Kala Masala 1000g Each

Kala Masala is a quintessential spice blend from Maharashtra, India, renowned for its deep, dark color and complex, aromatic flavor profile. The term "kala" means "black" in Marathi, referring both to the color of the masala and the characteristic dark roasting of its ingredients. This masala is a hallmark of Maharashtrian cuisine, imparting a distinctive taste and aroma to a variety of traditional dishes such as usal, varan, masale bhat, and stuffed vegetables. Ingredients and Preparation - Kala Masala is made from an extensive array of 25–30 spices, which typically include coriander seeds, cumin seeds, black pepper, cloves, cinnamon sticks, bay leaves, star anise, black cardamom, nutmeg, mace (javitri), dried red chilies, stone flower (dagad phool), dry coconut, sesame seeds, poppy seeds, caraway seeds, mustard seeds, fenugreek seeds, turmeric, asafoetida (hing), dried ginger, and occasionally dried onion and garlic. The proportions and specific ingredients can vary by region and family tradition.The preparation process is meticulous and central to the masala's unique character. Each spice is individually roasted—some dry, some in oil—until it achieves a rich, dark color and releases its essential oils and aroma. The roasted spices are then cooled, combined, and ground into a fine powder. The inclusion of roasted coconut, sesame, and poppy seeds adds a subtle sweetness and depth, while the dark-roasted chilies and whole spices provide a robust, smoky heat.Flavor and Uses - Kala Masala is celebrated for its bold, earthy, and slightly smoky flavor, which is more intense than many other Indian spice blends. Its complexity comes from the careful balance of warming spices, aromatic seeds, and the umami notes contributed by coconut and stone flower. This masala is versatile and can be used as a base or finishing spice in both vegetarian and non-vegetarian Maharashtrian dishes. It is often used as a substitute for goda masala or garam masala in recipes, lending a unique depth and authenticity to the cuisine