Kala Masala

The world might look at Khandesh as the land of brinjal and jowar, this region holds a premium for its smoky Khandeshi Kaala Masala. Unlike the other red-hued masalas in our pantry, this one is burnished brown-black owing to the deep roasting of spices. Lending itself to a variety of vegetable recipes, Amti (dal) and Rassa (curry), this is north-western Maharashtra’s original garam masala.

Product Description

Ingredients

Coriander, Coconut, Chilli, Bay Leaf, Stone Flower, Black Pepper, Clove, Cassia Sticks, Black Cumin Seeds, Turmeric, Asafoetida.

Origin

The etymological origins of Khandesh range from Kanha-desh (land of Krishna, the deity worshipped by Ahirs, or the cattle herders of the region) to khaan (basin of the Waghur River) and desh (country). The region bears a cultural imprint of the Mughals, Satvahana dynasty, adivasis and the nomadic Arya people or Ahirs. The Kaala Masala’s flavour is as intriguing as its place of origin, with the addition of dark spices like clove and cinnamon lending it depth and colour.

200g

Weight

Flavour Profile

Kala Masala is a very distinctive and aromatic mixture of quality spices, which is basically perfect for Maharashtrian cuisine. Adding a pinch of this powder will provide your dish with an authentic and rich appearance.

Advantages

We cold grind our spices to make sure their natural aroma and flavors are retained.

Authentic blend with the best ingredients to recreate your favorite dish safely.

Our Process

Sourcing

We get all our spices from the most authentic sources, working closely with local farms and following ethical practices.

Grinding

All our spices are powdered in cold grinding machines to retain their true aroma and nutrients.

Testing

Our spices go through 27 chemical and microbial tests before entering the processing unit.

Cleaning

The spices are further cleaned and sorted with state-of-the-art machinery which includes Clean O Grader, De Stoner, Gravity Separator, Rare Earth Magnets, and Color Sorter.