In the current study garam masala powder from organically produced seed spices was developed and to retain its quality for a longer time, a storability study was carried out using different packaging materials. The garam masala was first standardized with the combination of key ingredients i.e. coriander seeds, cumin seeds, dry ginger powder, black pepper, cardamom pods (green), bay leaves, cinnamon, nutmeg, shah jeera and asafetida. The prepared garam masala was tested on dhal and dum aloo curry based on the hedonic score for sensory evaluation. The best masala was again compared with the commercial brands available in the local market. Hedonic scores were recorded and acceptability comparisons were performed with the popular brands available. The standardized garam masala was assessed for essential oil and total oil content and microbial load under different packaging materials (100gauge polythene bag, 200gauge polythene bags, aluminium foil bag, vacuum packing and paper bag) for 18 months with a 6-month interval. The maximum essential oil content (2.58 %, 2.51 % and 2.5 %, respectively) at 6, 12, and 18 months of storage was recorded in the garam masala packed in vacuum packing (polythene 100 gauge). The highest total oil per cent was recorded in vacuum packing (1000gauge polythene) which was 11.96%, 11.6% and 10.1% respectively for 6 months, 12 months and 18 months of storage. The bacterial count in different packaging materials was within the safer limit of consumption. The fungal count was absent during the storage period. The garam masala was found acceptable in quality parameters i.e. essential oil, total oil and microbial load till 18 months of storage. The findings showed that the packaging materials had a marked effect on the concentration of essential oil and total oil of garam masala and the garam masala may be packed in vacuum packaging and aluminium foil packaging for 18 months for longer shelf life.