Tata Sampann spices


Tata Sampann Spices — goodness ki shuruaat

Our spices bring more than taste to your cooking — they bring home the healthy goodness of nature. That’s because every Tata Sampann spice, pure or blended, that reaches your kitchen, is sourced from farms where the climate is conducive to cultivating the best spices. Our coriander, for instance, comes from Ramgang in Rajasthan. Our turmeric is from Salem in Tamil Nadu and our chilli is from Guntur in Andhra Pradesh. We ensure the spices that reach your kitchen retain all their natural volatile oils and natural goodness. That means full flavour to enhance your culinary delight.

With Tata Sampann, quality counts the most. That is why we use world-class processing centres with global certifications from BRC, Halal, UKAS, Sedex, Spices Board and FSSAI. Scientific procurement and storage ensure there is no deterioration of quality or loss of active ingredients.

Spices with the expert’s touch

Our spices are currently available in 10 varieties. Out of these, seven are blended by food connoisseur and renowned chef Sanjeev Kapoor.

Kasuri Methi

Add Kasuri Methi to your dishes for a pleasant aroma. Tata Sampann offers the best quality of Kasuri Methi of the Nagauri variety. It is greener, contains fewer amounts of extras like stems and has the optimum level of moisture.

Pav Bhaji Masala

Chef Sanjeev Kapoor’s unique blend of spices adds to the authentic taste of the popular Pav Bhaji. Relish the delicious choupati Pav Bhaji at your home with Tata Sampann’s Pav Bhaji masala.

Red Chilli powder

Made from carefully handpicked, sundried and scientifically processed whole chillies, Tata Sampann’s Red Chilli powder boasts of the finest quality of capsaicin which imparts the spiciness to the chilli.

Garam masala

Chef Sanjeev Kapoor’s versatile blend can be used to cook almost anything, vegetarian or non-vegetarian. Its tangy, spicy flavour enhances virtually any dish.

Meat masala

Chef Sanjeev Kapoor has put together this concoction especially to cook meats. The subtle flavours blend to bring out the best in red or white meat.  

Punjabi chhole masala

This one is from the heart of Punjab. Chef Sanjeev Kapoor has created this mix to delight the sense of taste and bring out the best in the traditional chhole.  

Chicken curry masala

Chicken curry is probably the most popular non-vegetarian dish in India. Chef Sanjeev Kapoor has designed this blend to enrich your cooking with nutrition and joy.

Dal tadka masala

Dal tadka is the heart of most Indian meals.  Chef Sanjeev Kapoor’s blend of this masala brings to the table convenience and consistent quality.  

Paneer masala

Paneer is popular in India and served in several ways. Chef Sanjeev Kapoor’s special blend will go with most ways in which you cook paneer.   

Kitchen King Masala

This is another versatile mix, designed by Chef Sanjeev Kapoor, to make your cooking even more aromatic, tasty and healthy.  

Turmeric powder

Here’s another popular Indian kitchen spice. Curcumin, the active ingredient in turmeric, is often used for its anti-inflammatory properties.

Coriander powder

Coriander is a popular herb globally. Known as dhania in India, this spice offers significant amounts of dietary fibre, calcium, selenium, magnesium and manganese.  

For more information, please visit www.tatasampann.com