Sunday Special Mix Masala: Elevate Your Weekend Cooking – 365 Spicery | Premium Indian Spices Manufacturer & Exporter

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Farm Story

Grown by the Farukh family on their ancestral land in Pulwama in the Kashmir valley, from seed that has been passed down for generations, alongside purple stripe heirloom garlic. This is true Kashmiri mirch - hot as ever, and with that deep color and heat that iconic Kashmiri dishes like our farm partner Bashir Ahmed's famous rogan josht is known for! - Read The 365 Spicery Chilli Primer that our recipe editor Asha put together for more information about the differences between all of our chillies, including how to dehydrate whole chillies, and ideas for how to use them!

Farm Story

Grown by Raqib Mushtaq on his family's 3.75 acre farm in the historic saffron district of Pampore, where they have been growing saffron for as far back as his grandparents can remember. Brought to the Valley by Persian traders in the 12th century AD, Kashmiri saffron's reputation as being the pinnacle of flavor and aroma precedes it. One whiff of Raqib's harvest and I knew it was all true!

Farm Story

Pink Pahadi Garlic is sourced for us by Tons Trails — a community enterprise dedicated to bringing high-value economic engagement to 37 Himalayan villages. It is grown alongside rajma beans, apples, and lots of happy grazing goats!

Farm Story

This black tea is organically farmed on Chota Tingrai, an estate in the Tinsukia region of Assam that is one of the first tea estates to be owned and operated by an Indian family in independent India. Situated in the fertile valley of Brahmaputra, a major river that connects India, Tibet and Bangladesh, the Chota Tingrai estate has found great success in organic tea management and focuses on improving soil fertility. CTC tea — named after a processing method known as crush, tear, curl — yields a stiff, medium-strength cup that holds up beautifully to milk and spices. It is the tea of choice for the millions of cups of chai made every day on the subcontinent.

Farm Story

Grown by a small group of organic farmers in the Jaintia hills alongside Lakadong turmeric and black sesame. This wildly strong, surprisingly tiny heirloom ginger variety (Makhir means small in Khasi!) is sourced for us by our friends at Zizira, a small team of Meghalaya locals dedicated to connecting Meghalayan farmers to better markets. Besides sheer potency, it's also more caramel-y and aromatic than any ginger you've ever tried!

Farm Story

Grown wild and foraged by the Ningthi village in the Ukhrul hills, this sundried and hand-pounded Heimang or Chinese Sumac is sourced for us by our friends at Hillwild. Sumac is used as a tangy, flavorful souring agent when fresh lemons aren't in season, and may also ease digestion.

Farm Story

Proudly grown by a cooperative of farmers in Sirārakhong and sourced for us by our friends Zeinorin & Alan of Hillwild. Legend has it that the villagers' ancestors found these exquisitely long, vibrant chillies growing in the wild on a hunting trip that they then brought home and have made a part of their daily cuisine ever since. Many nearby villages have tried to grow the Sirārakhong Hāthei chillies, but something about the terroir of Sirarakhong produces the very best of the best! - Read The Diaspora Chilli Primer that our recipe editor Asha put together for more information about the differences between all of our chillies, including how to dehydrate whole chillies, and ideas for how to use them!

Farm Story

The Vishoi family has been farming cumin organically for the last five years in the district of Jodhpur. Our Jodhana Cumin is grown alongside groundnuts, wheat, and fenugreek, and farmed using vermicomposting, natural pest repellent, and fermented fertilizers. Mangilal Vishoi's dream is to build a resource center to provide bio inputs to other farmers and help grow the regenerative movement!

