By Kaushik Brahmakshatriya

Published On 20 March 2026.

​If you’ve ever stepped into an Indian household during a scorching summer, you’ve likely been handed a cold glass of Chhash (also known as Chaas or Mattha). But it’s never just plain buttermilk. The secret behind that refreshing, digestive magic is the Chhash Masala—a potent, aromatic spice blend that transforms a simple dairy drink into a flavor powerhouse.

What is Chhash Masala?

Chhash Masala is a dry spice blend specifically crafted to complement the tangy profile of yogurt-based drinks. In English, it is most commonly referred to as Buttermilk Spice Powder or Savory .
​Unlike general garam masalas, this blend focuses on “cooling” spices and digestive stimulants. It balances the four pillars of Indian flavor: salty, tangy, earthy, and spicy.

Why You Should Make Your Own (The Benefits)

While store-bought packets are convenient, DIY Chhash Masala is a game-changer for your WordPress food blog or your kitchen pantry:
​1.Digestive Powerhouse: Ingredients like cumin and ginger powder stimulate enzymes that help break down heavy meals.
​2.Zero Preservatives: Commercial brands often add anti-caking agents; homemade is 100% pure.
​3.Customizable Heat: You can control the kick by adjusting the black pepper or dried ginger.
​4.Long Shelf Life: A single batch can last up to six months in an airtight container.

Authentic Chhash Masala Ingredients

To get that signature “Zatpat” (instant) flavor, you’ll need these pantry staples:

Ingredient Role
* Cumin Seeds (Jeera) The earthy base; essential for digestion.
* Black Peppercorns Provides a subtle, lingering heat.
* Black Salt (Kala Namak) Adds the “sulphurous” tangy kick typical of street food.
* Dry Ginger Powder (Saunth) Adds warmth and anti-inflammatory properties.
* Dried Mint Leaves (Pudina) Provides the cooling finish.
* Ajwain (Carom Seeds) Excellent for relieving bloating.
* Hing (Asafoetida) A pinch for deep umami and gut health.

How to Make It: Step-by-Step

1. Roasting (The Secret Step): Dry roast 1/2 cup of cumin seeds and 1 tablespoon of ajwain in a pan over low heat. Roast until they turn a shade darker and release a nutty aroma. This releases the essential oils.
​2. Cooling:
Let the roasted spices cool completely. If you grind them while hot, the moisture will turn your powder into a clump.
​3. Grinding:
Combine the roasted seeds with 2 tablespoons of black salt, 1 tablespoon of black pepper, 1 tablespoon of ginger powder, and a handful of dried mint. Pulse in a spice grinder until you achieve a fine powder.
​4. Storage:
Store in a glass jar. Use about 1/2 teaspoon per glass of buttermilk

​The Best Way to Serve Chhash

​To make the perfect glass of Masala Chhash, whisk 1 part yogurt with 2 parts chilled water. Add your homemade masala, a squeeze of lemon, and garnish with fresh coriander. For a “tadka” version, temper some mustard seeds and curry leaves in oil and pour it over the top!