Rasam Masala

Rasam isn’t just a soup—it’s a natural remedy, a comfort food, and a burst of flavors all in one. This tangy, peppery dish has been a staple in South Indian kitchens for centuries.

What Makes This Masala Stand Out?
A perfect mix of black pepper, coriander seeds, dried red chilies, mustard seeds, curry leaves, and asafoetida.
Brings out the classic South Indian tangy-spicy balance—great for clearing sinuses and aiding digestion.
Specially ground to release oils at just the right consistency, ensuring an authentic rasam flavor.

How to Use
For Classic Rasam: Boil tamarind water, add tomatoes, garlic, and a teaspoon of Rasam Masala. Simmer and serve.
Healing Drink: Mix a pinch in hot water with a drop of ghee—it’s a natural remedy for colds.
Beyond Rasam: Sprinkle on roasted veggies, lentils, or rice for a South Indian twist.

Inspired by Ancient Wisdom
In Ayurvedic practices, black pepper and mustard seeds were often used in soups to stimulate digestion and detox the body.
Rasam was traditionally served after heavy meals to cleanse the palate and reset digestion.

Health Benefits
Clears Congestion: Black pepper and mustard help with colds.
Boosts Metabolism: Spices like coriander and cumin aid fat digestion.
Great for Gut Health: Asafoetida and tamarind keep the stomach happy.