A small selection of spices can take everyday cooking in many directions. Build your masala dabba around what you cook most often.
Start with versatile favourites
Turmeric lends colour, cumin adds earthiness, coriander brings a citrusy warmth, and chilli adds heat. Garam masala can finish many savoury dishes with aromatic depth.
Keep aromas fresh
Store whole and ground spices in clean, dry, airtight containers away from heat and direct light. Use small quantities regularly.
Find your own balance
Taste as you cook and start with modest amounts. Different Indian regional cuisines use very different spice profiles.
This is general food inspiration and not a statement about the ingredients of fictional Naativa Ruchi products.