For the first time, a novel oxygen scavenging system (OSS) based on Acacia catechu (AC) and calcium carbonate (CC) was developed, and its oxygen scavenging ability was evaluated. At day 0, the oxygen content in the sample vials was 20.9%, which decreased to 12.7% and 8.3% over 20 days at 25 °C and 60 °C, respectively. The effect of concentrations of both components was analyzed by comparing final oxygen values (%) for AC1-CC1 to AC5-CC1 and control samples. The highest reduction (%) was recorded in samples AC1-CC1, which had an equal mass of both components compared to all other samples stored at the same temperature. The developed OSS demonstrated an oxygen absorption capacity of 10 ± 1.13 mL O2/g and 15.56 ± 0.51 mL O2/g at 25 °C and 60 °C respectively, whereas the reported oxygen scavenging rate for the same is 0.5 ± 0.05 mL O2/(g day) and 0.77 ± 0.02 mL O2/(g day). The observed rate constant values increased with increasing temperature from 0.02113 to 0.02350 (h−1) at 25 °C and 60 °C. Therefore, the findings of the present study demonstrated that AC–CC–based OSS with moisture activation is a suitable natural alternative to chemical-based oxygen scavengers for long-term stored foods with a moderate to high susceptibility towards oxygen.