Source our Blend

A blend is not a mixture. It is a formula. The difference between a Kitchen King that lifts a paneer gravy and one that tastes flat comes down to the whole spices that go in and the temperature they are ground at. Heat kills aroma, and most commercial blends are full of it.

Harvestia manufactures blended spices at our facility network using cryogenic grinding, which preserves essential oils. Every blend is built from whole spices sourced directly from trusted farms, lab tested batch by batch, and manufactured under ISO 22000 and FSSAI standards. We produce to your specification, hold the formula exactly the same across every production run, and document every lot from raw material to finished pouch.

This is how blended spices should be made. Formulated to your recipe, manufactured to your standard, and consistent from the first batch to the thousandth.

Our Blends

EveryDay Blends

Garam Masala

The finishing blend that pulls an Indian dish together. Built from cinnamon, green cardamom, cloves, black pepper, cumin, coriander, and bay leaf, cryogenically ground to preserve the volatile oils that get destroyed in standard grinding. Added at the end of cooking, a pinch carries the aroma of slow cooked food in a single spoon. Specification locked so every batch smells the same as the sample you approved.

Best used in:

Curry and gravy finishing
Ready meal seasoning
Marinades for meat and paneer
Premium retail spice lines
Private label masala ranges

Sabji Masala

The everyday blend for vegetable cooking. Coriander-forward with cumin, turmeric, chilli, dry mango, and kasuri methi balanced for dry sabji and simple dal preparations. Less heavy than Kitchen King, built for daily home-style cooking rather than rich gravies. A single teaspoon replaces the full spice box for most vegetable dishes.

Best used in:

Everyday vegetable seasonings
Ready-to-cook vegetable kits
Dal and lentil seasoning mixes
Meal-kit brand formulations
Home-cooking retail ranges

Curry Powder

Formulated for international kitchens. Turmeric heavy base with coriander, cumin, fenugreek, ginger, and black pepper, built to deliver the colour and warmth that Western consumers recognise as Indian. Formulated for food service, retail private label, and ready meal brands across the UK, Europe, and North America. Tuned for balance rather than heat, so it works straight out of the jar.

Best used in:

International retail private label
Ready meals and soups
Sauces and dressings
Snack seasoning
Food service portion packs

Mild Curry Powder

The same curry powder formula dialled down on heat. Chilli content reduced for children's food, family brands, and where consumers want the flavour profile without the burn. All the aromatic depth of a full curry powder, with a mellow finish that works across a wider shelf. Built for baby food brands, family meal kits, and mainstream grocery private label.

Best used in:

Baby and toddler food ranges

Family meal kits

Mainstream grocery private label

Hospital and institutional catering

Soups and mild sauces

Dish Specific Blends

Biryani Masala

The blend formulated for the long-cooked, layered dishes where a single wrong note ruins the pot. Bay leaf, black cardamom, star anise, mace, and caraway balanced against a coriander and chilli base. Cryogenically ground to hold the whole-spice aroma that defines a proper biryani. Built to work across Hyderabadi, Lucknowi, and Kashmiri styles without needing adjustment.

Best used in:

Ready-to-cook biryani kits

Frozen biryani brands

Basmati rice seasoning lines

Restaurant chain spice supply

Premium retail masala ranges

Chole Masala

The Punjabi chickpea blend, built around dry mango and pomegranate seed for the tang that defines authentic chole. Coriander, cumin, black salt, dried ginger, and anardana create the sharp, sour-forward profile that separates a proper chole from a generic chickpea curry. Designed for ready-meal brands and retail kits targeting the North Indian comfort food market.

Best used in:

Ready-meal chickpea curries

Chole-bhature meal kits

North Indian restaurant supply

Frozen and chilled ready meals

Retail private label chole ranges

Sambhar Masala

The South Indian lentil-stew blend, built on roasted dal and fenugreek rather than the typical north-Indian base. Coriander, chana dal, urad dal, fenugreek seeds, dried red chillies, and curry leaves roasted before grinding to carry the toasted, nutty depth that defines a proper sambhar. Built for South Indian restaurant chains, idli-dosa ready mix brands, and international markets building authentic regional Indian ranges.

