What you'll be able to do
- Blend six masalas with the proportions that make them taste right
- Roast and grind so the aroma survives the grinding
- Pack and store so a masala keeps its strength for months
- Price each pack from the real cost of whole spices
- Label and sell what you make
What it costs, what it sells for
Cost per pack, worked through
Whole spices priced so you know your cost before you set a price.
Masala sells every month, not seasonally
Unlike festival products, this is a weekly purchase in every home.
Sell locally before you sell online
Society groups, WhatsApp and local stores need no listings or minimums.
Everything inside this course
Module 1 · The Six Masalas 6 Lessons · 26 min
Rajma Masala
Free preview 03:36
Pav Bhaji Masala
06:11
Sambar Masala
03:17
Kadhai Paneer Masala
05:01
Paratha Masala
02:59
Kesar Milk Masala Powder
04:38
Bonus · The Bilingual Recipe Guide (PDF) 1 Lesson · 10 min
Download the MasalaShala Recipe Guide
10:00
Six masalas, ground and blended at home
Who ends up selling this
Homemakers
A product every kitchen already buys, made better at home.
Students and side-hustlers
Spices cost little per pack and sell all year.
Tiffin and catering services
Your own masala is what makes your food taste like yours.
Existing food sellers
A dry product that keeps for months and never spoils your stock.
Packing, shelf life and labels
Packing and sealing
What to pack in so a ground masala keeps its aroma.
Shelf life and storage
Why freshly ground masala fades, and how to slow it down.
Labelling a pack you can sell
What has to be on the label before you take money for it.
Everything you need to start
From your own kitchen
A grinder, a sieve, a roasting pan and a weighing scale.
Whole spices from the local market
Every spice used is named with its proportion.
Filmed one masala at a time
Each blend is its own lesson, with the proportions on screen.
Meet your instructor
Meenu Aggarwal
Your instructor
Meenu ran the chocolate, cake, masala and gift-hamper side of the family business and has assembled more Diwali orders than she can count. She writes about kitchens, packaging, festive timing and the products customers reorder.
