Curry Sth Indian Sambar Spice – Mild-35g


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79 In stock

79 in stock

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Product description

This fragrant masala spice mix is made with fenugreek seeds, coriander seeds, cumin seeds, curry leaves, and other aromatics and is an essential ingredient in the ubiquitous split-pea stew of South India. A masala is simply a mixture of ground spices. Each state in India has its own blend, and there are countless variations of each. The sambar masala , gives flavor, heat and texture to sambar, the region’s ubiquitous vegetable stew.

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Flavour Notes:

A combination of fragrant whole and ground spices, a sambar masala gives flavour, heat and texture to a range of dishes, but was originally created for the famous South Indian dish sambhar, a spiced split-pea stew.

Culinary Notes:

This fragrant mild masala spice mix is made with fenugreek seeds, coriander seeds, cumin seeds, curry leaves, and other aromatics and is an essential ingredient in sambhar, a split-pea stew of South India. A masala is simply a mixture of ground spices, with each state in India having its own blend. Beyond its original use for South Indian sambhar, our sambar blend can be used to make a quick curry with protein, vegetables and coconut milk, sprinkled over roasted vegetables or rubbed onto meat before grilling to bring a true taste of India to your dishes.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, and filler free. The intense flavour from our spice blends means a little goes a long way. Our South Indian Sambar blend has a wealth of spices with anti-inflammatory properties, digestive aiding benefits, can help reduce bloating and abdominal discomfort, reduce blood pressure and boost immunity to help fight illnesses like the common cold.


Made from imported and local spices: turmeric, mustard, pepper, chilli, cumin, coriander, cinnamon, asafoetida, paprika and fenugreek.

Country of Origin:


Other names or spelling:

Sambhar, Sambhar Masala

How to use

  • Indian Dahl can be eaten with rice, roti, dosa, chapati and naan
  • Use to make the popular South Indian dish sambar.
  • Use it in curries, stir-fries or simple dishes of roasted or grilled vegetables. It can be rubbed onto meat before grilling or stirred into mashed potatoes enriched with melted butter. The recipe can easily be doubled and keeps well.
  • Use 1tbsp to 500g of protein
  • To release the volatile oils in the spices, this blend it best added at the beginning of cooking
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
  • Sprinkle over veg before roasting in the oven for a twist on a classic
  • Replace an array of spices in a dish with this one handy blend

The Spice People FAQs

South Indian Sambar Spice can be used to season Sambar, a traditional South Indian dish made with lentils, vegetables, tamarind, and spices. It’s typically added to the stew during cooking to enhance its flavour and aroma.

South Indian Sambar spice is mild, meaning it contains little to no heat. It’s suitable for those who prefer a mild and flavourful seasoning without a strong spice kick.

While South Indian Sambar Spice is specifically designed for use in Sambar, it can also be used to season other South Indian dishes like rasam or vegetable curries. Additionally, it can add flavor to lentil-based soups or stews.

While South Indian Sambar Spice is specifically formulated for South Indian cuisine, it can also add depth and flavour to other dishes from various cuisines. For example, it can be used to season lentil soups or stews, add flavor to rice dishes, or even enhance the taste of roasted vegetables.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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