The Ultimate Guide to Organizing Your Indian Spice Box

In India, most of us keep our regular spices handy in a spice box, often called a masala dabba, that looks something like the one shown here.

It typically has one large container with seven small containers inside, plus one spoon. Personally, I like to use two spoons — I keep a separate spoon just for turmeric, since I don't want it mixing with other ingredients. I also use two separate spice boxes: one for powdered Spices, and another for dry, whole spices.

Let me walk you through how I organize mine.

My Stainless Steel Spice Box

This is my stainless steel spice box and the quality of the steel is genuinely good — it's strong and sturdy enough to store spices reliably over time.

Tip: I keep a small kitchen towel as a liner inside the box. It absorbs any extra moisture, and by placing tissue at the base, you don't need to clean the box again and again — if any spices spill or fall, you can simply replace the tissue instead. This keeps the box clean and fresh for much longer with very little effort.

In this box, I keep powdered spices like chili powder, turmeric powder, coriander (dhaniya) powder, cooking soda, cumin-fenugreek (zeera methi) powder, and sambar powder. If you prefer, you can swap out the cooking soda for salt, or organize the containers however suits your own cooking style best.

Tip: After each use, wipe down the outer part of the box with a damp cloth. This keeps it looking clean and shiny for a long time.


My Red Plastic Spice Box

This is an attractive red spice box made from 100% food-grade plastic. The quality is very good, and each container can hold more than 100 grams of spice.

In this box, I keep dry, whole spices like pepper, cardamom (elaichi), cloves, fenugreek (methi) seeds, and red chili.

I usually break the red chilies into two pieces ahead of time, so they're ready to use directly during tempering (tadka). I also keep a mix of chana dal and urad dal in here, which I also use directly during tempering.

Organizing spices this way genuinely speeds up cooking and saves time when you're in the middle of preparing a meal.

Steel vs. Plastic: Which Should You Choose?

I personally prefer a steel spice box over plastic, mainly because steel doesn't hold onto odors the way plastic sometimes can over time.

That said, if you do prefer plastic, make sure to choose a good-quality, BPA-free option. Whichever material you choose, it's also important to pick an airtight container — otherwise, spices can attract insects and lose freshness much faster.

No Spice Box? No Problem

If you don't have a dedicated spice organizer, that's completely fine. I actually reused an old, empty chocolate box as a makeshift spice organizer — I placed five small steel katoris (bowls) inside it, and just like that, the spice box was ready to use.

Bottom line 

However you organize your spices, the goal is the same — quick access, less mess, and fresher ingredients every time you cook. Whether you go with a traditional steel spice box, a colorful plastic one, or even a repurposed container like an old chocolate box, a little organization goes a long way in making everyday cooking faster and more enjoyable.