“Kala” means black in Marathi and refers to the masala’s characteristically dark colour. This deep brown-black appearance develops through the roasting of the spices, which also gives the blend its distinctive aroma and flavour.

Aazol’s Kala Masala: Premium All-purpose Masala is made with red chilli, onion, coconut, cardamom, white sesame, clove, black pepper, common salt and whole garam masala (Khade Masale). The spices are roasted and blended to create its deep colour, rich aroma and characteristic Maharashtrian flavour.

Aazol’s Kala Masala comes from Nandurbar in the Khandesh region of north-western Maharashtra. It is prepared using traditional spice-roasting and blending methods associated with the region’s distinctive cooking style.

Khandeshi Kala Masala is known for its deeply roasted character, dark colour and bold, earthy flavour. Aazol’s Kala Masala comes from Nandurbar in Khandesh and uses slow-roasted spices to create the rich aroma and depth associated with this regional masala.

Kala Masala is a regional Maharashtrian blend with a darker colour and a deeper roasted flavour than many regular garam masalas. Its slow-roasted profile gives dishes an earthy, bold character, while garam masala recipes vary widely and are generally used as aromatic warming spice blends.

No. Both are traditional Maharashtrian masalas, but they have different flavour profiles. Goda Masala is generally milder, aromatic and slightly sweet, while Kala Masala is more deeply roasted, darker and bolder in flavour.

Slow roasting deepens the colour of the spices and develops a richer, more pronounced aroma and flavour. It is an important part of what gives Kala Masala its characteristic dark appearance and bold roasted profile.

Kala Masala has a bold, earthy and deeply roasted flavour with a warm, slightly smoky character. It adds depth and complexity to everyday dishes without being limited to one particular type of recipe.

Kala Masala has a bold and warming spice profile, but its character comes from the combination of roasted spices rather than chilli heat alone. Therefore, most people would not find it spicy. The final level of heat in a dish also depends on how much masala is used and the other ingredients in the recipe.

Kala Masala works well in vegetable dishes, dals and hearty curries. It is especially suited to Maharashtrian dishes such as Shev Bhaji, Vangyache Bharit and Mutton Rassa and can also be used in chicken and fish curries.

Yes. Kala Masala can be used in chicken curry to add a deeper roasted aroma and bold Maharashtrian flavour. It pairs well with onion-tomato based gravies and other robust curry preparations.

Yes. Kala Masala works well with both mutton and fish curries, adding warmth, depth and a distinctive roasted flavour. It is especially well suited to robust Maharashtrian preparations such as Mutton Rassa.

Yes. Kala Masala is an all-purpose blend that works well in vegetables and dals, where it adds depth without requiring a separate masala for every dish. It can be used in everyday preparations such as potato, bhindi, paneer and dal dishes.

Kala Masala can be used in many dishes where you might otherwise use garam masala, but the flavour will be different. It has a darker, more deeply roasted profile, so it is better treated as a flavourful alternative rather than a like-for-like replacement in every recipe.

No. Aazol’s Kala Masala: Premium All-purpose Masala is preservative-free and contains no artificial colours or additives. It is also ETO-free.

Store Kala Masala in a cool, dry place away from moisture and direct sunlight. After opening, keep it tightly sealed and always use a clean, dry spoon. Its shelf life is 12 months from the date of packaging.

Aazol’s Kala Masala: Premium All-purpose Masala is available in a 100g pack.