RAITA MASALA

This traditional Indian blend was developed to complement hot curries with a cooling, balanced side dish. It combines roasted mustard seeds, cumin, coriander, lemon and garlic – typical of raita preparation in North Indian cuisine. The result is a spice composition that brings together freshness, spice and fine citrus notes.

Earthy, fresh and slightly citrusy. Cumin provides depth, coriander and mustard seeds bring a mild heat, while lemon and garlic add lively freshness.

Ideal for yogurt sides with curries, rice or grilled dishes. Stir 1 teaspoon of the blend into plain yogurt with grated vegetables (e.g. cucumber or carrot) and let it sit for 20 minutes. Also perfect for refining dips, dressings or cold sauces.

In India, raita is served as a cool side dish with hot curries – the yogurt tones down the heat on the palate. With cucumber, tomato, onion or mint, it can be made a little differently every time.