Seven Must-Have Masalas for Authentic Telugu Cooking

In every Telugu kitchen, the masala dabba isn’t just a spice box—it’s a treasure chest of tradition, aroma, and culinary expression. These essential spices bring warmth, depth, and balance to everyday meals, and knowing how to use them is the first step to mastering the art of Telugu cooking.

Start with the foundation: red chilli powder. It provides more than just heat—it adds vibrant colour and smoky depth. At Srinaga, we use premium sun-dried chillies ground to a fine powder that imparts bold flavour without bitterness. Next, include turmeric, and if you’re seeking the best, try our Lakadong turmeric, known for its high curcumin content (8%). This golden spice offers both earthy flavour and powerful anti-inflammatory benefits.

Coriander powder adds citrusy warmth and is ideal for balancing heat, while cumin seeds lend earthy complexity, especially when dry-roasted before use. For pickles and spice blends, fenugreek seeds are a must—they deliver a unique bitterness that complements sour ingredients like tamarind or raw mango.

Don’t forget black pepper—freshly pounded for full aroma, it brings heat without altering the colour of the dish. Finally, every spice box needs a good garam masala. Srinaga’s signature blend features hand-roasted cardamom, cloves, cinnamon, and star anise, delivering a rich, aromatic finishing touch to curries and gravies.

To keep these spices at their peak, store them in airtight stainless-steel containers, away from direct sunlight and moisture. Freshness is the key to flavour—buy in small batches and refill often to preserve the integrity of essential oils.

With these seven core spices, your kitchen will be well-equipped to prepare authentic, flavourful Telugu dishes that honour tradition while satisfying today’s taste buds.