Mummy Masala- My mother’s homemade spice blend

Every kitchen has a secret ingredient that transcends measurements and recipes—love, care, and tradition stirred into every dish. For many, that secret also resembles a homemade spice blend. In our home, it has a name that instantly evokes comfort and warmth: Mummy Masala—my mother’s homemade spice blend.

Handcrafted by my mother, this aromatic mix is the heart of her cooking. It's a fragrant, earthy blend made from whole spices—coriander seeds, cumin, fennel, fenugreek, bay leaves, cinnamon, and black peppercorns—roasted gently to awaken their oils and deepen their flavors, then ground into a fine powder. What makes this mix special isn’t just its ingredients and philosophy: flavor without heat and taste without shortcuts.

Growing up, I never saw my mother buy ready-made spice powders from the store. While many kitchens leaned on convenience, she stood by tradition. There was a ritual to it: standing by the stove, stirring the spices slowly in a heavy-bottomed stainless-steel pan until their aroma filled the whole house, signaling that something delicious was coming. After roasting, she let the spices cool for nearly half an hour, patiently allowing the heat to settle before grinding them. The result? A warm, balanced powder that could lift even the simplest curry into something extraordinary.

We often teased her, “Why do you work so hard in the kitchen?” But the answer was always on our plates—scrumptious stir-fries, comforting dals, and perfectly balanced curries, each flavored lovingly with this masala. No packaged spice blend could recreate the taste or the emotion behind it.

Mummy Masala isn’t just about flavoring, it’s deeply nourishing, too. Each spice is a powerhouse of health benefits: coriander aids digestion, cumin supports metabolism, fennel soothes the stomach, and fenugreek helps regulate blood sugar. Cinnamon has anti-inflammatory properties, while black pepper enhances nutrient absorption. Together, they create not just a taste profile, but a healing blend that cares for the body as much as it delights the senses. My mother didn’t speak much about nutrition, but her food always made us feel good, energized, and balanced. Now I realize that was no accident. That was wisdom. One of the most remarkable features of Mummy Masala is its lack of red chilies. My mother believed in letting everyone control their spice level. Since preferences varied in our family, she kept the base masala heat-free. “You can always add heat,” she’d say, “but you can’t take it away.” This made the masala incredibly versatile—ideal for those who didn’t like too much heat but still wanted to enjoy the whole body and complexity of Indian spices. A dash of fresh green chilli or a sprinkle of red chilli powder lets everyone tailor the meal to their liking.

I never run out of Mummy Masala- My mother’s homemade spice blend in my kitchen. I keep making a new batch before it gets over. Whenever I open a jar of Mummy Masala, I’m transported back to our family kitchen—to the sound of spices crackling in a pan, to laughter around the table, and to the reassuring sight of my mother stirring her magic into our meals. Though the ingredients are simple, the taste is a profound reminder that the best things in life are often made from scratch, with love.

I’ve shared some of my mummy’s magic this Mother's Day—now I’d love to hear yours. What’s your mom’s secret in the kitchen, the one that makes everything taste like home? 💛Happy Mother's Day!

Preparation time - 5 mins

Cooking Time - 10 mins

Resting Time - 30 mins

Total Time - 45 mins

Ingredients

- 1 cup coriander seeds 

- ½ cup cumin seeds 

- ¼ cup fennel seeds 

- ¼ cup fenugreek seeds 

- 5 bay leaves 

- 1 stick of cinnamon 

- 25-30 black peppercorns 

Directions 

1. Roast all the spices in a heavy-based stainless steel pan over low to medium heat for 10 minutes until fragrant. Keep stirring to refrain from burning.

2. Allow the mixture to cool for 25-30 minutes. 

3. Grind the cooled spices until fine. Store it in an air-tight container at room temperature for six months in a cool, dry place.