Farm Story

We're so proud to be partnering with the Agariya community, a tribe that has been working in the salt district of Gujarat, India for generations, to bring you this solar-powered, earth-filtered, and hand-pounded salt. Using solar pumps provided by our local NGO partners, the Agariyas harvest this bright, inland salt from the desert’s underground water table. The salt’s high-mineral content is preserved through a slow-filtration process through the desert soil. In partnership with a local women's self-help group, whose members then hand-pound the salt to the perfect texture for everyday use, we are able to ensure that the salt retains as much flavour as possible. Our salt comes from the famous desert salt pans in the Wild Ass Sanctuary and Little Rann of Kutch in Gujarat. After Gandhi's Dandi Salt March in 1930, Gujarati salt became a symbol of freedom and an act of nonviolent civil disobedience against the British Empire. We like to think of ours as emblematic of sunshine and freedom alike.

Farm Story

Grown on the Sakariya family farm, our Hariyali Fennel is found alongside Nandini Coriander, Resham Patti Chilli, desi cotton, and heirloom wheat. This variety has been derived from Sakariya family matriarch Bhanuben's indigenous seed collection, and gentle post-processing allows it to remain a beautiful parrot green color!

Farm Story

Grown on the Sakariya family farm amidst custard apples, guavas, and heirloom wheat, our Nandini coriander is named after the Sakariya family's beloved cow, the undisputed matriarch of their regenerative farm. It's a variety that Dharmesh, a third generation farmer and natural farming expert has keenly developed for its incredible fragrance and vibrant coloring.

Farm Story

Grown in the historic, rain-fed, sugarcane-growing Daund region, our jaggery is grown and processed by Kantilal Randive, a well-known soil health expert. Our sugarcane is intercropped with dhaincha (sesbania bispinosa), chickpeas, and wheat for soil health. Its juice is clarified using traditional methods — incorporating wild okra to remove the impurities — for a clean, nutty jaggery powder! Use the jaggery to sweeten your cups of chai and haldi doodh, and for other drinks, baked goods, and more! Given that jaggery has a high molasses content (AKA the nutritious brown stuff that is usually pulled out of sugar during the refining process), expect a deep, rich flavor that comes in clutch when you're subbing it in for any sugars.

Farm Story

Grown by the Bisirotti family that brings you those gorgeous Byadgi chillies, this variety of Ajwain grows wild all over the farm, and just happens to be several times more flavorful and potent than any other ajwain we've tried! Grown alongside millets, wild tomatoes and chillies in the hot, dry red earth plains of Karnataka where Maleshappa Bisirotti has become something of a farming icon for his commitment to sustainability!

Farm Story

Grown by Maleshappa Bisirotti, an award-winning natural farmer whose Byadgi chillies are famous across several states for being the gold standard of this mild, richly hued variety. We've been working with the Bisirotti family since 2019 to expand their production to meet our scale and standards, so we're very excited to finally present this epic chilli that has been years in the making! - Read The Diaspora Chilli Primer that our recipe editor Asha put together for more information about the differences between all of our chillies, including how to dehydrate whole chillies, and ideas for how to use them!

Farm Story

We taste tested 9 different peppers from some of the best farms and estates across the country, and this one won out by far. She's complex and deep like nice wine, and still got a nice fruity heat in the back. Grown on the Parameswaran family farm, where Parameswaran and his son Akash have been naturally farming pepper for over 35 years, amidst passion fruit, tigers (no, really!), and the largest collection of bamboo and palm varieties in the region! Their Aranya pepper is vine ripened, hand harvested with utmost care to ensure maximum flavor and unreasonably tastiness.

Farm Story

Our Aranya Black Pepper is our pride and joy, and its counterpart Aranya White Pepper is no less exceptional. Using only the ripest berries, our peppercorns are repeatedly soaked to remove the outer skin and reveal a greyish white core that is then sundried. The process is labor-intensive, but the delicious payout is worth it. The resulting pepper is sharper in taste and perfect in Regional Chinese dishes like Cantonese salt & pepper pork chops, chicken wings, hot and sour soup, and any other dishes where you don’t want the appearance of black pepper. Grown on the Parameswaran family farm, where Parameswaran and his son Akash have been naturally farming pepper for over 35 years, amidst passion fruit, tigers (no, really!), and the largest collection of bamboo and palm varieties in the region! Their white pepper is vine ripened, hand harvested with utmost care to ensure maximum flavor, and unreasonably tasty.

