Make Father's Day Special with the Cassia at Home Range

If you’re after the perfect foodie gift this Father’s Day, Cassia at Home can be your one-stop shop with their Signature Spice Blend Kit.

This trio of spice blends contain 3 x 200g jars of chef Sid Sahrawat’s favourite spice blends used in the kitchen of Auckland’s much-loved restaurant, Cassia.

The three spices include:

1. Garam masala – an essential spice mix for those who love to eat and cook Indian food!

Garam Masala is a rounded mix of hot, peppery flavours with a sweet edge. Bay leaves, peppercorns, cloves, cassia bark, mace, cardamom, cumin, coriander & chilli. This is an essential spice mix for those who love to cook AND eat Indian food.

To add extra kick to your curry sauce, add some Garam Masala during the final stage of cooking. Deliciously decadent and versatile, and used very differently throughout Indian regions. People in North India sprinkle Garam Masala over finished dishes to heighten their flavour. 

Tip: Roast a whole cauliflower in the oven and then spice it up by sprinkling 2 generous teaspoons of Garam Masala blend over the top.

2. Chaat masala – a staple found at street food vendors across India.

Chaat Masala, has a clean, fresh taste with distinctive tangy notes. This Indian spice blend is a staple within kitchens and street-food vendors across India. A tangy blend of amchoor (dried mango powder), cumin, coriander, dried ginger, black pepper, asafoetida (hing) and chilli powder.

Tip: Use Chat Masala as a seasoning on your favourite curries, fries, roast potatoes, scrambled/ fried eggs, barbequed and grilled meats. Chat Masala is also delicious sprinkled on cooked vegetables, grilled corn, fresh cucumber, fruit salad and even plain yoghurt.

3. Tandoori masala – which is ideal for yoghurt or oil-based marinades and rubs.

Tandoori Masala is a warm, sweet and fruity bouquet of spices. Traditionally, this spice mix is used for meals cooked in a clay oven known as a tandoor. 

Tip: Mix it with yoghurt to make a marinade for chicken, red meat and fish. It gives the meat a lovely red exterior and a moreish, savoury flavour. Add one teaspoon (of each) chilli powder, crushed ginger and garlic to the tandoori yoghurt marinade. Generously coat chicken/prawns/fish/red meat with marinade for 2-4 hours or overnight. Cook on a BBQ for bombastic tandoori flavour. 

“These spice blends are there to help you add oomph to your Indian dishes. I love using them at home and in the Cassia kitchen. I have included a few tips and tricks below to get you started. But it’s all about experimenting and having fun! Enjoy!” – Sid Sahrawat

These spice blends are available for purchase from the Cassia at Home website, all Farro Fresh stores and select Fresh Choice supermarkets.  

Other gifting ideas include:

Cassia at Home simmer sauces – also available at Farro and select New World and Fresh Choice supermarkets nationwide.

Cassia at Home Essential Spice Kit – available online here.

Cassia at Home Candle – available online here.

For recipes and tips follow @cassia_home