In our shahi gorom moshla, the plain Bengali gorom moshla (comprising only cardamom, cloves and cinnamon) is given the royal treatment by the addition of some more expensive spices such as mace, nutmeg, brown cardamom, etc. Shahi gorom moshla is best reserved for robust onion-ginger-garlic based meat or fish recipes such as kormas, kaliya, chaanp, khuska or polao. This is primarily a “finishing” spice, but is also used in marination for curries, kababs and more. We source premium-grade spices that we grind freshly by hand, in small batches,for the finest texture and flavour.
Made fresh using Bong Eats’ recipe, just as you would make it at home. No fillers, no hidden ingredients—just good quality spices.
ingredients
green cardamom, cinnamon, cloves, black peppercorn, dried red chilli, bay leaves, black cardamom, mace, nutmeg
processing
ground in small batches
storage
store in air-tight jars, away from direct sunlight and moisture
what you can cook with it
Use shahi gorom moshla to flavour egg, chicken or meat gravies.