Farm Story

Mace - the dried outer lacy covering of nutmeg is its sweeter, milder counterpart with notes of raw mango, fennel, papaya, and lemongrass. Both add richness and depth to curries, spice blends, and slow cooked meats that is irreplaceable. Grown by Harish Manoj Kumar & Karthikeyan Palaniswamy on their family estate at the base of the Western Ghats alongside their award-winning Anamalai Cacao. Your mace is fully tree ripened for maximum flavor and oil content, which keeps it aromatic in your kitchen for longer! Manoj is a regenerative farmer and has converted the entire estate to be 100% chemical free since 2012, a change that has caused the nutmeg trees with their shallow root systems to really flourish and transform as the soil has gotten more and more nourishment.

Farm Story

Grown by Harish Manoj Kumar & Karthikeyan Palaniswamy on their family estate at the base of the Western Ghats alongside their award-winning Anamalai Cacao. Your nutmeg is fully tree ripened for maximum flavor and oil content, which keeps it aromatic in your kitchen for longer! Manoj is a regenerative farmer and has converted the entire estate to be 100% chemical free since 2012, a change that has caused the nutmeg trees with their shallow root systems to really flourish and transform as the soil has gotten more and more nourishment.

Farm Story

Winner of the 2022 Good Food Awards, our cacao powder is organically grown by Harish Manoj Kumar and Karthikeyan Palaniswamy on their family farm at the base of the Western Ghats. It's a minimally processed (not Dutch processed), non-alkalized cacao powder meaning that it's rich in all its naturally occurring nutrients and antioxidants. That super lush chocolatey mouthfeel? Hella cocoa butter, baby! Made from Anamalai Estate’s award winning cacao beans, this is a beautiful showcase of the potential of Indian cacao. The fact that these beans are grown on a single estate means that you’re tasting a true expression of terroir i.e. the soil they were planted in, and the seasons they grew through. The cacao is intercropped with nutmeg and coconut palms, on land that was originally a eucalyptus grove, then a guava orchard, and now a diverse ecosystem where desi cows roam by day, and elephants scratch their backs on the coconut palms by night! No added sugar. 100% raw cacao powder.

Farm Story

These Kaveri Vanilla beans are sweet, creamy, and so juicy! Sourced for us by Reginald and his family, who have been curing vanilla using their secret family technique for three generations, these vanilla beans have been grown by over 100 smallholder farmers across the hills of Idukki. Each farm grows just a few precious vines to add value to their coconut, coffee, and black pepper crops!

Farm Story

Grown and foraged for us by our friends at Eko Land, a community of organic farmers from the heart of Sri Lanka! This very special cinnamon is a freshly ground blend, developed just for us. It's equal parts "Peni" or sweet, honey-tasting chips from younger trees, and then "Miris" or extra spicy chips from wild old-growth trees.

Farm Story

Grown in the forests of Kandy alongside wild cinnamon, nutmeg, and the biggest jackfruits you have ever seen. These plump, oil-rich gems are hand-harvested and hand-sorted for us by our friends at Eko Land Produce, a community of organic farmers from the heart of Sri Lanka!

Farm Story

Grown and foraged for us by our friends at Eko Land, a community of organic farmers from the heart of Sri Lanka, these wild cinnamon quills are harvested from spicy or "miris" old growth trees. Gently hand crushing a quill into your cooking can turn a simple pot of rice into an aromatic experience and bring just about any stew or curry to life. And since cinnamon loses it volatile oils and flavor compounds so quickly, using quills ensures that you're getting the freshest and most potent cinnamon there is!

