Description

Korma has its roots in the royal kitchens of the Mughal courts, where chefs slow-braised meat, nuts, yoghurt and saffron to create gravies of exquisite softness and fragrant elegance. Popular for refinement rather than heat, Korma became a beloved dish across India.

Spice Zen’s Korma Spice Blend traces this lineage with a thoughtful balance of fourteen certified organic spices. Coriander and cumin form the gentle foundation; cardamom, cinnamon, nutmeg and mace add sweet-aromatic lift; fennel lends natural sweetness; while Kashmiri chilli provides colour without heat. Each spice is lightly roasted to awaken its essential oils, then slow stone-ground to create a blend that blooms instantly the moment it meets ghee.

Velvety and mild by nature, Korma is loved by families and the perfect dish for introducing children or spice-shy cooks to Indian flavours. Yet it remains elegant enough for celebrations, entertaining, and modern fusion dishes, from creamy Korma pasta to aromatic tray-bakes and plant-based bowls.

Every batch is hand-roasted, slow-ground and blended in small lots at our gluten-free Sydney facility, then packed fresh in recyclable amber glass jars to protect its fragrance and colour.

Flavour & Aroma Profile

Creamy, warm and sweet-aromatic with delicate cardamom, golden turmeric, fennel sweetness, nutmeg–mace richness and a soft Kashmiri chilli glow.

How to Use

Use 1–1½ tbsp per 500 g of protein or vegetables.
Bloom in ghee or oil for 30 seconds for best fragrance.
Build your sauce with yoghurt, coconut cream or nut paste.
Add saffron for Mughal-style luxury; add cashew paste for richness.

Adjust to Taste:

For children / milder dishes, use less spice mix or add extra yoghurt or coconut cream.
For deeper aroma, add ½ tsp more Spice Zen Korma Blend near the end.
For silkier texture, add almond or cashew paste.

Perfect For

Chicken, lamb, vegetables, paneer or tofu and creamy curries
Festive meals
Mild family-friendly curries
Elegant home dining
Modern fusion dishes

Wellness Note

In traditional Indian kitchens, sweet-aromatic spices such as cardamom, cinnamon and nutmeg are long appreciated for their warming, comforting qualities within everyday cooking.

Presentation & Storage

Hand-roasted, stone-ground and blended in small batches, then packed in recyclable amber glass jars to protect aroma and freshness.
Store in a cool, dry place away from heat and sunlight.

Ingredients & Nutritional Information

Organic Ingredients: Coriander Seed, Cumin Seed, Kashmiri Chilli, Cardamom, Fennel Seed, Red Chilli Powder, Black Pepper, Ginger, Turmeric Powder, Cloves, Cinnamon, Mace, Nutmeg, Bay Leaf.

Recipe Inspirations & Pairings

Cooking Inspirations

Mughal-style chicken or vegetable korma
Paneer, tofu or mushroom Korma
Korma pasta, Korma gnocchi, creamy Korma noodles
Tray-baked Korma vegetables
Korma chickpeas or lentils
Korma pot pie, pie filling or lasagne sauce
Coconut Korma & white Korma variations

Signature Recipes

1. Mughal-Style Royal Chicken Korma

Ingredients

500 g chicken thigh, diced
1–1½ tbsp Spice Zen Korma Spice Blend
2 tbsp ghee (or neutral oil)
2 medium onions, pureed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp plain yoghurt (or dairy-free yoghurt)
2 tbsp cashew paste (40 g soaked & blended)
1 cup water (adjust)
¾ tsp salt
4–5 saffron strands (optional)
Fresh coriander
Toasted nuts (optional)

Method

Heat ghee in a heavy pot; add pureed onion and sauté until pale golden.
Add ginger & garlic paste; cook 1 minute.
Add Spice Zen Korma Blend and sauté 20–30 seconds.
Reduce heat; whisk yoghurt in slowly, stirring continuously.
Add cashew paste and saffron; simmer 2–3 minutes.
Add chicken; stir to coat.
Add salt and water; bring to the boil, then cover and simmer 15 minutes.
Uncover and simmer 3–4 minutes to thicken.
Garnish with coriander and toasted nuts.

Make it lighter: use more yoghurt and less nut paste.

Make it richer: add coconut cream or extra cashew paste.

2. Creamy Vegetable Korma Bowl

Ingredients

3 cups mixed vegetables or 300 g paneer/tofu
1½ tbsp Spice Zen Korma Spice Blend
1 tbsp ghee or oil
1 onion, chopped
1 tomato, chopped
½–¾ cup coconut cream or yoghurt
Salt

Method

Sauté onion until soft.
Add tomato; cook until pulpy.
Add vegetables or paneer/tofu; toss well.
Add Korma Spice Blend; sauté briefly.
Add water if needed and simmer until vegetables are tender.
Stir in coconut cream/yoghurt to finish.

Variation: Add pineapple or raisins for a mild Kashmiri-style sweetness.

3. Korma Tray-Bake

Ingredients

Mixed chopped vegetables or chicken strips
1–1½ tbsp Spice Zen Korma Spice Blend
1–2 tbsp Sunflower Oil
Salt
2–3 tbsp coconut cream (optional, to drizzle after baking)

Method

Toss vegetables/chicken with oil, Korma Blend and salt.
Bake at 200°C for 20–25 minutes.
Drizzle with coconut cream or yoghurt to serve.

Pair It With Spice Zen Cold-Pressed Oils

Sunflower Oil, clean & perfect for sautéing onion bases.
Coconut Oil, ideal for vegetable or dairy-free Kormas.
Mustard Oil, adds deeper North Indian warmth.

Pair It With Spice Zen Teas

Assam Black Tea, malty contrast to creamy gravies.
Masala Chai, warm and aromatic after indulgent meals.
Turmeric Tisane, grounding herbal finish.

Payment & Security

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Korma Spice Blend

Luxurious, gently aromatic and quietly indulgent, a handcrafted Mughal-inspired blend that brings the silken warmth of classic Korma into the modern kitchen.

No Onion or Garlic|Nut Free|No Added Salt or Sugar

$11.50

Tax included.

Size: 30 gm

30 gm 60 gm 95 gm

Free Shipping in Sydney metro for orders over $75
Free Shipping in Australia for orders over $150

Description

Every batch is hand-roasted, slow-ground and blended in small lots at our gluten-free Sydney facility, then packed fresh in recyclable amber glass jars to protect its fragrance and colour.