How to use

Recipes

Half a teaspoon is usually enough. Add it at the end rather than while cooking, so the tang stays sharp.

2 min

Whisk 3 tbsp curd into 200 ml chilled water, add the masala, stir and finish with mint and coriander. Dose · Half tsp per glass

5 min

Cube apple, banana, papaya and pomegranate. Squeeze lime, sprinkle over the top and toss once. Dose · Half tsp per bowl

6 min

Boiled moong with onion, tomato, cucumber and coriander. Add the masala last so it stays crunchy. Dose · 1 tsp per bowl

1 min

Shake it through makhana, sev or roasted chana before serving with evening tea. Dose · Quarter tsp per bowl

4 min

Butter the bread, layer cucumber, tomato and onion, sprinkle over each slice and grill. Dose · Quarter tsp per slice

5 min

Stir into the pani for a sharper hit, or into whisked curd with a pinch of roasted jeera. Dose · Half tsp per serving