The end result is an Indian dish that will taste authentic.
Restaurant Quality: We can punch our weight competing against restaurants. Don’t believe us? Try your favourite restaurant butter chicken, then try ours.
Less Plastic: One of our goals as a company is to use as little as possible of a wholly biodegradable plastic. As it stands, Master Indian Spice kits use only 2g of plastic. That’s more than 1000% less than competing products.
Flexible Recipes: One thing that our customers love is that there is more flexibility with our kits than with any other kits. You can start with the basic recipe and modify it all you want. For example if you decide you want to add ginger garlic paste instead of the powdered ginger and garlic, you can easily substitute it.
Compatible with almost any diet: Since it is so easy to substitute ingredients (coconut milk instead of cream, vegan margarine instead of butter, tofu instead of chicken, our kits are compatible with many different diets including vegan, vegetarian, AIP, paleo, gluten free, and dairy free!
Learn new Cooking Skills: Our kits take you through authentic processes. Whether you’re a novice cook, or a seasoned home chef, you’re going to learn new methods and techniques that are simple, and easy to reproduce, but very effective at creating flavour
We only use the freshest and most potent spices in our kits, guarenting the best flavour possible.
In addition, our spices are gluten free, contain no fillers and are free from common allergens. To lock in and preserve the freshness, we package in small batches in special food grade poly material. To achieve a similar result, you will have to toast and grind your own spices whole. In fact we encourage you to try! It just takes longer :)
By packaging the spice blends in 4 packages, we make the art of layering as simple as counting. This is really what separates an average Indian cook and a great one. In India, the concept of recipe is very new. The cooking technique has always been passed down generations. The quantity of spice and timing is mastered over a life time of practice. Breaking this down immediately elevates your Indian cooking to Master Chef level.
We leave the fresh ingredients to you. That being said, we have worked countless hours on each of our recipes, trying to eliminate only the ingredients that are not absolutely necessary.
The end result is an Indian dish that will taste authentic. It will remind you of the best Indian restaurant dishes, it will be easy, and - except to buy groceries - you won’t have to leave home to get it.
One complaint many people have about pastes and sauces is that they’re too hot.
Even in India, the level of spiciness in a dish should be ones own choice. An Indian cook decides how much spice to add based on who he or she is serving: Mild if it’s kids, medium if it’s many adults, and probably mouth-searingly hot if it’s him or herself.
The hot spice, which is the red chili powder, is in a pouch of its own. As a result, you can make your dish as mild or hot as you like, as it should be. But be warned: our red chili powder is the real deal: Kashmiri red chili, renowned across India (where it is known as lal mirch) It’s not what you will find in most grocery stores. This is very hot, treat it carefully.
We add the salt in all our kits (200 to 250mg or about 10% of the daily serving).
Indian food typically requires salt, but the addition of salt should also be left to the discretion of the chef. Almost all other cooking sauces, kits and spice blends have at least double the sodium as ours. As we have experimented with our recipes, we have found the salts that allow us to add the smallest amount of sodium to keep our kits the healthy cooking option that Indian food should be.