Farm Story

Grown by the Chacko family amidst black pepper, coffee, and flowers on their estate turned wild food forest! As a pioneer in the natural farming movement, Mr. Chacko is one of the only farmers that has been able to domesticate a wild cardamom variety that thrives without pesticides, and is still beautifully aromatic!

Farm Story

Your rose petals are organically grown by Parvathi Menon and her wonderful team on a 10 acre farm heaving with an abundance of bananas, limes, avocados and rain-fed turmeric in northern Tamil Nadu. After two years of trial and error, Parvathi finally figured out how to grow the Damask Rose (or Panneer Rose in Tamil), that whilst prized for being incredibly fragrant, is also known to be extremely delicate and very high maintenance, especially when grown regeneratively, without pesticides. Since the rose petals need to be processed everyday when they are perfectly in bloom, Parvathi designed an ingenious solar powered dehydration system that is just gentle enough to help the petals retain their deep colouring and lock in their renowned fragrance. We’ve been grinding small batches into our coffee beans, topping our desserts with these bursts of pink, and even steeping them in cream for a little floral joy in our everyday lives.

Farm Story

Grown in accordance to the principles of zero budget natural farming on the Narne family farm in the historic chili growing region of Guntur, Andhra Pradesh. Brothers Hanumantharao and Satyanarayana Rao make us believe in the future of sustainable agriculture in India, as our elders, and teachers. Ingredients: 87% ground Sannam chillies, 5% Sesame oil, 8% Salt Read The Diaspora Chilli Primer that our recipe editor Asha put together for more information about the differences between all of our chillies and ideas for how to use them!

Farm Story

Grown by our beloved Kasaraneni family amidst marigolds, bananas, and black rice on their 3rd generation farm. Whilst Mr. Prabhu Kasaraneni’s family has been farming for three generations, he is a self-taught organic farmer who began growing heirloom Pragati turmeric in 2015, with assistance from the Indian Institute of Spice Research. This is the spice Sana started the company with! In search of an heirloom turmeric that was regeneratively grown as well as delicious, she was recommended to Mr. Prahbu Kasareneni by the Indian Institute of Spice Research. Prahbu was a young idealistic farmer, and the only one in his area to start growing regeneratively, which initially brought critique from nearby farmers, until they saw how well he was doing. Today, it is still one of our most well-loved spices, and for good reason—it's delicious!

Farm Story

Your moringa powder is grown by the late Channabasappa's family, who have been farming this land for three generations alongside sunflowers, betel nuts and maize. The family is part of small collective of betel nut farmers that share labor and support each other; they have recently started growing this indigenous variety of moringa as a perfect shade plant to grow alongside their betel nuts. This origin is sourced exclusively for us by our friend Ekom of Moringa What, a bright light of integrity and transparency on a mission to bring beautiful single estate, shade-dried, sustainably grown, and culturally-rooted moringa powder to the world.

Farm Story

Grown on the Mehra family farm alongside pomelos and mangoes, these fenugreek seeds smell like sweet maple cookies, but when cooked, add an indescribably aromatic depth and bitterness. The Svaguna estate is our largest partner yet — an ambitious 300 acre project dedicated to reforestation and seed saving.

Farm Story

Grown on the Mehra family farm, this is an indigenous variety of mustard that produces tiny dotty seeds that pack a super high oil content, which means they're bursting with flavor and pungency. Black mustard is such a hardy, drought resistant crop that the Mehras use to transform barren land into rich, replenished soil whilst still keeping the land productive and profitable.

Sunday meals are an occasion to unwind, enjoy hearty food, and gather around the table with loved ones. One of the key ingredients that can transform your Sunday feast into a memorable experience is Sunday Special Mix Masala. This aromatic spice blend is designed to bring out the best flavors in your dishes, adding depth, warmth, and richness to your weekend cooking.

In this blog, we will explore what Sunday Special Mix Masala is, its benefits, uses, and cooking tips, along with its environmental impact and seasonal favorites. Let’s dive into why this spice mix should be a staple in your kitchen for weekend meals.


