Collection: Spices & Masala

Freshly ground organic Indian spices and masalas: no MSG, no artificial flavour, no anti-caking agents, and no bulking with cheap coriander powder.

Why Our Masalas Come in 50g Sachets

Ground spice loses its volatile oils within weeks of being opened. Cardamom in particular fades fast. A big jar means the last spoonful tastes of almost nothing.

Packing in 50 g means you open one at a time and the final cup tastes like the first. It is slightly less convenient and considerably better.

Use Less Than You Think

These are unbulked. Commercial masala is padded out with filler, so people are used to adding a heaped spoon. Start with a third of what you normally use, particularly with the chai masala.

The Range

• Chai Masala: cardamom-forward, for tea and masala doodh
• Chaat Masala: amchur and kala namak, for fruit and snacks
• Chaas Masala: jeera-forward and cooling, for buttermilk
• Dry Ginger (Sonth), Garlic, Curry Leaf, Methi and more single spices

Spices Are Also Medicine

This is not a marketing line. It is why Indian food is spiced the way it is. Chaat masala is built from digestives because fried snacks are heavy. Chaas masala is jeera and ajwain because buttermilk is taken after meals. The seasoning does a job.

Two Cooking Notes

Add garlic powder late. It burns fast and turns bitter in hot oil.
Add chaat masala at the end. Heat dulls the amchur and kala namak.

For Indian Families Abroad

This range ships worldwide and is one of our most-ordered categories internationally. Real curry leaf and unbulked chai masala are genuinely hard to find outside India.

Food products. Some blends contain salt. These statements have not been evaluated by the FDA.