By Kate Malin

Making Indian food can be intimidating for even the most confident home cook. Enter, Spicemode, a small Chicago-based company handcrafting cooking sauces that take the difficulty out of making Indian food at home. Spicemode was founded by Amar Singh using the same sauce recipes, based on his mother’s Burmese cooking, that he developed for his food truck. Since the beginning, Spicemode has sourced locally and partnered with family businesses to produce their sauces and spice blends by hand, prioritizing quality and transparency at every step.

Spicemode’s signature sauce, Madras, is a mellow but flavorful blend of sweet caramelized onions, tamarind, fennel, mustard seed, cumin and cardamom. A generous helping of turmeric give it a vibrant yellow color and red chili flakes, suspended in the sauce provide some heat. Spicemode sauces use organic ingredients and, unlike most Indian sauces in restaurants and on shelves, are low in fats an calories because they do not add cream or coconut milk. Amar suggests using the Madras sauce to punch up the flavor and color of a stir fry, blending with chickpeas and cashews for a dip, or adding a jar to a slow cooking meat for an aromatic braise.

Spicemode Madras Sauce is available at and in stores across the country. Spicemode is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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