Kala Masala
Kala Masala is a deeply roasted, aromatic spice blend essential to authentic Maharashtrian cuisine. Made by slow-roasting spices like coriander, cumin, black pepper, cloves, cinnamon, sesame seeds, dry coconut, and onions, it's ground into a dark, flavorful powder. Rich, earthy, and intense, Kala Masala adds depth to dishes like Bharli Vangi, Misal, and Usal, capturing the essence of traditional Maharashtrian cooking.
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Goda Masala
Goda Masala is a mildly sweet, fragrant Maharashtrian spice blend made with a unique combination of roasted spices like coriander seeds, cumin, sesame seeds, cinnamon, cloves, dry coconut, and dagad phool (stone flower). Unlike the fiery Kala Masala, Goda Masala offers a warm, well-balanced flavor that's perfect for everyday dishes like amti, bharli vangi, and vegetable curries, giving them a distinct, homely aroma and taste.
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Spice Storage Tips
Spice Storage Tips: To keep your spices fresh and aromatic, store them in airtight containers away from heat, light, and moisture—ideally in a cool, dark cabinet. Avoid keeping them near the stove or in direct sunlight, as heat and humidity can degrade their flavor. Whole spices last longer than ground ones, so buy whole when possible and grind in small batches. Label jars with purchase dates and try to use ground spices within 6–12 months for optimal taste.
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Spice Roasting Guide
Spice Roasting Guide: Roasting spices enhances their natural oils, deepens flavor, and brings out rich aromas essential for Indian cooking. Use a dry pan on medium heat and roast whole spices—like cumin, coriander, or fennel—until they darken slightly and release a nutty fragrance (usually 1–3 minutes). Stir constantly to prevent burning. For spice blends like Kala or Goda Masala, roast each ingredient separately for even results. Let the spices cool before grinding to preserve their full flavor.
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