King&#39;s Spices range

Tea Masala

A chai-ready blend for milk tea and warm breakfast cups. Simmer it before adding milk so the aroma has time to open up.

Masala chai

Pilau Masala

Built for pilau rice. Bloom it with onion, garlic, and ginger before the rice goes in, then let the grains cook in the seasoned stock.

Pilau rice

Ginger Powder

Clean ginger heat for tea, marinades, beef stew, chicken sauces, baking, and quick rubs when fresh ginger is not on hand.

Ginger warmth

Garam Masala

A finishing masala for curries, stews, gravies, and rice dishes. Use it near the end when you want the aroma to stay bright.

Finishing aroma

Fish Masala

Made for fish curry, fish stew, pan-fried fillets, and whole fish. It works as a dry rub or as the spice base for tomato-coconut sauce.

Fish meals

Curry Powder

A dependable curry base for sauces, vegetable curries, lentils, stews, and rice sides. Cook it into onion and tomato before adding liquid.

Curry base

Cinnamon Powder

Sweet warmth for chai, porridge, mandazi-style baking, desserts, and spice blends that need a soft round note.

Sweet warmth

Chicken Masala

A chicken blend for tomato stews, curry, grilled pieces, wet fry, and marinades. Start with onion, garlic, and tomato for a fuller sauce.

Chicken meals

Cardamom Powder

Fragrant cardamom for tea, biryani rice, desserts, porridge, and baking. A small pinch is enough to lift the whole dish.

Tea & rice

Beef Masala

A beef masala for stews, curries, wet fry, and slow-simmered saucy meals. It holds up well when meat needs a longer cook.

Beef stews

Biryani Masala

A rice and marinade masala for biryani, pulao, kebabs, and layered chicken dishes. Pair it with yoghurt, onions, and parboiled rice.

Layered rice

Black Pepper

Sharp pepper heat for eggs, soups, grilled meats, vegetables, sauces, and finishing dishes that need a clean bite.

Pepper heat

Cloves Powder

Bold clove warmth for tea, pilau, biryani, baking, marinades, and spice blends where a little aroma goes a long way.

Bold aroma