Main content starts here, tab to start navigating

POP Masala Tin


A mixture of six whole spices, this masala is best fried or ‘popped’ in oil before adding to foods.

  • Heat up 2-3  tablespoons of oil or ghee to just shy of smoking and add 1 teaspoon of the seeds. They will pop and sizzle for 3-4 seconds, immediately after take the pan off the heat and add to rice, soups, stews. 

  • May also be added at the beginning of cooking but will need to be popped in oil or ghee first

  • Wonderful in dal (curried lentils), pilafs and complex curries.


Please check errors in the form above