Why does masala clump?

Moisture. A wet spoon went in, the jar sat open near the stove, or the lid does not seal. Clumped masala is still usable, but throw it out if you see spots of mould.

How much masala for a dish serving four?

About two to two and a half teaspoons for a blended masala. For garam masala and shahi garam masala, one to one and a half is plenty - more turns the dish bitter. Start low the first time and adjust.

When should masala go into the pan?

Most masalas go in after the onion and tomato have cooked down and before the water, so they fry in the oil and open up. Shahi garam masala is the exception - that goes in a minute before you turn off the heat.

My chilli powder keeps burning. What am I doing wrong?

Do not drop chilli powder into hot oil over a live flame. Turn the heat right down or off, or sprinkle in a little water first. Burnt chilli powder tastes bitter and the dish is lost.

Should masala go in the fridge?

No, and it does more harm than good. Condensation forms on the jar when you take it out, and that moisture gets in and causes clumping. A cool, dry, dark shelf is enough.

Where do I check the weight and price on a pack?

Every pack carries the net weight, the MRP, the packing date and the FSSAI number. Check all four before you buy.

Common questions about masalas, answered

Updated: 2026-10-16

How long does a masala last, why does it clump, how much should you use - the questions that come up in the kitchen every day, answered plainly.

How long does a masala last?: An unopened pack keeps roughly nine months to a year from packing. Once opened and kept in an airtight jar, three to six months. Whole spices last longer than powders.
Why does masala clump?: Moisture. A wet spoon went in, the jar sat open near the stove, or the lid does not seal. Clumped masala is still usable, but throw it out if you see spots of mould.
How much masala for a dish serving four?: About two to two and a half teaspoons for a blended masala. For garam masala and shahi garam masala, one to one and a half is plenty - more turns the dish bitter. Start low the first time and adjust.
When should masala go into the pan?: Most masalas go in after the onion and tomato have cooked down and before the water, so they fry in the oil and open up. Shahi garam masala is the exception - that goes in a minute before you turn off the heat.
My chilli powder keeps burning. What am I doing wrong?: Do not drop chilli powder into hot oil over a live flame. Turn the heat right down or off, or sprinkle in a little water first. Burnt chilli powder tastes bitter and the dish is lost.
Should masala go in the fridge?: No, and it does more harm than good. Condensation forms on the jar when you take it out, and that moisture gets in and causes clumping. A cool, dry, dark shelf is enough.
Where do I check the weight and price on a pack?: Every pack carries the net weight, the MRP, the packing date and the FSSAI number. Check all four before you buy.