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Masala Dabba
Masala Dabba
Sold Out until August
Build Your Own

Masala Dabba

$200

All masala dabba purchases grant you free access to Club Masala - a very hands on, spice forward, highly inclusive quarterly zoom cooking club with Sana and Asha that will teach you how to cook intuitively with spices, and maximise your masala dabba!

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Pragati Turmeric

Pragati Turmeric

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Origin
Vijayawada, Andhra Pradesh
Tasting Notes
Marigolds ~ Oranges ~ Sunshine ~ Wet Soil
Farm Story

Grown by the Kasaraneni family amidst marigolds, bananas, and black rice on the 4th 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 Spices Research.

Aranya Pepper

Aranya Pepper

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Origin
Thirunelly, Kerala
Tasting Notes
Fig ~ Citrus ~ Jam ~ Nutmeg
Farm Story

Grown on the Parameswaran family farm, where Parameswaran and his son Akash have been organically farming pepper for over 35 years, amidst passion fruit, tigers (no, really!), and jackfruits. Their Aranya pepper is vine ripened, hand harvested with utmost care, and is unreasonably flavorful.

Baraka Cardamom

Baraka Cardamom

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Origin
Udumbanchola, Kerala
Tasting Notes
Mint ~ Pine ~ Cacao ~ Licorice
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!

Nandini Coriander

Nandini Coriander

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Origin
Shedubhar, Gujarat
Tasting Notes
Lemony ~ Floral ~ Nutty ~ Fresh Linens
Farm Story

Grown on the Sakariya family farm amidst custard apples, guavas, and heirloom wheat, our beautiful 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.

Nagauri Cumin

Nagauri Cumin

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Origin
Inana, Rajasthan
Tasting Notes
Earthy ~ Smoke ~ Woody ~ Licorice
Farm Story

Grown on Prahlad Ramji's small family farm in Inana, Rajasthan, this is his first truly organic harvest, as a self taught and passionate natural farmer. His farm is on the edge of the Thar Desert, making it the perfect scorching, arid climate for deeply flavorful cumin.

Anamalai Nutmeg

Anamalai Nutmeg

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Origin
Anamalai, Tamil Nadu
Tasting Notes
Tobacco ~ Menthol ~ Sweet Potato ~ Molasses
Farm Story

Grown by Harish Manoj Kumar & Karthikeyan Palaniswamy on their family estate at the base of the Western Ghats alongside their award-winningAnamalai 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.

Anamalai Mace

Anamalai Mace

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Origin
Anamalai, Tamil Nadu
Tasting Notes
Raw Mango ~ Fennel ~ Papaya ~ Lemongrass
Farm Story

Grown by Harish Manoj Kumar & Karthikeyan Palaniswamy on their family estate at the base of the Western Ghats alongside their award-winningAnamalai 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.

Sivathei Chillies

Sivathei Chillies

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Origin
Chahong, Manipur
Tasting Notes
Pineapple ~ Smoke ~ Maple ~ Guava
Farm Story

Grown by Zeinorin Angkang and her small collective of neighbors turned organic farmers in the hills of Ukhrul, Manipur alongside indigenous soybeans, rice and yams. These fiery chillies are smoked on bamboo mats over a wood fire to give them their intoxicating fruity, smoky fragrance. Zeinorin is a skilled farmer, business woman and a proud member of the Tangkhul tribe which is why we call these chillies by their Tangkhul name of Sivathei!

Sirarakhong Chillies

Sirarakhong Chillies

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Origin
Sirarakhong, Manipur
Tasting Notes
Bacon ~ Chipotle ~ Whiskey ~ Oak
Farm Story

Proudly grown by a cooperative of farmers in Sirarakhong 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 Sirarakhong Hathei chillies, but something about the terroir of Sirarakhong produces the very best of the best!

Kashmiri Chillies

Kashmiri Chillies

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Origin
Pulwama, Kashmir
Tasting Notes
Prune ~ Pineapple ~ Citrus ~ Soy Sauce
Farm Story

Grown by the Farukh family on their ancestral land in Pulwana 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 deep color and heat that iconic Kashmiri dishes like our farm partner Bashir Ahmed's famous rogan josht is known for.

