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🌶️ Spices & Masalas
The masala dabba, refilled.
Haldi, mirch, dhania and jeera for the daily tadka; garam masala, chana masala and pav bhaji masala for the dishes the family asks for by name. Every blend here comes from a brand that has been grinding spices for decades.
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📖 How to choose
Spices & Masalas: the buying guide
Buy ground spices in 100 to 200 g packs and finish them within three months: ground spice loses its aroma quickly. Whole spices keep a year. Look for the FSSAI number, a recent manufacturing date and packs that are not swollen or clumped. Keep the masala dabba away from the stove; steam and heat are what fade the colour. Blends save time, but a pinch of fresh garam masala at the end lifts anything.