Questions, answered.

Methi masala (methi no masalo, also spelt methiya masala or methia masala) is a coarse, oil-bound Gujarati spice blend built on split fenugreek seeds (methi dal), combined with red chilli, split mustard (rai dal), turmeric, hing, salt and mustard oil. It is the base for Gujarati pickles such as raw mango achar, and is also eaten directly as a condiment alongside thepla, rotla, khichdi and dal rice.

No, and they are not substitutes. Kasuri methi is dried fenugreek leaves, crumbled into North Indian curries and dals as a finishing herb. Methi masala (methi no masalo) is a blended spice mix made from split fenugreek seeds bound with mustard oil, used for pickles and eaten as a condiment. One is a leaf, the other is a seed-based blend.

Completely different. Garam masala is a warm, aromatic finishing powder based on cinnamon, cardamom, clove and cumin. Methi no masalo is a coarse, salty, oil-bound pickling blend. They share no role in a kitchen.

A well-made blend should not be dominated by bitterness. Fenugreek is bitter when raw, but splitting and lightly toasting the seeds tames it considerably, and the salt, chilli and mustard oil balance what remains. The result should taste toasty, sharp and savoury with a gentle bitterness underneath. Harsh bitterness usually indicates over-toasted or poorly sorted seeds.

Yes. Our masala is made only from plant ingredients (fenugreek, chilli, mustard, turmeric, hing, salt and mustard oil), with no artificial preservatives, colours or additives.

Yes, it is 100% vegan. Every ingredient is plant-based: methi dal, red chilli, rai dal, mustard oil, turmeric, hing and iodised salt. There is no dairy, ghee, honey or any animal product.

Yes. We add no artificial preservatives, colours or flavour enhancers. Salt and mustard oil, the same natural ingredients Gujarati households have always used to keep masala and pickles, do that job.

Salt is doing preservation work, not just seasoning. Together with mustard oil it is the traditional preservation system that allows the blend to keep for months without synthetic preservatives. This is why the blend should be used sparingly, and why you should taste before adding further salt to any dish you have used it in.

We blend heirloom recipes with modern quality standards—crafted by family, cared for like tradition, and delivered with love.

Three ways. As a pickle base, most commonly for raw mango pickle (keri nu athanu). As a condiment eaten directly alongside thepla, rotla, khichdi, kadhi, dal rice or curd rice. And as a cooking ingredient stirred into sabzi or dal, mixed into thepla dough, or rubbed on vegetables before roasting. Start with a small quantity, as the blend is concentrated and salt-forward.

Yes, and many Gujarati families still do, usually in a large annual batch at the start of mango season. The barriers are sourcing good split fenugreek, judging the toast correctly, and having somewhere to rest and store a large quantity.

A short ingredient list with no artificial colours or preservatives; split fenugreek rather than ground; a declared proportion breakdown if available; a recent manufacturing date, since oil-bound blends are best fresh; and a visible FSSAI licence number.

Store in a cool, dry place away from sunlight, and refrigerate after opening. Always use a dry spoon, as moisture is the usual cause of spoilage in oil-bound blends. Oil separating and settling on top is normal — stir it back through.

Currently, we ship across India. International shipping will be introduced soon.

Yes. Every jar comes in a glass-top wooden box with a comic card about Nani's kitchen, so it is ready to gift without extra wrapping. For 10 or more boxes, WhatsApp us for a bulk price.

WhatsApp us on +91 90239 51194 with the quantity, city and the date you need them by, and we'll send a bulk price. We do Diwali and corporate gifting orders of 10 boxes and up.