Buttermilk Masala | Chaas Masala

Refreshing Blend | Cooling Spices | For Chaas | Cryogenic Grinding

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Weight: 150gm
Buttermilk is India’s very own refreshing and healthy yogurt-based drink. Hathi Buttermilk Masala is a blend of selected spices and herbs that together carry a distinct taste. It has multiple health benefits, and it carries the traditional rooted Indian taste. Our blend is distinct because of the intricately designed proportions of our signature recipe that echoes the Indian tradition, and its unsurpassed processing. At last, what one gets is a mix that gives a refreshing and flavourful twist to a staple drink whilst maintaining its original soothing flavour.

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Manufactured & Marketed By: Gandhi Spices Pvt.Ltd.

Rajkot-Jamnagar Highway, Khandheri, Rajkot, Gujarat - 360006

Country of origin India

No artificial colour added.

Microbiologically tested.

Scientifically graded.

Hygienically packed.

Buttermilk Masala | Chaas Masala

Buttermilk Masala | Chaas Masala
  • Description

    Buy Buttermilk Masala Online | Chaas Masala Powder

    Hathi Masala Buttermilk Masala is a ready-to-use spice mix. This is made for an everyday glass of chaas. The whole spices used in this mix are ground using cryogenic technology. This locks in natural aroma and flavor of every spice. This masala mix contains cumin, coriander, black pepper, black salt, and other digestive spices.  It doesn’t contain any artificial colors, dyes, or preservatives.

    Why is Hathi Masala Buttermilk Masala Reliable?

    - Cryogenic Ground at -150°C

    - Traditional Indian Spice Blend

    - No Artificial Colour or Preservative

    - Hygienically Packed, Zero Hand Touch

    - FSSAI Certified | ISO 22000

    What Is Buttermilk Masala?

    It is also known as chaas masala in many households around Gujarat. This spice blend is created to add flavours to chaas. Chaas is a classic Gujarati drink made from curd, water, and spices. It contains ground whole spices such as cumin, coriander, black salt, and black pepper. The cumin and black salt give chaas its signature earthy, salty, sour taste. This masala mix also works well with raita, lassi, salads, and fasting drinks.

    Ingredients and Sourcing 

    Hathi Masala Buttermilk Masala is a mixture of many whole spices. Those whole spices are sourced from reliable states across India. Cumin seeds from Gujarat and Rajasthan, whose dry climate and soil produce seeds with high cuminaldehyde content. Coriander seeds from Rajasthan. Black salt (kala namak) comes from reliable mineral mines. Hathi Masala chooses only good-quality whole spices. Spices that don't meet their purity and aroma standards are rejected before processing.

    Why Cryogenic Grinding Matters for Buttermilk Masala

    The whole spices used in this masala contain natural essential oils. These oils give the masala its refreshing taste. The traditional grinding procedure generates heat, which evaporates the natural oils. Hathi Masala cools the spices to –150°C before grinding. It locks in the essential oils, giving you a more aromatic flavor than regular blends.

    How to Use Buttermilk Masala

    Every day Chaas: Add 0.5-1 teaspoon to a glass of diluted dahi (1 cup dahi + 1.5 cups water). Blend them nicely. The cumin seeds and black salt add that classic, tangy flavour to the chass your family loves.

    To ease post-meal heaviness: Drink a glass of chaas with this chaasmasala after the meal. Natural digestive spices, such as jeera, black pepper, and coriander, support digestion. It’s a common habit in Gujarati households.

    Raita: Stir 0.5 teaspoon of this masala into your boondi, cucumber, or lauki raita. It gives a clean flavour that plain jeera powder alone can’t deliver.

    Salads: Sprinkle a pinch of masala over cucumber-tomato salads or fruit bowls. It gives your salads a refreshing, balanced flavor without overpowering the dish.

    Benefits of Hathi Masala Buttermilk Masala

    Every spice in this blend has been added for a specific health benefit. Cumin seeds help in digestion. Coriander seeds help to cool the body; that is why people choose chaas during a hot summer afternoon. Black salt provides the natural minerals your body actually needs. Black pepper adds a subtle warmth that balances everything.

    Traditional Ayurveda recommended spiced chaas after meals for ages. There are no artificial colour, additives, or preservatives added. 

    Storage: Store the chaas masala in an airtight glass or steel container after opening. Keep the container in a cool, dry place away from moisture and direct sunlight. Always use a dry spoon. Best used within 8-12 months of opening to add the freshest flavours to your chaas.

    Quality You Can Trust

    Hathi Masala has been part of Indian kitchens since 1952. Our Rajkot facility is FSSAI and ISO 22000-certified. Each spice used in our buttermilk masala is sourced from reliable spice farms across India. All whole spices are ground using cryogenic technology to preserve natural oils. Each batch is lab-tested for purity, safety, and quality. Packed hygienically without human contact at any stage.

