Jain Sambhar Masala | No Onion No Garlic | 365 Spicery | Premium Indian Spices Manufacturer & Exporter

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Description

Jain Sambhar Masala (No Onion No Garlic)

Experience the authentic taste of South Indian comfort with 365 Spicery's Jain Sambhar Masala. Crafted with precision in Mumbai, this premium blend brings tradition to your kitchen without onion or garlic.

What is it?

Our Jain Sambhar Masala is a thoughtfully curated blend of aromatic spices designed to bring out the deepest, most authentic flavors in your favorite sambhar recipes. It is meticulously prepared to cater to those who prefer sattvic or Jain dietary requirements while maintaining a robust and classic taste.

We source only the finest quality ingredients to ensure that every pinch adds magic to your cooking. This spice mix is a kitchen essential for creating restaurant-style, thick, and flavorful vegetable lentil soups with ease.

Why Choose 365 Spicery?
  • 100% Vegetarian and Jain-friendly composition.
  • Manufactured in state-of-the-art facilities in Mumbai, India.
  • Clean Label: No MSG, No Preservatives, No Artificial Colours.
  • Certified Quality: FSSAI, USFDA, ISO 22000, HACCP & Halal.
  • Global Trust: Exported to over 30 countries worldwide.
Flavor Profile

This blend offers a perfectly balanced flavor profile that hits the spot between tanginess, earthiness, and subtle heat, creating a complex aroma that elevates any dal.

  • Tangy Tamarind Undertones
  • Warm Roasted Spice Notes
  • Subtle Peppery Finish
  • Deep Aromatic Earthiness
Key Features
  • 100% Vegetarian recipe.
  • No Onion and No Garlic used.
  • Clean label with zero artificial additives.
  • Produced in Mumbai, Maharashtra, India.
  • Internationally recognized quality standards.
  • Versatile blend for multiple vegetable dishes.
Perfect For
  • Jain households seeking authentic flavor.
  • People with onion or garlic dietary restrictions.
  • Quick weeknight meal preparations.
  • Traditional South Indian breakfast gatherings.
  • Gifting for culinary enthusiasts.
Best Uses & How to Use
  • Classic Vegetable Sambhar
  • Spiced Dal Tadka
  • Vegetable Stews
  • Steamed Idli or Dosa accompaniment
  • Potato and Vegetable Curries

Simply add one to two tablespoons of the masala during the boiling stage of your dal and vegetables to unlock the full depth of flavor.

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Ingredients
Ingredients (English)

Coriander Seeds, Toor Dal, Chana Dal, Cumin Seeds, Fenugreek Seeds, Turmeric, Himalayan Pink Salt, Curry Leaves, Asafoetida

A traditional aromatic blend crafted without onion or garlic. Perfect for authentic South Indian lentil curries with a clean, preservative-free profile.

Ingredients (Arabic) / المكونات

بذور الكزبرة، عدس تور، عدس تشانا، بذور الكمون، بذور الحلبة، كركم، ملح الهيمالايا الوردي، أوراق الكاري، حلتيت

مزيج عطري تقليدي محضر بدون بصل أو ثوم. مثالي لتحضير كاري العدس الهندي الجنوبي الأصيل بتركيبة نظيفة وخالية من المواد الحافظة.

Ingredients (French) / Ingrédients

Graines de coriandre, lentilles Toor, lentilles Chana, graines de cumin, graines de fenugrec, curcuma, sel rose de l'Himalaya, feuilles de curry, asafoetida

Un mélange aromatique traditionnel élaboré sans oignon ni ail. Parfait pour les currys de lentilles authentiques du sud de l'Inde avec un profil propre et sans conservateurs.

Recipe (English)

Boil 1 cup of toor dal with water and turmeric.

Add chopped vegetables and 2 tablespoons of Jain Sambhar Masala.

Simmer until vegetables are tender and serve hot with steamed rice.

Recipe (Arabic) / وصفة

الخطوة

اغلي كوباً من عدس تور مع الماء والكركم. الخطوة

أضف الخضار المقطعة وملعقتين كبيرتين من بهارات سامبار جاين. الخطوة

اترك المزيج يغلي على نار هادئة حتى تنضج الخضار وقدمه ساخناً مع الأرز المطهو على البخار.

Recipe (French) / Recette

Etape

Faites bouillir 1 tasse de lentilles Toor avec de l'eau et du curcuma. Etape

Ajoutez les légumes hachés et 2 cuillères à soupe de Jain Sambhar Masala. Etape

Laissez mijoter jusqu'à ce que les légumes soient tendres et servez chaud avec du riz cuit à la vapeur.

How To Store — Airtight container in a cool, dark place

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