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10 Types of Food Masala You Should Buy For Your Next Recipe

Whether it's your favourite salad or the mouth watering dishes your mom makes, the taste of every dish enhances if we use food masala correctly. Understanding the taste and smell of every spice and using it for dishes is no easy task. It takes time and finesse because as they say, cooking is an art. More so Indian cuisine is so vast and it uses masalas very frequently in almost all dishes. 

Food masala is nothing but “a blend of spices” that’s used in various dishes and across indian cuisines. Each type of masala is a blend of various other masalas to make the perfect chat masala, pav bhaji masala and even garam masala. In order to make these masalas, they are often toasted in a pan for a few minutes and then grounded to make a fine powder. Food masalas not only add aroma to the dishes but also delicious and distinct flavour. 

Even though with such a tremendous regional diversity where some aspects of language, culture and tradition changes every few 100kms, there’s something that has bound us together. And that’s nothing but the undying love for food and its eccentricities. Every home, every city, every cook has a different way of cooking and these food masalas play an important role in bringing out the best taste in any dish. 

If you’re a food connoisseur and love food anyway, keep reading about the various food masalas every indian kitchen has.

Must Buy Food Masalas Foy Your Next Recipe:

  • Dum Aloo Masala:
    Potatoes in itself are the most loved vegetable. That goes with everything. As a main dish, as a side dish, it makes every lunch and dinner tasty and loved. Just like dum aloo that every kid and adult loves. The main ingredients of this masala are Coriander, Turmeric, Chilli, Black Pepper, Big Cardamom, Cumin, Dry Ginger, Bay Leaf, Clove, Nutmeg, Small Cardamom, Cinnamon, Mace, Poppy Seeds, Salt.
  • Garam Masala : Garam means hot and garam masala is used in a variety of indian cuisines dishes to add that extra flavour and hotness to the recipe. It’s often used in daily cooking but should be careful with overuse. The main ingredients in this masala are Coriander, cumin, black peppercorns, fennel seeds, cloves, cinnamon, green/black cardamom, and some others depending upon what you want to add more.
  • Chaat Masala:
    The tangy masala is a favourite among street food stalls and is also used on salads, fruits plates and some food recipes as well. The main ingredient for this masala is Amchur (dried mango powder), cumin, coriander seeds, dried ginger, black salt, black pepper, asafoetida, red chilli powder, carom seeds, mint powder.
  • Sambar Masala :
    South Indian food is a very loved cuisine and sambhar is a constant in most of these recipes. This masala is more of a vegetable stew masala but there is no sambar without sambar masala. The main ingredients in sambar masala are coriander seeds, bengal gram, black gram, toor dal, red chillies, fenugreek seeds, curry leaves, cumin, black pepper, asafoetida, turmeric.
  • Pav Bhaji masala :
    Pav means bun and bhaji means sabzi or vegetable curry. Another loved dish for both street side lovers and at home cooks. This food masala contains coriander, cloves, cinnamon, cumin, black pepper, bay leaf, black cardamom, fennel seeds, turmeric, amchur, red chilli powder.
  • Chole Masala :
    More prominent in north indian cuisines this food masala is used in both chole curry and kabuli chana. Chole is one of the most loved dishes paired with different other side dishes such as naan, roti and paties as well. The main ingredient in this food masala is Kashmiri red chillies, black and green cardamom, cinnamon, cloves, nutmeg, mace, bay leaf, coriander, cumin, fennel, shah jeera, black pepper, dry ginger, black salt, amchur.
  • Kasoori methi Masala :
    Herbs are a great way to add texture and earthy aroma and taste. Kasoori methi masala can be used in any vegetable or curry you wish. The main and only ingredient is dried crumbled fenugreek leaves.

  • Jal Jeera Masala:
    This powder has a very tangy and salty taste as its flavour. It’s used in making summer drinks and also added to pani puri. The main ingredients of this masala are cumin, ginger, black pepper, mint, black salt, some fruit powder (usually either mango, or some kind of citrus zest), and chili or hot pepper powder.
  • Sabzi Masala :
    this masala in itself spells its meaning. This masala can be used in any vegetable or curry to add that extra flavour of healthy and strong mix of spices. The main ingredient of this masala are Cumin Powder, Coriander Powder, Hairy Cucumber Powder, Salt-Free Flow (Dry Powder) Red Chilli Powder, Turmeric Powder, Poppy Seed Powder, Black Pepper Powder, Cinnamon Powder, Black Salt Powder, Fennel Powder, Kasoori Methi Powder, Big Cardamom Powder, Dry Ginger Powder, Black Stone Flower Powder, Nutmeg Powder, Tailed Pepper Powder, Clove Powder, Hing Roasted. This food masala is made up differently from kitchen to kitchen but these are some of the species that are used to make it.
  • Amchur Masala:
    Amchur masala is a strong tangy flavour used in a variety of dishes from vegetables to curry, fruit plates to street food stalls. The main ingredient of this masala is dried unripe green mangoes which is used as a citrusy seasoning for a variety of recipes.


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