    - FSSAI Certified and ISO 22000 Manufacturing

    - Lab Tested Every Batch

    - Cryogenic Ground at -150°C, No Heat Damage

    - Hygienically Packed, Dedicated Sterilization Facility

    - Flavour-Locked 3-Layer Packaging

    Buy Hathi chaas masala online. Available in 150g packs to suit your daily needs. 

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  • Recipes

    How to use Chaas Masala in your cooking

    Yogurt-based dip

    A yogurt-based dip is a delicious and creamy companion to many dishes, and adding Hathi Chaas Masala elevates it to new heights. The sour and spicy variety of masala enhances the creamy yogurt, resulting in a flavorful and cooling dip. Whether served with fresh vegetables, or chips, this dip will be a winner at any party. The original flavor of Hathi Chaas Masala complements the yogurt.

    Grilled veggies

    Grilled vegetables are a nutritious and tasty side dish; however, they can be bland at times. Sprinkle Hathi Chaas Masala over grilled vegetables for a burst of zesty and spicy flavors that accentuate the vegetables' inherent sweetness. The masala increases the flavor of the vegetables, making them more appealing and delicious.

    Raitas

    Raita is a popular Indian side dish composed of yogurt, vegetables, and spices that often comes with spicy curries or biryanis to chill the palette. Hathi Chaas Masala adds an authentic and vivid flavor to your raita, which works well with creamy yogurt and crisp veggies. The masala's tangy and somewhat spicy flavor complements the raita, making it a pleasant and flavorful addition to your dinner.

  • History & Source

    History & Source

    Buttermilk is a centuries-old Indian family staple. It is particularly popular throughout the summer months due to its cooling effects and ability to help digestion. Buttermilk has been spiced with herbs and spices since antiquity. Hathi Chaas Masala is a new take on this classic spice blend, using the best spices from throughout India to create a product that is both authentic and contemporary.

    Benefits in Ayurveda

    Chaas is considered a healing beverage in Ayurveda as well as a refreshing drink, with several health advantages. Chaas is usually drunk throughout the summer to keep the body cool and avoid heat-related illnesses.

  • Ingredients

  • FAQ

    Frequently Asked Questions: Buttermilk Masala (Chaas Masala)

    Q1: What is Buttermilk Masala, and where is it used in Indian cooking?

    It is a spice mix created for chaas. It’s an Indian drink made by diluting dahi with water and adding spices. This contains cumin-coriander powder, black salt, black pepper powder, and other digestive spices. You can mix it into chaas, raita, or salads.

    Q2: Are chaas masala and chaas masala the same thing?

    Yes. Both refer to the same spice blend. Chaas is the common Gujarati name for buttermilk, so these two names are used across India. The same product is sometimes also known as mattha masala in parts of North India.

    Q3: How much chaas masala should I use per glass?

    Start with 0.5 teaspoon per glass of chaas. If you like a salty, tangy, spicier flavor, you can increase the amount to 1 teaspoon. The whole spices used in Hathi chaas masala are ground using cryogenic technology. That’s why the spices are stronger than in regular blends, so you need a smaller quantity than in regular masala.

    Q4: What is the difference between Buttermilk Masala and Chaat Masala?

    Both masalas contain black salt and cumin, but they are created for different uses. Chaas masala is an earthy, gentle, more cooling blend. It's designed for drinks and raita. Chaat masala is sharp and more intense, with amchur and hing as bold notes. It's made for snacks and street food.

    Q5: Why is cryogenic ground chaas masala better than regular blends?

    Whole spices, such as cumin, coriander, and black pepper, are added to this blend. These spices contain natural oils that give your drinks their fresh smell and taste. Traditional grinding generates heat, which evaporates these oils. Hathi Masala grinds every spice at –150°C, which fully locks in the oils.

    Q6: Does Hathi chaas masala contain any artificial color or flavoring?

    No. This masala mix contains only natural spices. It doesn’t contain any artificial colors, dyes, or preservatives. The taste and aroma come fully from the natural whole spices. It contains cumin, black salt, black pepper, and coriander. Every batch is lab-tested for purity and safety.

    Q7: How should I store chaas masala to keep it fresh?

    Transfer the chaas masala to an airtight glass or steel container after opening. Keep the container in a cool, dry place away from moisture and direct sunlight. Always use a dry spoon. Best used within 8-12 months of opening to add the freshest flavors to your chaas. The sealed pack stays fresh for 24 months from the date of manufacture.

    Q8: Can I add Hathi chaas masala to curd dishes other than chaas?

    Yes. It pairs well with boondi, cucumber, and mixed vegetable raita. You can also use a pinch of this masala in dahi-based salad dressings or marinades for paneer or vegetables. Gujarati families often use this masala in the dahi-water base to make kadhi.