Kandyan Cloves

Kandyan Cloves

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Origin
Kandy, Sri Lanka
Tasting Notes
Pine ~ Butterscotch ~ Henna ~ Allspice
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!

Makhir Ginger

Makhir Ginger

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Origin
Khatkasla, Meghalaya
Tasting Notes
Treacle ~ Lemongrass ~ Warm Bread ~ Hachiya Persimmon
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!

Iniya Cardamom

Iniya Cardamom

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Origin
Kolli Hills, Tamil Nadu
Tasting Notes
Mint ~ Pine ~ Cacao ~ Licorice
Farm Story

Grown by husband & wife duo Dr. Elango & Dr. Susitra on their lush estate in the Kolli HIlls amidst cloves, nutmeg, and pepper. This is India's only USDA certified organic cardamom, a testament to the decades of investment and care that our doctor-farmer heroes have put in to make this high yielding Njallani variety thrive sans chemical inputs!

TIIPOI:

Designed by Tiipoi’s industrial designer Andre Pereira in their studio in London, the Diaspora x Tiipoi Masala Dabba are made in Tiipoi’s workshop in Bangalore by craftsman Venkatesh Chinnappa aka Venky ‘Anna’ (which translates to older brother in nearly all of the South Indian languages ) Venky has been spinning metal for over 25 years and now Tiipoi’s metal products since they began. This craft is at the heart of so many of Tiipoi’s collections. He is going to be spinning each Masala Dabba and has been itching to get started! You can read more about Metal Spinning in our blog post too.

Tiipoi is a London based design studio with a workshop in Bangalore founded in 2013 by Spandana Gopal. Tiipoi believes that there is more to Indian design than just sticking an elephant on it, and that Indian craft has more to offer than simply repeating the past.

India can seem a pretty chaotic place. But sitting there, quietly, are some really incredible, super functional designs. The “designers” of these objects if they can be found at all, aren’t celebrated in the same way as they are in other countries, (the Masala Dabba is definitely one such design!) and instead, design is seen as a bi-product of living. This unassuming approach, with an emphasis on a quiet functionality, is what inspires and drives the ethos behind the studio. 

India is changing and shifting all the time and Spandana feels there are enough stereotypes and nostalgic stories of India’s past. She prefers to look at what is happening right now and highlight India’s role in contemporary design.

DABBA DETAILS: 

Dimensions: 7.25" Diameter x 3" Height

Each brass dabba comes filled with 7 of our signature glass jars, 7 spice spoons, and some other goodies, including a care guide.

CARE: 

Your dabba is made from brass, an alloy of copper and zinc. Like copper, brass is a living metal which develops a patina over time giving it a warmer tone with use. Some people like this aged look, while some prefer to keep it shiny and bright! Clean the dabba as and when you need to, or as a nice seasonal ritual, it's up to you!

Just like you season a cast iron pan, begin your relationship with your dabba by rubbing all over with a little coconut oil and then wipe down with a clean towel to create a protective coating. This will help prevent stains from fingerprints or food touching it, and help it patina more beautifully and evenly.

To clean your patinated dabba:

1. Make a paste of flour and white vinegar (no special ratio, you're just creating a carrier paste for the acid which helps remove the tarnish).

2. Scrub the paste onto the dabba with a soft brush, like our favorite vegetable scrubber or toothbrush. Do not use any kind of steel wool/metal scrubber!

3. Once the stain is removed, rinse with warm water and wipe dry. You may have to do this twice for tougher stains.

4. Finally, rub all over with coconut oil to seal, and wipe off with a soft towel for a smooth shine!

Note: we've found that using Brasso/any kind of chemical cleaner removes the bright gold of the dabba, so we don't recommend this!

You can also check out this process step-by-step on the diasporaco instagram!

STORAGE & USE

The best way to use the dabba is to have all the lids open, all the spoons in and ready to throw spices into the pan! But since cardamom has such an amazing aroma and ages so quickly, it's good to keep a lid on that one. The smells will get mixed over time, so if you find yourself not using the dabba as often, then it's good to put the lids on.

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