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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dark place, it maintains peak flavor for 6-12 months. It doesn't spoil but loses its aromatic potency over time.
Yes, you can freeze it in a vacuum-sealed bag to extend its shelf life up to 2 years, but ensure no moisture enters the bag.
A blend of Garam Masala with extra fennel powder, dry ginger powder (sonth), and a pinch of nutmeg/mace can serve as a close substitute.
Pure spice blends are gluten-free, but some commercial brands may use wheat flour or starch as an anti-caking agent. Always check the label.
It is generally more aromatic and 'warm' than 'hot,' though it does contain red chili and black pepper. The heat level varies by brand.
If the color has faded significantly or the aroma is weak/musty when rubbed between your fingers, the spice mix is past its prime.
Yes, it works well as a dry rub for roasted meats or to flavor hearty lentil stews and beef curries.
Traditional spice mixes do not, but some commercial 'instant' versions might. Check the ingredient list for Monosodium Glutamate.
Typically, 50-60 grams (about 5-6 tablespoons) of Nihari spice mix is used for 1 kg of meat, depending on desired intensity.
nihari spice mix is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 11.2 grams of protein, it's a nutritious addition to many dishes.
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