Chettinad Masala — Tamil Nadu Spice Blend, No Fillers

The Chettinad masala that doesn't skip the kalpasi.

Chettinad-style. Hand-blended in small batches in the Chettinad tradition. No fillers, no preservatives.

Chettinad cooking is bold, peppery, layered. It's what you make when you want a curry that hits in waves — first the chilli, then the black pepper, then the warm complexity of fennel and cinnamon, then the unmistakable earthy depth of kalpasi (stone flower) at the bottom. Mass-market "Chettinad masala" tends to flatten all of that into a generic chilli-heavy powder. Ours doesn't.

Our blend is built around the spices Chettinad cooks actually use: red chilli, kapok buds, star anise, black peppercorn, coriander seed, fennel seed, mace, cardamom, cinnamon, cloves, kalpasi, nutmeg, cumin seed, bay leaf. The kalpasi is the one most generic Chettinad blends skip because it's expensive, hard to source, and easy to leave out without a customer noticing. We don't skip it. It's why this tastes like Chettinad and not like generic curry powder.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use 3 tbsp per 1.5 kg of meat (see the chicken Chettinad recipe below). Equally good with mutton, paneer, mushroom, and potatoes. Pairs naturally with steamed rice, paratha, or appam.

MADE OF

Red Chilli, Kapok Buds, Star Anise, Black Peppercorn, Coriander Seed, Fennel Seed, Mace, Cardamom, Cinnamon, Cloves, Kalpasi, Nutmeg, Cumin Seed, Bayleaf

BEST WITH

Chicken, Mutton, Vegetables, Mushroom, Potatoes

PAIRS WITH OUR:

Sambar Masala · Ghee Roast Masala · Andhra Podi — to round out the South Indian table

RECIPE — Chettinad Chicken (Serves 4)

Ingredients

• Chicken curry cut 1.5 kg
• Chopped onion 5 onions (250 grams)
• Saunf 2 tsp (5 gm)
• Cinnamon 1 stick
• Cardamom 7–9 cardamom
• Cloves 5 no
• Ginger garlic paste 40 gm
• Tomato puree 350 gm
• Roasted coconut paste or coconut milk 300 gm
• Chettinad Masala 3 tbsp
• Chopped coriander leaves 4 sprigs (15 grams)
• Red chilli powder 1 tbsp
• Salt to taste

Method

• Heat 2 tbsp of oil and add cinnamon, cardamom, cloves, fennel seeds, onion, curry leaves, and fry till onion becomes golden brown.
• Add ginger garlic paste, tomato puree, coconut paste, and cook well. Note: you can also use coconut milk.
• Add Chettinad Masala powder, red chilli powder, required water and cook till oil separates from the masala.
• Now add the chicken pieces, salt and cook well. Finish with chopped coriander leaves and fried curry leaves.
• Serve hot with rice or paratha.

Note: chicken can also be substituted with mutton, mushroom, paneer, potato, or mixed vegetables.

Common questions

Is this organic?
No — and we'd rather be honest about it. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

What is kalpasi and why does it matter?
Kalpasi (also called stone flower or dagad phool) is a dried lichen with a deep, earthy, slightly smoky flavour. It's a signature ingredient in Chettinad cooking and one of the things that separates the regional tradition from generic South-Indian curry powders. Most mass-market "Chettinad masalas" skip it because it's expensive and hard to source. We don't.

How is this different from a regular "Chettinad masala"?
Most generic Chettinad blends skip kalpasi (stone flower) because it's expensive — but kalpasi is what makes Chettinad taste like Chettinad. We use it. The full ingredient list is on the back.

How long does the masala stay fresh?
Best within 6 months of opening. Store in an airtight jar away from heat and direct sunlight. No preservatives means freshness depends on storage. Open it, use it, refill.

Is this spicy?
Yes. Chettinad is one of the spiciest regional cuisines in India — chilli-heavy with sharp black pepper. Our spice index is 5/5. If you want aromatic without the heat, our Awadhi Biryani or Garam Masala will treat you better.

How much do I use?
About 3 tbsp per 1.5 kg of meat. Adjust to taste — some Chettinad cooks like it even bolder.

Does it work for vegetable Chettinad?
Yes. Mushroom, potato, paneer, mixed vegetables — all work with the same proportions. Reduce the cooking time.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.

A mother-daughter spice kitchen — every blend true to its region.
Hand-blended by Rama and Madhuri Saraf in Bhubaneswar.