About Onake Masalas

Our story

Onake Masalas began in a village kitchen in Karnataka, where a heavy wooden onake struck stone every morning before the day's cooking. The sound meant fresh masala was on its way.

We started this brand to bring that taste to homes that no longer have a mortar and a free hour. We still use the same method, the same whole spices and the same small batches.

Why pounding matters

Electric grinders heat spices and can flatten their aroma. Pounding crushes them gently, keeps the natural oils and leaves a coarse texture that blooms in hot oil and water.

• Spices are cleaned and sun-dried or dry-roasted in small lots.
• Each lot is pounded in a stone mortar with a wooden onake.
• The masala is packed fresh and sealed to protect aroma.

Our promise

No artificial colours, no fillers and no preservatives. If a masala does not taste right to us, it does not reach you.

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