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Amma's Sambar Masala

from $7.50
Size:

Spice Level: Medium

Amma's Sambar Masala is the one I grew up on: Sunday sambar, idli for breakfast, rice and sambar for lunch. Single-origin Nagaur coriander, Pratibha turmeric (5.5% curcumin), Thalassery peppercorn and cumin, roasted with toor dal, chana dal, curry leaves and a little rice, then ground in small batches in Melbourne. A Silver Medal winner at the Royal Tasmanian Fine Food Awards 2026.

Use it for: sambar, dal, vegetable kuzhambu, upma and pongal. How: cook toor dal with tamarind and your vegetables, stir in the masala, simmer for 10 minutes, then finish with a mustard-seed and curry-leaf tadka.

No artificial flavours. No added preservatives. Eco-friendly packaging. Happy cooking, Sakthi

👉 See detailed recipes

Spice Level: Medium

Amma's Sambar Masala is the one I grew up on: Sunday sambar, idli for breakfast, rice and sambar for lunch. Single-origin Nagaur coriander, Pratibha turmeric (5.5% curcumin), Thalassery peppercorn and cumin, roasted with toor dal, chana dal, curry leaves and a little rice, then ground in small batches in Melbourne. A Silver Medal winner at the Royal Tasmanian Fine Food Awards 2026.

Use it for: sambar, dal, vegetable kuzhambu, upma and pongal. How: cook toor dal with tamarind and your vegetables, stir in the masala, simmer for 10 minutes, then finish with a mustard-seed and curry-leaf tadka.

No artificial flavours. No added preservatives. Eco-friendly packaging. Happy cooking, Sakthi

👉 See detailed recipes

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Nothing added - No artificial flavours. No added preservatives or additives. Fresh Harvest - Made with ethically sourced single-origin spices. Versatile - One Masala used in different ways. Roasted, ground and blended in Melbourne. Heritage in every Masala or Podi. Eco-friendly packaging.

Allergen Advisory: Given the extensive network of suppliers for the source ingredients and production in a shared kitchen setting, we cannot guarantee that this is an allergy-free product.

  • Single Origin Nagaur Coriander seeds, Dry red chillies, Australian Spilt chickpeas, Pigeon peas, Single Origin Cumin Seeds, Single Origin Pratibha Turmeric (5.5% Curc.), Single Origin Thalassery Peppercorn, Australian Curry leaves, Fenugreek seeds, Sona masoori raw rice, Asafoetida and Australian Salt

  • Keep in a cool, dry place. Make sure the container is airtight.

    Make sure the spice blends are transferred to an airtight container as soon as possible.

Why High-Grade Spices Matter

Flavour That Speaks Volumes

When you use high-quality spices, your taste buds immediately notice the difference. Low-grade or stale spices lose their potency over time, resulting in flat, underwhelming flavours. High-grade spices, however, are harvested at the peak of freshness and carefully processed to retain their essential oils, providing a vibrant and aromatic flavour that elevates any dish. They are farm-sourced via partners and single-origin.

Single Origin Coriander Seeds - Nagaur region of Rajasthan, Grown on a 50-acre family-run by Farmer, Ramsukh. Harvested in 2024

Single Origin Idukki Cardamom - Grade A, Njallani, grown by Farmer, Pious John. Harvested in 2023

Single Origin Kottayam Cloves - Handpicked, grown by third-generation farmer,Farmer, Babu. Harvested in 2023

Single Origin Tellicherry Pepper, Special Extra Bold, grown by farmer, Ashwin C. Harvested in 2023

Single Origin Ceylon Cinnamon - Grade C4/C5, True Cinnamon, grown on Deniyaya, Sri Lanka by Farmer, Dr.Malini K. Harvested in 2023

Single Origin Pratibha Turmeric, 5.5% Curcumin, grown on Alleppey, India by farmer, Rajini J. Harvested in 2023

Single Origin Pollachi Maze/Nutmeg, grown by farmer, Ranjith K. Harvested in 2023

Single Origin Malana Fennel Seeds by Farmer, Jignesh B. Harvested in 2023

Single Origin Nagaur Cumin Seeds by Farmer, Deeparam. Harvested in 2023

Single Origin Kashmiri Chilli and Pampore Saffron by Maqsood family. Harvested in 2022.

Single Origin Lakadong Ginger by Suchiang family.