A little bit of India, growing right at home.
Fill your garden with Indian herbs and vegetables. Fresh, local, flavorful.
Explore Our SeedsSeeds for the Indian kitchen, tested in California soil
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From seed to basket — it all starts here.
Masala Central Seeds celebrates the desi kitchen garden. Indian and Indian-inspired varieties grown for flavor, tradition, and everyday cooking. And because we trial every variety in our own California garden, you can trust that these seeds actually thrive in our climate.
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Seeds for every desi kitchen garden
Why Masala Central Seeds?
Seeds for the Indian kitchen
and California soil.
We’re building the seed company we always wished existed: reliable, region-aware seeds for Indian and Indian-adjacent cooking. From methi and dhania to lauki and bhindi, we focus on varieties that make sense in real home gardens, not just catalog photos.
Trialed in a real backyard, not just in a greenhouse.
We grow our seeds in a small suburban California garden — with heat waves, cold snaps, kids’ soccer schedules, and all the chaos you’re dealing with too.
Focused on Indian flavors.
Every variety earns its spot by tasting great in real food: Gujarati shaaks, dals, curries, chaats, and all the mash-up, weeknight “Indian-ish” cooking we actually do.
Clear notes for new and seasoned gardeners.
We tell you what we wish someone had told us: where it fits in the garden, how big it really gets, how much heat it takes, and how we use it in the kitchen.
From our family garden to yours
A desi kitchen garden in a little corner of California.
Masala Central Seeds grew out of Puja’s cooking and our family’s obsession with fresh, home-grown ingredients. We started by cramming methi, green chilies, ridge gourd, and curry leaf into every sunny corner we could find. Now we’re sharing the varieties and notes that actually worked — so more people can have a little taste of “back home” right outside their door.
Read the full storyGrower’s Corner
Notes from the Indian kitchen garden
Seasonal notes, sowing reminders, and real-life lessons from our California garden for anyone who wants their bhaji, dal, and sabzis to start in the soil.
Indian Eggplant (Ringan | Baingan) Seed Starters and Growers’ Guide
Eggplant holds a special place in Indian cooking. From smoky baingan bharta to stuffed ringan, different shapes and sizes bring different textures to the kitchen. In the garden, however, most eggplants begin the same way. Strong seedlings and warm soil make the difference between a struggling plant and one that produces heavily all season. This […]
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Seed Starting Indian Mirchi (Chilies): A Practical Guide
Indian cooking uses a remarkable range of chilies, from tiny, fiery bird’s-eye types to long, dried peppers ground into powder. Rather than overwhelming growers with dozens of cultivar names, I’d like to focus on a few essential chili types. Each represents a different role in the kitchen and a different growing habit in the garden. […]
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Green Leaf Tulsi: Seed Starting Guide for a Living Tradition
Tulsi isn’t just another herb in the garden. It carries presence, memory, and care that many of us grew up around. In countless homes it lives near an entrance or courtyard, part of a daily rhythm that blends gardening with intention. Growing green leaf tulsi from seed follows that same spirit. It asks for patience, […]
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Got a question about a variety, a tricky microclimate, or what to plant for the dishes you actually cook? We love seed and garden talk.