Masala Maza Foods has been taking curry addiction seriously since 1997. The goal of Masala Maza is to provide curry addicts with delicious, all natural ingredients that take the long hours out of making great curries. Because we consider curry addiction of great importance, we've made sure our sauces are the real deal... no Indian versions of spaghetti sauce around here! With Masala Maza you get all of the rich flavor you've been craving.

History
Back in 1991 Sidsel Anderson, the founder of Masala Maza, spent a year in northern India doing research on the history of the Ganges River. Instead of diligently working on her studies she found herself spending long hours in the kitchens of Varanasi, fascinated by the art of curry making: the caramelizing of onions, the roasting and blending of spices, the peeling and chopping of heaps of garlic and fresh ginger, the timing of when various ingredients were stirred in. The tedious work always resulted in a completely satiating gourmet experience.  Before long Sidsel was addicted to curry. 

Every family prepared their curries differently so there was uniqueness to each meal. This, however, made curry learning difficult. And to make matters worse, cooking methods in India are based on oral traditions. There were no little plastic boxes filled with recipe index cards stashed away in a cupboard that Sidsel could copy.

Soon she began to recognize a system to the whole complex process.  What seemed so difficult at first became a little easier. She combined methods of preparation she had learned from various families and began making her own curries.

After Sidsel returned to Oregon, she suffered from severe curry withdrawal (serious cold sweats!) and the busy lifestyle that Americans lead left little time for curry making. "What if," she thought, "I could put the tedious part of making curry in a jar?" Two more trips to India sealed it and Masala Maza was born!

Our Products

Korma Simmer Sauce - A mild cooking sauce made with toasted almonds, freshly dry roasted spices and lightly sauted onions and garlic.
Madras Coconut Curry - Freshly toasted spices and coconut make this cooking sauce a favorite for all curry addicts.
Tandoori Grill Sauce - You don't have a tandoori oven in your kitchen!? Not to worry. Smoked Spanish Paprika gives this sauce the smoky flavor your food needs for that tandoori taste!
Vindaloo Marinade - Spicy, tangy and a winner with the production staff. The first time they made it, they said, "This is officially our favorite sauce!"

Mango Key Lime Chutney - Sweetened only with fruit juice so that the mangoes can finally have their say in "mango chutney world"!
Mango Jalapeno Chutney - Ditto, but with a bite.

Toor Dal & Curry Spice - Slightly nutty in flavor, especially if the lentils are dry roasted before cooking.
Mixed Dal & Curry Spice - Mild and fast cooking. It takes on other flavors well.
Urid Dal & Curry Spice - Richer in flavor, particularly as left overs (all Indian food makes great left overs!)