Traditional Kala Masala | पारंपारिक काळा मसाला

Maharashtra’s traditional Kala Masala, originating from the rural kitchens of Kolhapur and Satara regions, is a unique blend of roasted spices like coriander, cumin, black pepper, cloves, and dried red chilies. This dark, aromatic masala is a staple in Maharashtrian households and adds a deep, earthy flavor to dishes like bharli vangi, usal, misal, and non-veg curries. It not only enhances taste and color but also brings warmth and richness to everyday meals. Rooted in tradition, Kala Masala reflects the bold and rustic essence of Maharashtra’s culinary heritage.

Key Highlights & Benefits

• Traditional Maharashtrian flavour: A dark, aromatic spice blend associated with the kitchens of Kolhapur and Satara.
• Roasted spice character: Adds deep, earthy flavour and colour to everyday meals.
• Coconut and spices: The existing ingredient list includes dry coconut, coriander, cumin, sesame and aromatic spices.
• Versatile in cooking: Use in bharli vangi, usal, misal, dals and curries.

• Ingredients: dry onions, coriander seeds, cumin seeds (jeera), dry coconut, turmeric, dagad phool (stone flower), cloves, black pepper, asafoetida (hing), fennel seeds, green cardamom (velchi), caraway seeds (shahajeera), cinnamon (dalchini), mace (jaypatri), dry ginger powder (sunth), and white sesame seeds.
• Shelf Life: 3 months from the date of manufacture. Follow the manufacturing and best-before dates printed on your pack; opening does not start a new 3-month period.
• Allergen Information: The listed ingredients include white sesame seeds. Check your pack for the complete allergen declaration.

Approximate values per 6g serving, reproduced from the supplied label. %RDA per serve is shown as printed; a dash means no value is stated.

Refer to your pack for the nutrition declaration applicable to your purchase.

Asha Jadhav, Our Maker from Satara

At 50, Asha Jadhav balances the responsibilities of her home with running her food-making enterprise in Satara. Alongside caring for her household, she leads work that provides employment to more than 20 women, bringing a shared love of traditional cooking into their everyday livelihoods.

For PIP AGRO, Asha Tai and her team make a varied range of chutneys, festive Diwali faral and several kinds of pickles. Each recipe has its own character, yet there is a familiar thread running through them: the warmth and flavour of food made in an Indian home kitchen.

What keeps us coming back to her food is the taste. Across such a varied range, her recipes remind us of our grandmothers’ cooking, the traditions of the Indian kitchen and the flavours we grew up with. It is that feeling of home, as much as the individual recipe, that we want to share with you.

Behind these familiar flavours is Asha Tai’s daily effort, balancing home and work while creating opportunities for other women in Satara. We are proud to bring her food to your table and share the story of the women who make it.

A Traditional Recipe, Made with Care

Kala Masala is a traditional Maharashtrian spice blend made by roasting and grinding ingredients like dry coconut, coriander seeds, cumin, black pepper, cloves, cinnamon, stone flower (dagad phool), dried red chilies, bay leaves, sesame seeds, nutmeg, and asafoetida (hing). The exact composition may vary by region or family recipe.

Kala Masala and Garam Masala

While both are spice blends, Kala Masala is roasted to a darker color, giving it a smoky, earthy aroma. It also includes regional ingredients like dagad phool and sesame seeds, which are not typically found in North Indian garam masala. The flavor is bolder and deeper.

• Deep, earthy flavour: Adds a distinctive roasted-spice character to everyday meals.
• Traditional Maharashtrian blend: Complements bharli vangi, misal, usal and matki amti.
• Aromatic recipe: Dry coconut, coriander, cumin and the listed spices create a layered flavour.
• Versatile cooking companion: Use in sabzis, dals, chicken curry or mutton rassa, adjusting the quantity to taste.

1. In Maharashtrian Dishes: Kala Masala is versatile and commonly used in Maharashtrian dishes like bharli vangi (stuffed brinjal), misal, usal, matki amti, and non-veg dishes like mutton rassa or chicken curry. It adds color, depth, and a signature rustic flavor to the dish.

2. In Daily Cooking: Yes, Kala Masala can be used in daily cooking to enhance regular sabzis, dals, and curries. Just a spoonful is enough to elevate the taste of everyday meals with a rich, traditional aroma.

• Keep Cool and Dry: Store in a cool, dry place.
• Keep Tightly Closed: Keep the container tightly sealed after every use.
• Use a Dry Spoon: Use a dry spoon to scoop out chutney to maintain freshness.

Store Kala Masala in an airtight container in a cool, dry place away from moisture and sunlight. Shelf life is 3 months from the date of manufacture, not from opening. Follow the manufacturing and best-before dates printed on your pack.