Best used in:

Idli-sambhar ready meal kits

South Indian restaurant chain supply

Tamarind rice and rasam bases

Regional retail private label

Export South Indian food ranges

Pav Bhaji Masala

The Mumbai street-food blend, formulated for the mashed vegetable preparation that defines the city's food culture. Coriander, cumin, fennel, dry mango, black salt, and chilli balanced for the buttery, tangy, slightly sweet profile that makes pav bhaji instantly recognisable. Built for street food brand licensing, ready meal preparations, and retail kits targeting the urban Indian comfort food market.

Best used in:

Pav bhaji ready meal kits

Street food brand licensing

Frozen and chilled pav bhaji ranges

Restaurant chain standardised supply

Retail private label street food lines

Chicken Masala

The meat-cooking blend formulated for richer protein preparations. Coriander, fennel, star anise, cinnamon, cumin, black pepper, and dry mango layered to build the depth that chicken needs across butter masala, chicken curry, tikka, and tandoori preparations. Heavier on aromatics than a vegetable blend and built to hold up against cream, yoghurt, and tomato bases without disappearing into the gravy.

Best used in:

Frozen and chilled chicken ready meals

Chicken curry ready meal kits

Tikka and tandoori marinade bases

Restaurant chain chicken ranges

Retail private label meat masala lines

Chaat and Snack

Chaat Masala

The finishing blend that defines Indian street food. Black salt, dry mango, cumin, coriander, asafoetida, and mint balanced for the sharp, tangy, sulfurous hit that separates chaat from every other snack seasoning in the world. Used as a topper rather than a cooking spice, designed to wake up fruit, yoghurt, fried snacks, and salad preparations with a single pinch.

Best used in:

Ready-to-eat snack seasoning

Fruit and salad topper sachets

Yoghurt and raita finishing blends

Namkeen and bhujia brand supply

Retail private label chaat ranges

Pani Puri Masala

The blend formulated for the flavoured water that defines pani puri across India. Mint, coriander, black salt, dry mango, cumin, and green chilli balanced for the sharp, cool, tangy profile that gets dissolved into the water rather than sprinkled on food. Designed for ready-to-mix pani puri water packs, street food brand licensing, and retail kits that let home cooks recreate the street experience.

Best used in:

Ready-to-mix pani puri water sachets

Street food meal kit brands

Retail pani puri packs

Restaurant chain standardised supply

Export Indian snack ranges

Jaljeera powder

The summer drink blend, formulated for the cumin and mint cold beverage that defines Indian summers. Roasted cumin, mint, black salt, dry mango, ginger, and black pepper balanced for the cooling, digestive, slightly sour profile that gets whisked into chilled water. Built for beverage brand licensing, ready-to-mix drink sachets, and health-positioned summer drink ranges.

Best used in:

Ready to mix summer drink sachets

Functional beverage brand supply

Health positioned digestive drink ranges

Restaurant chain welcome drink standardisation

Retail private label jaljeera ranges

Piri Piri Masala

The international fusion blend, built on African bird's eye chilli with garlic, paprika, oregano, lemon, and salt. Sharper and hotter than Indian chilli blends, formulated for the global fast casual market where piri piri has become a category in its own right. Designed for snack seasoning, marinade bases, and retail shakers for consumers familiar with the flavour from restaurant chains.

Best used in:

Fried chicken and snack seasoning

Crisps and potato chip flavouring

Marinade and wing sauce bases

Retail shaker jars and shakeable packs

Restaurant chain spice supply

Chevda Masala

The namkeen blend, formulated for the savoury snack seasoning that defines Indian tea time eating. Coriander, cumin, fennel, black salt, dry mango, sugar, and chilli balanced for the sweet salty tangy profile that coats fried snacks, puffed rice, and crispy noodles. Built for namkeen brand manufacturing, bhujia and chevda seasoning supply, and retail snack brand private label.

Best used in:

Namkeen and bhujia brand supply

Chevda and snack mix seasoning

Puffed rice and murmura coatings

Retail private label snack ranges

Restaurant chain snack standardisation