We all know garam masala, chaat masala, paneer masala, and chole masala—but beyond these everyday blends, every Indian state has its own signature spice mix, crafted over generations. These masalas aren’t just spicy; they’re aromatic, balanced, and deeply rooted in local food culture.

Let’s explore six traditional masalas from across India that give regional dishes their unmistakable identity.

1. Goda Masala – Maharashtra

Maharashtra’s signature masala is fragrant and mildly sweet, not fiery. A key ingredient is dagad phool (stone flower), along with dried coconut, which gives it depth and warmth.
It’s commonly used in aamti (lentils) and bharli vangi (stuffed brinjal) and tastes heavenly when mixed with hot rice and desi ghee.

2. Panch Phoron – West Bengal & Assam

True to its name, Panch Phoron contains five whole spices—fenugreek, nigella seeds, fennel, mustard seeds, and cumin.
What makes it unique is that it’s never ground. Used mainly for tempering, this blend is a backbone of Bengali and Assamese cooking.

3. Sambar Masala – South India

This everyday South Indian masala delivers a tangy, spicy balance, thanks to tamarind and lentils.
Fenugreek, cumin, asafoetida, dried red chillies, and curry leaves come together to create the unmistakable flavour of sambar—comfort food at its best.

4. Chettinad Masala – Tamil Nadu

Bold, fiery, and aromatic, Chettinad masala is famous for its pepper-forward heat.
It uses fennel, cloves, cinnamon, mace, star anise, poppy seeds, coconut, and black pepper. This versatile masala works beautifully in both vegetarian dishes and robust meat curries.

5. Kanda-Lasoon Masala – Kolhapur, Maharashtra

A powerhouse of flavour, this masala is defined by onion (kanda) and garlic (lasoon).
Dried red chillies, coconut, cumin, bay leaf, star anise, black pepper, and asafoetida give it a fiery, smoky punch. It’s widely used in Kolhapuri-style veg and non-veg dishes.

6. Malvani Masala – Konkan Coast

Traditionally prepared along the Konkan belt, Malvani masala is a seafood lover’s dream.
With 15+ spices, this blend is so flavourful that dishes rarely need extra chilli or garam masala. It’s essential for fish curries and coastal non-vegetarian recipes.