Kala Masala is the heart of Maharashtrian cooking. At Zarikar, we make it the way our family has for three decades: whole spices roasted in small batches, then cold-ground so the natural oils stay locked in. The result is a dark, heady blend that smells like a Maharashtrian kitchen and tastes even better.
Ingredients
Coriander, red chilli, black pepper, cumin, cloves, cinnamon, star anise, bay leaf, black salt and a secret family ratio of roasted spices. No artificial colours, no fillers, no preservatives.
How to use
– Add 1-2 teaspoons to dal or varan after tempering for an authentic Maharashtrian touch.
– Use in curries, gravies and dry vegetable dishes at the same stage you would add garam masala.
– A pinch in usal or misal elevates the whole dish.
– Store in an airtight container and use within 6 months for best aroma.
Why our Kala Masala
– Cold-ground to retain essential oils and rich colour.
– Roasted in small batches for consistency.
– AGMARK Grade A certified spices.
– Triple-layer aroma-lock pouch keeps the blend fresh.
– Available in 200g, 500g and 1kg packs.
Storage
Keep in a cool, dry place away from sunlight. Do not refrigerate.
FAQs
Q. What is the difference between kala masala and garam masala?
A. Kala masala is a Maharashtrian staple with a dark, roasted, slightly smoky character and includes black salt and stronger roasting, while garam masala is a lighter, sweeter all-India blend of warming spices.
Q. Is kala masala spicy?
A. It is medium-spicy with a deep roasted flavour – more aromatic than fiery.
Q. How long does it stay fresh?
A. Up to 6 months if stored airtight in a cool, dry place.
Q. Is it 100% vegetarian and natural?
A. Yes. No animal ingredients, no artificial colours, no preservatives.
