pepper, Cloves, Bay Leaves, Black Cardamoms and Cinnamon.

Warm and aromatic with gentle earthy tones, Garam Masala (or ‘warm blend’) combines seven seeds and spices including cumin, black cardamoms and cloves said to ‘heat’ the body without the fire of chillies. Known to have health benefits, they have been used in natural remedies for centuries in Asia. Season’s Garam Masala is blended in small batches to maintain optimal freshness.

Allergy Information: Lovingly blended using ingredients from several countries that were packed in environments that also package tree nuts, peanuts, nuts, sesame, wheat, milk powder, lactose, mustard, soya and gluten.

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