Spice Boxes

Round masala dabbas and spice boxes that keep haldi, jeera, rai, mirch and the rest of your daily masalas together beside the stove.

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Many of us inherited a spice box along with our first recipes: a round dabba with seven small katoris, a spoon tucked inside and a lid that rattles. The masala dabba is still the fastest way to cook, because everything a tadka needs is open in one movement.

Most dabbas hold seven bowls, enough for turmeric, cumin, mustard seed, red chilli, coriander powder, garam masala and either salt or hing, though the mix changes from kitchen to kitchen. Look for an inner lid under the outer one, which keeps powders from scattering and helps them stay fresh. Steel is the common choice; wooden boxes with sliding lids are used in some homes for whole spices.

Refill a spice box in small amounts so masalas do not lose aroma, wipe the katoris dry before topping up, and keep it away from the steam of the pressure cooker.

Frequently Asked Questions

How many compartments should a masala dabba have?

Seven is the common number and covers most daily cooking. Families that use many whole spices sometimes add a second box with larger compartments.

Why does my spice box have two lids?

The inner lid, usually clear or flat steel, sits directly on the katoris so powders do not spill or mix when the box is opened. The outer lid keeps out moisture and kitchen grease.

How do I stop masalas getting damp in the box?

Keep the box away from the stove's steam, close it after each use and always use a dry spoon. Refilling in small amounts also helps.

Is a masala dabba a good gift?

It is a common and practical gift for weddings and housewarmings in many families, especially for someone setting up a new kitchen.