Indori Jeeravan — Authentic MP Sprinkler Masala, No Fillers

The masala that makes Indore's poha taste like Indore.

Indori-style. The finishing sprinkler. No fillers, no preservatives.

Jeeravan is the masala you don't put IN the dish — you put it ON the dish. Sprinkle on poha at breakfast, dust over bhutte ka kees, dust on chaat, dust on pakoras when they come out of the oil. Indore runs on it.

Our blend respects the Indori formula: cumin, red chilli, coriander, fennel, cloves, cinnamon, black peppercorn, dried mango (amchur), asafoetida. Tangy, warm, cumin-forward — exactly the finishing note Indore's street food and chai-time snacks are built around.

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 ½ to 1 tsp sprinkled over hot poha, bhutte ka kees, fresh chaat, or pakoras. A little goes a long way — this is a finishing masala, not a base spice.

MADE OF

Cumin seed, Red chilli, Coriander seed, Fennel seed, Cloves, Cinnamon, Black peppercorn, Dried mango, Asafoetida

BEST WITH

Bhutte ka kees, Poha, Pakoras, Chaat

PAIRS WITH OUR:

Teekha Pani Puri Masala · Bombay Pav Bhaji Masala — for an Indori–Bombay street-food spread

RECIPE — Quinoa with Indori Jeeravan (Serves 2)

Ingredients

• White quinoa, ¾ cup (100 g)
• Ginger, 1.5" or 10 g
• Garlic: 10–12 cloves
• Mustard seeds, 1 tsp
• Onion, 1 large chopped
• Broccoli, 30 g
• Zucchini, 20 g
• Sweet corn, 20 g
• Tomato paste, 150 ml
• Curry leaves, 1 sprig
• Whole jeera, 1.5 tsp
• Fresh coriander, 2-3 sprigs
• Jeeravan masala, 2 tsp
• Salt to taste

Method

• Boil white quinoa (100 g) and keep aside.
• Cut vegetables into small pieces. Use broccoli, zucchini, sweet corn, and onions for best taste — or any assorted vegetables.
• In a pan, take 2 tbsp of oil, add jeera, mustard seeds, and curry leaves. Allow seeds to crackle, then add chopped garlic and ginger. Cook for a minute till the raw smell goes. Add onions, sauté till translucent, then add vegetables. Cook 4-5 minutes on low heat.
• Add tomato paste and cook 5-7 minutes till oil starts to separate.
• Add the boiled quinoa, stir for a minute till well combined.
• Finish with Jeeravan masala, check seasoning, garnish with chopped coriander.

Common questions

Is this organic?
No. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

How is this different from a regular cumin powder or chaat masala?
Jeeravan is its own thing — cumin-forward but with cinnamon, cloves and fennel layered in for warmth, and dried mango for tang. It's not a chaat masala (less amchur-heavy) and not a cumin powder (more aromatic).

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight.

Is this spicy?
Medium. Built more for tang and aroma than for heat — it adds character without burning.

How much do I use?
½ to 1 tsp sprinkled on top of hot poha, bhutte ka kees, chaat, or pakoras. Less than you'd expect — the punch is in the finish.

Can I cook with it instead of just sprinkling?
You can, but you'll lose the brightness. Jeeravan is a finishing masala — heat and oil dull its top notes. Add at the end.

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.