When you open a packet of Sunder Masala, the aroma hits you immediately. That isn't an accident, and it isn't an artificial additive. It is the direct result of how we grind.
Ramesh Ji
Jaldi ka kaam shaitan ka, aur jaldi ka pisna bekaar.
Most commercial spices are ground using high-speed industrial hammers. While efficient, the friction generates intense heat. Spices contain volatile essential oils—the compounds responsible for their unique scent, flavor, and medicinal properties. When heated, these oils evaporate long before they ever reach your kitchen.
The Cold-Milled Difference
At Sunder Masala, we use slow-turning, water-cooled stone mills. By keeping the milling process cold (typically under 40°C), we ensure that the natural moisture and oils of the seeds, bark, and pods remain trapped inside the powder.
This slow grinding means our production takes longer, but the difference in your curry is unmistakable. A smaller pinch of cold-milled spice packs the same aromatic punch as a tablespoon of high-heat ground spice.
FAQs about this story
What does cold-milled actually mean?
It means the milling machinery is specifically run at low speeds and equipped with cooling mechanisms to prevent the temperature of the spice from rising during grinding, preserving natural volatile oils.