What is Sunday Special Mix Masala?

Sunday Special Mix Masala is a carefully crafted spice blend that combines a variety of ingredients to create a rich and flavorful experience. It includes a mixture of roasted spices, herbs, and sometimes, dried coconut, offering a unique balance of savory, sweet, and spicy notes. The masala is often used in curries, rice dishes, snacks, and even chutneys to add a robust flavor that is perfect for special occasions like Sunday meals.

Key Ingredients:

  • Cumin: Earthy and warm, cumin is the backbone of many spice blends.
  • Coriander: Adds citrusy notes and balances the spices.
  • Red Chilies: For a mild heat and vibrant color.
  • Cinnamon & Cloves: Warm, aromatic spices that bring complexity.
  • Turmeric: Known for its earthy flavor and vibrant yellow color.
  • Fennel Seeds: Adds a slight sweetness and freshness.
  • Ginger and Garlic: Provide a base of aromatic goodness.

Benefits of Sunday Special Mix Masala

1. Rich in Nutrients

  • The spices in this masala are packed with antioxidants and anti-inflammatory properties. For example, turmeric is known for its health benefits, such as reducing inflammation and boosting immunity.

2. Supports Digestion

  • Ingredients like cumin, coriander, and fennel seeds aid in digestion and can help reduce bloating, making Sunday meals more comfortable.

3. Boosts Immunity

  • The blend of ginger, garlic, and turmeric strengthens your immune system, which is essential for staying healthy, especially during seasonal transitions.

4. Promotes Heart Health

  • Several of the spices in the mix, such as cinnamon and cumin, are beneficial for heart health by helping regulate cholesterol levels and improving circulation.

5. Enhances Metabolism

  • Spices like ginger and black pepper can help speed up metabolism, supporting overall health and well-being.

Uses of Sunday Special Mix Masala

Sunday Special Mix Masala is incredibly versatile. You can incorporate it into a variety of dishes to create flavorful meals. Here are some common uses:

1. Curries

  • Use this masala in vegetable or lentil-based curries to add depth and richness. The warm spices complement a variety of ingredients like potatoes, spinach, or chickpeas.

2. Rice Dishes

  • Elevate your biryani, pulao, or fried rice by adding a spoonful of Sunday Special Mix Masala. It pairs wonderfully with both vegetarian and vegan rice dishes.

3. Soups and Stews

  • Add this masala to your favorite soups and stews for a comforting and flavorful dish. It pairs particularly well with tomato-based soups or vegetable stews.

4. Snacks

  • Sprinkle on roasted nuts, popcorn, or snacks like bhel puri or chaat to add a burst of flavor. It's also great for seasoning roasted potatoes or vegetables.

5. Chutneys and Dips

  • Mix the masala into chutneys, yogurt dips, or even sauces to give them a unique twist.

Cooking Tips for Using Sunday Special Mix Masala

To make the most out of your Sunday Special Mix Masala, follow these tips for optimal flavor:

1. Toast the Masala

  • Lightly toasting the masala in hot oil or ghee before adding it to your dish will enhance the aromatic oils and bring out the full flavor of the spices.

2. Start with a Small Amount

  • Since the masala is packed with flavor, start with a small amount and adjust to your taste. It’s easier to add more later than to tone down an overpowering flavor.

3. Pair with Fresh Ingredients

  • To balance the richness of the masala, pair it with fresh, seasonal vegetables or ingredients that provide a contrast in texture and flavor.

4. Use in Moderation

  • Although it adds fantastic flavor, too much of this masala can overwhelm the dish. Use sparingly and taste as you go.

5. Customizing the Masala

  • Feel free to experiment by adding extra ingredients to the masala, such as dried ginger powder, mango powder, or even a pinch of asafetida (hing) to make it more personalized.

