The genesis of the concept of blended spices can be traced to the Garam Masala - the original Indian 4 spice blend of cinnamon, pepper, clove, black cardamom, that impart flavour and aroma to gourmet Indian cuisine. Taste, the third critical aspect, was achieved through the additions of various spices known as colouring agents, souring agents, thickening agents, pungents etc.

Various other ingredients such as herbs, pulses and fresh spices were also added as cooling agents and nutritives. A combination of taste, flavour and aroma distinguished one gourmet Indian cuisine from another.

Sai Udyog took inspiration from these ancient and traditional culinary practices to create 18 blends of spices, herbs and condiments.

The blends, their usage, and a typical recipe where the blend can be used, follows.