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Masala Dabba Masala Dabba Masala Dabba Masala Dabba
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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!

Already have spices and just want the dabba? Head here!

Comes with 7 spice spoons.

Learn more about our katoris ➜
Add Spices
1
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65g
Early Dec Preorder
Aranya White Pepper
1
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60g
Early Dec Preorder
Konkan Kokum
1
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50g
Early Dec Preorder
Baraka Cardamom
1
illustration of whole spice
50g
Early Dec Preorder
Sirārakhong Hāthei Chillies
1
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52g
Ready to Ship
Peni Miris Cinnamon
1
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50g
Ready to Ship
Anamalai Nutmeg
1
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25g
Ready to Ship
Anamalai Mace
1
illustration of whole spice
50g
Ready to Ship
Makhir Ginger
1
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56g
Ready to Ship
Wild Ajwain
1
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65g
Ready to Ship
Guntur Sannam Chillies
1
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22g
Ready to Ship
Sivathei Chillies
1
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35g
Ready to Ship
Nandini Coriander
1
illustration of whole spice
55g
Ready to Ship
Nagauri Cumin
1
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40g
Ready to Ship
Kandyan Cloves
1
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70g
Ready to Ship
Pragati Turmeric
1
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65g
Ready to Ship
Aranya Black Pepper
1
illustration of whole spice
50g
Ready to Ship
Lakadong Turmeric
1
illustration of whole spice
56g
Sold Out until Jan
Chai Masala
1
illustration of whole spice
54g
Sold Out until Nov
Kashmiri Chillies
1
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48g
Sold Out until Jan
Wild Heimang Sumac
1
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50g
Sold Out until Mar
Iniya Cardamom
1
illustration of whole spice
65g
Sold Out until April
Byadgi Chillies

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Aranya White Pepper

Aranya White Pepper

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Origin
Thirunelly, Kerala
Tasting Notes
Black Licorice ∙ Fennel Fronds ∙ Chamomile ∙ Pine
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 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.

Chai Masala

Chai Masala

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Origin
2021
Tasting Notes
Spicy ∙ Sweet ∙ Warm ∙ Rich
Farm Story

The spices in our very first masala are the result of four years of sourcing across 40 small, regenerative family farms throughout India and Sri Lanka. In this masala, you'll encounter Iniya Cardamom from Tamil Nadu; Aranya Pepper from Kerala; Makhir Ginger from Meghalaya; Lucknowi Fennel from Uttar Pradesh; and Kandyan Cloves and Peni Miris Cinnamon from Kandy, Sri Lanka. It's the result of over a million WhatsApp messages and voice notes, over 20 sourcing visits, and thousands of humans’ dedication across three continents all blended and poured into our dreamiest, spiciest cup of chai.

Konkan Kokum

Konkan Kokum

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Origin
Ratnagiri, Maharashtra
Tasting Notes
Mangosteen · Cranberry · Rhubarb · Ginger
Farm Story

Grown wild on the Dalvi family farm alongside Alphonso mangoes and cashews, the three making up the holy trinity of Konkan coastal farming. What's in your hands is the juicy dried peel of this tangy lil fruit that's been repeatedly dipped in its own juice and then dried (7-8 times!) until all the flavor of the fruit is packed into the peel and preserved long beyond when fresh kokum has gone out of season.

Lakadong Turmeric

Lakadong Turmeric

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Origin
Jaintia Hills, Meghalaya
Tasting Notes
Dandelion ∙ Bay Leaf ∙ Wet Earth ∙ Tree Bark
Farm Story

Grown by two women farmers - Kong Hun from the village of Saphai and Kong Daplin from the village Iooski, and sourced for us by our friends at Zizira, a small team of Meghalaya locals dedicated to connecting indigenous farmers to better markets. Planted with corn and orange trees, this medicinal turmeric has a very high curcumin content, and is the pride of Meghalaya! 

Peni Miris Cinnamon

Peni Miris Cinnamon

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Origin
Kandy, Sri Lanka
Tasting Notes
Whiskey ∙ Honey ∙ Orange Blossom ∙ Vetiver
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.

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 Black Pepper

Aranya Black 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.

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.

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!

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!

Wild Ajwain

Wild Ajwain

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Origin
Hiregunjal, Karnataka
Tasting Notes
Peppermint ∙ Thyme ∙ Anise ∙ Toasted Sesame
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!

Wild Heimang Sumac

Wild Heimang Sumac

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Origin
Ningthi, Manipur
Tasting Notes
Lemon ∙ Black Tea ∙ Jujube ∙ Cranberry
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. Heimang is both a medicinal spice used to ease digestion, and a tangy, flavorful souring agent used when fresh lemons aren't in season.

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!

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!

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!

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.

Sirārakhong Hāthei Chillies

Sirārakhong Hāthei Chillies

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Origin
Sirārakhong, 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!

Sirārakhong Hāthei Chillies

Sirārakhong Hāthei Chillies

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Origin
Sirārakhong, Manipur
Tasting Notes
Bell Pepper ∙ Porcini Mushroom ∙ Smoke ∙ Salami
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!

Sirārakhong Hāthei Chillies

Sirārakhong Hāthei Chillies

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Origin
Sirārakhong, Manipur
Tasting Notes
Macadamia ∙ Sumac ∙ Lemon ∙ Tomato
Farm Story

Grown on the Narne family farm in the historic chilli growing region of Guntur, Andhra Pradesh by two brothers- Hanumanthatao and Satyanarayanarao. Together they grow the most beautiful Sannam chillies we've ever seen. They are leaders of the natural farming movement in India, and it's our honor to share their combined 150+ years of chilli growing expertise with the world.

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.  

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.

DIMENSIONS

Diameter: 188.4 mm

Height: 78.4 mm

Reviews

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