Every kitchen here keeps roughly the same twelve things, and the difference between a good masala box and a tired one is almost entirely about how it was bought and how it is kept.
What is on our shelf
The whole spices we keep, per 100g:
- Tej patta ₹40 · Saunth ₹80 · Dalchini ₹90
- Shah jeera ₹90 · Star anise ₹90 · Kali mirch ₹99
- Laung ₹120 · Jayfal ₹130 · Badi elaichi ₹240
- Javitri ₹280 · Hari elaichi ₹440
Plus saunf, mukhwas and herbs from ₹30, and the seeds shelf from ₹25.
Whole, not ground
Ground masala starts losing its aroma the day it is milled, and by the time a packet has sat in a shop and then in your cupboard, a good part of what you paid for has gone. Whole spices hold it for a year.
The exception is what you use in large amounts and grind weekly anyway - dhania, for instance. For laung, elaichi, dalchini and jayfal, whole is not a preference, it is the only sensible way to buy.
Buy the small pack at the expensive end
At ₹40 for 100g, tej patta in 250g makes sense. At ₹440, hari elaichi does not - you use it by the pod, and 250g will lose its aroma long before you finish it. The rule that saves the most money in this shop is simply: buy the cheap end in bulk and the expensive end small and often.
How to tell fresh from old at the counter
- Break one. A fresh dalchini stick snaps and smells immediately. An old one bends.
- Elaichi should be green, not khaki. Colour fades with age and with sitting in the light.
- Kali mirch should be heavy for its size and hard. Light, hollow peppercorns have dried out.
Ordering in Salumbar
The whole masala shelf is on this site with live prices. Free delivery inside Salumbar over ₹200, same day if you order before 5 PM.
If it is easier to just send the month's list, WhatsApp it to us - we will weigh it, price it and deliver it the same way.
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