Comparisons: Sunday Special Mix Masala vs. Other Spice Blends

Sunday Special Mix Masala vs. Garam Masala

  • Flavor: Garam Masala is a sweeter, spicier blend with a focus on warming spices like cardamom and cloves. Sunday Special Mix Masala, on the other hand, has a balanced, savory taste with more earthy tones and a hint of sweetness from fennel and cinnamon.
  • Usage: Garam Masala is more common in North Indian dishes, while Sunday Special Mix Masala is ideal for hearty, comfort foods, particularly those prepared on Sundays or during festive occasions.

Sunday Special Mix Masala vs. Chole Masala

  • Flavor: Chole Masala is more focused on the tanginess and heat from ingredients like amchur (dried mango powder) and black salt. Sunday Special Mix Masala is milder in heat, with more balanced spices and a richer flavor profile.
  • Usage: Chole Masala is typically used in chole curry, while Sunday Special Mix Masala can be used across a variety of dishes, from rice to soups, making it more versatile.

Sunday Special Mix Masala vs. Rasam Powder

  • Flavor: Rasam Powder has a more tangy and peppery flavor, ideal for South Indian rasam soups. Sunday Special Mix Masala, however, is richer and more complex, with a variety of spices that provide depth without overwhelming heat.
  • Usage: While Rasam Powder is used mainly in South Indian cooking, Sunday Special Mix Masala can be used in both North and South Indian dishes, making it more adaptable to different regional recipes.

Seasonal and Holiday Favorites

Sunday Special Mix Masala is ideal for both seasonal and holiday meals. Here’s how you can incorporate it into your special occasions:

Winter Recipes

  • During the colder months, warm, comforting dishes like stews, curries, and rice dishes are perfect for Sunday meals. Use Sunday Special Mix Masala to enhance the flavor of these heartwarming dishes.

Summer Dishes

  • During the warmer months, use this masala in lighter meals like salads or roasted vegetables. The complex spices add depth to these otherwise simple dishes.

Festivals and Holidays

  • For special occasions like Diwali or New Year’s, this masala can be used to create traditional Maharashtrian curries or other festive foods, elevating the flavor and making the meal feel extra special.

The Environmental Impact of Food Waste

Food waste has a significant impact on the environment. Here's how you can minimize waste while using spices like Sunday Special Mix Masala:

1. Store Spices Properly

  • Keep spices in airtight containers in a cool, dry place to prolong their shelf life and prevent spoilage.

2. Use Leftover Masala

  • Leftover Sunday Special Mix Masala can be used in multiple dishes. Use it in soups, snacks, or even as a marinade for vegetables or tofu.

3. Repurpose Scraps

  • Vegetable scraps like peels and stems can be used to create flavorful broths or composted to enrich your garden.

4. Minimize Food Waste

  • Plan your meals carefully to avoid over-preparing. You can also use leftovers creatively, such as turning yesterday’s curry into a filling for sandwiches or wraps.

FAQs About Sunday Special Mix Masala

1. Can I make Sunday Special Mix Masala at home?

  • Yes, you can make this masala at home by roasting and grinding the various spices like cumin, coriander, and fennel. There are many recipes available online for homemade masala blends.

2. Is Sunday Special Mix Masala spicy?

  • This masala is mildly spicy, providing a warm and balanced heat. If you prefer less spice, you can adjust the amount of chili used in the blend.

3. Can I use Sunday Special Mix Masala for non-Indian dishes?

  • Yes, this masala is versatile and can be used in a variety of dishes, including soups, roasted vegetables, and even marinades for grilled items.

4. Is this masala vegan?

  • Absolutely! Sunday Special Mix Masala is 100% plant-based and suitable for vegans and vegetarians.

Conclusion

Sunday Special Mix Masala is the perfect spice blend to add excitement to your weekend meals. Whether you're preparing curries, rice, snacks, or soups, this masala enhances every dish with its rich, balanced flavors. With numerous health benefits, versatility, and minimal environmental impact when stored properly, it's a must-have in every kitchen.

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