FAQ – All About My Spice Blends

If this FAQ does not answer your questions, please email your questions to me at bina@binamehta.com, and I will answer them as soon as possible.

1. Why did you start your spice company?
I was teaching Indian cooking classes, and my students asked me to make some spice blends for them to use so that they wouldn’t have to buy so many spices, including rare ones that are hard to find. That way, they could have the combinations in a bottle all ready to go to use in their recipes.

2. Why did you create the specific spice blends that you did?
The spice blends are the combinations that were used in my daily meals when I was growing up in India. When I was teaching Indian cooking classes, I was teaching regional dishes. My Aromatic Chai is a staple of Indian culture and cuisine. It’s also a sweet flavor and complements the other savory blends. Bombay Masala is from the Bombay street food culture. I chose to do a blend of Garam Masala because it’s commonly used all over India and varies per region, so I made the blend to my taste. My Maharani Masala spice blend is from my Gujarati heritage and is what I grew up with. My Roasted Cumin is a staple, standard spice in India. Tikka Masala is from North India and is famous all over the world. Not to mention, the flavor of my blends will delight your senses like nothing else!

3. What spices do your spice blends contain?
My Aromatic Chai contains black peppercorns, cardamom, cinnamon, cloves, ginger powder, mace, nutmeg, and saffron.
My Bombay Masala contains ajwain seeds, amchur powder, black pepper, black salt, coriander power, Garam Masala, ginger powder, Himalayan salt, Hungarian paprika, Kashmiri chili powder, Reshampatti powder, Roasted Cumin.
My Feisty Tiger contains cumin, fennel, fenugreek (methi), mustard, onion seeds (kalonji/nigella).
My Maharani Masala contains ajwain seeds, amchur powder, black sea salt, coriander, curry leaves, fennel, ginger, Kashmiri chili powder, Reshampatti chili powder, and turmeric.
My Roasted Cumin contains roasted cumin seeds only and is not a blend.
My Tikka Masala contains allspice, black pepper, cardamom, cilantro, coriander, cumin, garlic, ginger, Kashmir chili, kasoori methi, lemon peel, mint, nigella seed, onion, paprika, and saffron.

4. Where do your spices come from?
My spices are sourced worldwide. Most of the spices in my blends are from India, including coriander, cardamom, Tellicherry pepper, and cumin, just to name a few. I source my cinnamon from Saigon because I like the flavor, and it is better quality. The saffron in my blends is from Spain.

5. Are your spice blends limited to Indian cuisine only?
Absolutely not! My blends can be used to enhance any dish and any cuisine from any country. You can add it to meatloaf or sauteed veggies or use it as a rub for beef, pork, chicken, or fish. Try my blends in your favorite vegetarian and vegan recipes to add complex flavor. Sprinkle my Aromatic Chai on your favorite ice cream for a delightfully spiced treat or sprinkle my Bombay Masala on sweet potato fries to zest them up and add another dimension of flavor. One of my favorite recipes, Savory Oatmeal, uses my Garam and Maharani together for a hearty breakfast meal. Or snazz up your avocado toast with a few dashes of any of my blends. I have several non-Indian recipes on my website, including Butternut Squash with Whole Wheat Pasta, Roasted Brussels Sprouts, Sauteed Green Vegetables, Bina’s Bombay Potatoes, Gluten-Free Pumpkin Bread, and Chai Spiced French Toast. The possibilities are endless.

6. I don’t like spicy foods. Are your spice blends really spicy?
My blends have a variety of complex flavors, and two of my blends, Bombay Masala and Tikka Masala, are spicier than the others. But they’re not so spicy that they will burn your mouth or anything like that. It depends on your tolerance. My Garam Masala is complex but not spicy. You can also tame some of the heat in any of my spices with yogurt because it’s sweet and counterbalances the spicy flavors. Mix the Tikka Masala with yogurt to create a marinade for any meat.

7. Why are your spices hand roasted and what difference does it make?
When the whole spices are roasted, the heat unlocks the essence of the spices and releases the complex flavors that are locked inside. You get refined flavor that lasts longer and is fresher. The heat also releases phytonutrients from the whole spices, which have many health benefits, such as aiding digestion and reducing inflammation.

8. You say your spices are based on Ayurveda. What exactly does that mean?
Well, Ayurveda is an ancient science which involves many different subjects, such as biology, physics, chemistry, and herbology to name a few. It’s a complex philosophy related to balance of mind, body, and spirit. Nature is constantly and silently offering us choices of lifestyle and foods. Holistic approaches to living are at the root of this philosophy, which is what I used to create my blends. My spice blends contain spices that have scientifically proven health benefits. Many of the spices in my blends are anti-inflammatory, antioxidant, antibacterial, antiviral, immunity boosting, and aid in digestion and metabolism. If you would like to read more about Ayurveda, click here for an excerpt from my cookbook, Turmeric & Spice.

9. Do your spice blends contain wheat, soy, or peanuts?
No, my spice blends do not contain wheat, soy, or peanuts.

10. Do your spice blends contain MSG, artificial flavors, fillers, or other additives?
No, my spice blends do not contain MSG, artificial flavors, fillers, or other additives. They are made and packaged locally and contain only the spices listed.

11. What is your spice blends’ recommended shelf life for optimum freshness and flavor?
Since my spice blends are hand roasted and freshly packaged in glass bottles and sealed, they will maintain their freshness and flavor for up to two years. I have stored my blends in my own kitchen and have tested their flavor after two years, and they still had potent flavors.