Caffeine Free Chaat Masala
This homemade spice blend is a powerhouse of tangy, smoky, and warming flavors that transforms everything it touches — from roasted chickpeas and sliced fruit to grilled vegetables and yogurt dips. The magic comes from toasting whole cumin and coriander seeds in a dry skillet until they deepen in color and release their oils, then grinding them fresh for a complexity that pre-packaged blends simply can't match. Amchur brings a bright, fruity tartness, kala namak adds that distinctive sulfurous depth, and a pinch of asafoetida ties everything together with a savory backbone. A little cayenne and black pepper give it just enough heat to keep things interesting without overwhelming the other layers. The whole process takes only minutes, and the finished blend stores in an airtight jar for up to three months, so you can reach for it whenever a dish needs a serious flavor upgrade. Every single ingredient here is naturally free of stimulants, so you get all the bold, complex character of a classic Indian street food seasoning without any concern about hidden caffeine from tea, coffee, or guarana-based additives sometimes found in commercial spice mixes.
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Learn more →Ingredients
12 servings
- 2 tbsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp amchur (dried mango powder)
- 1 tsp kala namak (black salt)
- ½ tsp fine sea salt
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp asafoetida (hing)
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp dried mint (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the cumin seeds and coriander seeds and toast, stirring constantly, until the cumin is a shade darker and the spices smell fragrant, about 2 minutes. Watch closely, as they can scorch quickly.
- 2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.
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