Kala Masala: Premium All-purpose Masala

It is north-western Maharashtra's original garam masala, made by slow-roasting a blend of premium spices to a deep burnished brown-black colour. It is free from preservatives and artificial additives.

"Kala" means black in Marathi, referring to the deep, dark colour the masala imparts to dishes. This colour comes from the deep roasting of dark spices like cloves, black pepper and cinnamon.

It contains red chilli, onion, ginger, garlic, white sesame, clove and black pepper, all slow-roasted to perfection. Each spice is carefully roasted separately before blending for maximum flavour.

It originates from the Khandesh region of north-western Maharashtra, known for its rich spice-growing tradition. The region's cultural heritage — shaped by Mughals, Satvahana dynasty and tribal communities — is reflected in its complex flavour.

The cloves and black pepper in the blend are rich in antioxidants that help combat free radicals. The garlic and ginger content also have natural antibacterial and anti-inflammatory properties.

It is made by Kiran Rajesh Nikumbhe, a determined homemaker from Shahada, Nandurbar, who started the venture after facing economic hardship during Covid-19. Her resilience and traditional knowledge are the heart of every batch.

Unlike regular garam masala, Kala Masala gets its signature deep colour and smoky flavour from the slow, deep roasting of each spice. It is bolder, earthier and more complex than standard spice blends.

It works beautifully in curries, dals, vegetable dishes and traditional Maharashtrian recipes like Shev Bhaji, Vangyache Bharit and Mutton Rassa. It can replace regular garam masala in any recipe.

Yes — it works equally well in chicken, mutton and fish curries, adding a deep, smoky richness to meat dishes.

Yes — it is made entirely from natural spices with no preservatives, artificial colours or adulterants.