Which Curry Masala Should You Buy? Mild vs Medium vs Hot Basaar Guide

Not sure which curry masala to buy, mild, medium, or hot? You're not alone. With similar packaging and names, it's easy to pick the wrong basaar and end up with a curry that's either too spicy or lacking flavour. 

In this guide, we’ll break down the differences and help you choose the right curry masala for your cooking style and spice preference.

What Is Basaar / Curry Masala?

Basaar is a blended curry powder, typically built around a base of coriander, cumin, turmeric, and chilli, used as the foundation for Kashmiri-style curries. Rather than measuring out individual spices for every dish, a good basaar blend gives you a consistent, balanced flavour in a single scoop  which is why it's such a kitchen staple across South Asian households.

The main thing that varies between different basaar products isn't really the core flavour profile, it's the heat level, which is where mild, original, and extra hot versions come in.

Mild vs Medium vs Hot Curry Masala: Key Differences

Mild vs Medium vs Hot Curry Masala: Choosing the Right Heat Level

Mild basaar is built for flavour first, with the chilli content kept low, making it a good starting point for anyone new to cooking curry from scratch, or for households cooking for people with a lower spice tolerance. The mild version of King of Spice Kashmiri Curry Masala keeps all the depth of the blend without overwhelming heat.

Original (medium) basaar strikes the everyday balance; most curry recipes are built around enough heat to feel like a proper curry, without tipping into genuinely spicy territory. This is generally the safest default if you're cooking for a mixed household with different spice preferences. King of Spice's original Kashmiri curry masala basaar comes in a wide range of sizes  from a 300g pack for occasional cooking up to a 600g or 1.25kg pack for households that cook curry regularly.

Extra hot basaar is for genuine chilli lovers, a noticeably fiercer heat level built for those who find even a "hot" restaurant curry too mild. If that's your household, the extra hot Kashmiri curry masala is available in a 500g size as well as a larger 1.25kg pack for regular use.

For a different take on the same style, Azad's Kashmiri bassar offers a hot option with its own distinct blend, alongside a medium version in a larger 600g pack for those who find the hot version a step too far.

Regional Curry Powders Beyond Basaar

Not every curry masala follows the Kashmiri basaar style. A few other regional blends are worth knowing:

Tandoori masala is built specifically for marinating and grilling.  The East End Tandoori Masala 1kg is a solid choice if you're cooking tandoori-style chicken or fish rather than a wet curry.

Madras curry powder brings a different regional profile entirely. With its own balance of heat and spice, the East End Madras Curry Powder, Hot, 1kg is worth trying, if you want to branch out from the Kashmiri style altogether.

For a straightforward, no-frills option, Alamgeer's curry masala in a 600g pack is a reliable everyday blend without committing to a specific regional style.

Ready-Made Curry Pastes: The Faster Alternative

If you want the flavour of a curry masala without building the dish from scratch, ready-made pastes are worth keeping in the cupboard. Balti masala paste is designed specifically for the fast, high-heat style of cooking balti dishes are known for  Shaheen's balti masala paste in a 175g tub is a convenient option for exactly that. The same brand also makes a pilau masala paste, aimed at flavouring rice dishes rather than meat curries.

For grilled or tikka-style dishes, a tikka botti paste like Laziza's 330g version handles the marinating step in one go, while chilli-forward sauces such as Hibah's masala chilli sauce work well as a quick flavour addition to already-cooked dishes.

How to Use Curry Masala Effectively

A few tips to get the most out of any basaar or curry powder:

• Bloom it in oil first. Cooking the masala briefly in hot oil before adding other ingredients helps release its full flavour, rather than adding it straight into liquid.
• Start lower than you think. It's easier to add more masala partway through cooking than to fix an overly strong or spicy dish.
• Store it properly. Keep curry masala in an airtight container away from direct light and heat to preserve its flavour for longer.
• Match the heat to your dish, not just your tolerance. A subtle dish with delicate ingredients can get overwhelmed by an extra hot blend, even if you personally enjoy spicy food.

Conclusion

Choosing the right curry masala comes down to two things: the heat level your household actually enjoys, and whether you're after a traditional Kashmiri basaar or a different regional style like tandoori or Madras. Starting with a smaller pack in the original or medium heat level is the easiest way to find your baseline before branching out into milder or hotter versions  and once you know your preference, the larger packs make far more sense for regular cooking.

Frequently Asked Questions

What's the difference between basaar and garam masala? 

Basaar is typically a curry-specific blend built around coriander, cumin, turmeric, and chilli as its base, forming the foundation of a curry, while garam masala is usually a warmer, more aromatic spice blend added toward the end of cooking to finish a dish rather than build its base flavour.

Is King of Spice basaar the same as other curry powders? 

While many curry powders share a similar base of spices, blends vary noticeably between brands in both heat level and flavour balance. Trying a smaller pack size first is a good way to find the blend that suits your taste before committing to a larger one.

Which heat level should I choose if I'm not sure? 

The original (medium) version is the safest default for most households, since it balances genuine curry flavour with a heat level most people can comfortably enjoy.

Can I use curry masala for dishes other than curry? 

Yes, many people use curry masala to season roasted vegetables, marinades, or even eggs, though it's specifically formulated with curry dishes in mind.