FAQs.Short & honest.
Everything people usually want to know before their first order: what goes into the blends, how to cook with them, and how delivery works. Still stuck? Ask us directly.
The blends themselves.
What makes Roosma different from other spice blends? +
Most blends are all-purpose mixes designed to go with everything, which usually means they're optimised for nothing. Roosma blends are purpose-built: we build each one for a single dish type. Basaar is a curry base. Bhaji is a bhaji mix. Each is built for its dish, and does it well.
Are there any fillers, anti-caking agents or additives? +
No. Every Roosma blend is made from real spices and ingredients, nothing added to bulk out the packet or extend shelf life artificially. The ingredient count runs from 4 to 9, depending on the blend. You can read every ingredient on the back of the pack.
Are the blends vegetarian / vegan? +
Yes, every Roosma blend is vegetarian and vegan. Bhaji is the one to watch if you follow a strict plant-based diet: check the allergen info for your batch as manufacturing processes can vary.
How spicy are the blends? +
Most of our blends have a clearly marked heat level. Bhaji is mild, Basaar and Fish Masala are medium, and Seekh Kebab is medium-hot. Garam Masala is more of an aromatic finishing blend, so it's about warmth rather than heat. None of them are designed to be blow-your-head-off hot. The focus is on flavour, not competition.
Cooking with Roosma.
Are the blends all-purpose, or built for a specific dish? +
Each blend has a job it does best, but they're flexible. Basaar makes a great curry base and works well as a marinade. Fish Masala works on paneer and prawns, not just fish. Garam Masala finishes almost anything. The recipe pages give you ideas beyond the obvious.
Do I need any other spices? +
No. That's the point. Everything you need is in the blend. You just add the protein, a few fresh ingredients, and cook it properly. The only exception is Garam Masala, which is a finishing spice, not a base, so it works alongside, not instead of, a curry blend.
Where can I find recipes? +
On the Recipes page, one recipe per blend, built around the simplest possible version of the dish. More will follow.
Ordering & delivery.
Where do you ship? +
Currently UK-wide. Free shipping on orders over £30. International shipping is being explored, sign up to the newsletter to be the first to know.
How long does delivery take? +
2-3 working days for standard delivery. Orders placed before midday on a working day are dispatched the same day where possible.
Can I buy Roosma in shops? +
Not yet, but we're working on it. If you run a deli, farm shop, restaurant or food hall and want to stock Roosma, email wholesale@roosma.com.
Spice questions, answered.
What spices are used in onion bhaji? +
Coriander, red chilli, turmeric and fenugreek, on a base of gram flour and rice flour. That’s the whole spice list for a bhaji, and it’s what goes into our Bhaji mix. The fenugreek does more than its share: that warm, savoury curry-house smell comes from it.
What spices go in a seekh kebab? +
Fewer than people expect. Red chilli, cumin and coriander, with salt. Seekh kebab was never a long-list dish. What separates a good one from a dry one is the fat in your mince and how hard you knead it, not a secret spice.
Why do you add garam masala at the end of cooking? +
Because the aromatics escape. Star anise, cardamom and cinnamon are volatile, so an hour of simmering boils off what makes them worth having. Add garam masala in the last few minutes, or over the finished dish, and the heat opens them up instead. Treat it like cracked pepper.
What’s a good substitute for garam masala? +
Nothing matches it, but you can get close with equal parts ground cumin and coriander, a pinch of cinnamon and a crack of black pepper. What you’ll miss is the depth, which comes from black cardamom and star anise. Those two are the reason garam masala tastes like garam masala.
What fish works best for masala fish? +
Firm white fish. Cod, haddock, tilapia and basa all work, in fillets around 1.5 to 2cm thick. Avoid salmon, its oils fight the spices, and skip delicate flat fish like sole, which break up before a crust forms. Frozen is fine if you thaw and dry it thoroughly.
Can I use a curry blend instead of garam masala? +
No, they do opposite jobs. A curry blend like Basaar builds the dish from the start. Garam masala finishes it at the end. Use a curry blend as a finisher and it tastes raw. Use garam masala as a base and it fades to nothing.