In this blend, the flavouring agents marginally predominate the taste elements. Consequently the blend is less steeped in pungency. For chicken curry, this gives the right balance between the spice-elements and other ingredients in the dish.
Asafoetida, Bengal Gram, Black Cardamom, Black Gram, Black Pepper, Cardamom Seeds, Cassia, Chilli, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Garlic, Fenugreek, Kasuri Methi, Mace, Nutmeg, Poppy Seeds, Turmeric
