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    Aakha Masoor Masala is a spice blend used in the preparation of dishes made with whole red lentils, known as aakha masoor in Hindi. These lentils are small and cook relatively quickly compared to other...
  • Amsul
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    Amsul, also known as kokum, is a souring agent commonly used in Indian cuisine, particularly in the coastal regions of Maharashtra, Goa, and Karnataka. It comes from the fruit of the kokum tree (Garcinia indica)...
  • Biryani Masala
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    Biryani Masala is a blend of aromatic spices used to flavor biryani, a popular Indian rice dish made with basmati rice, meat (such as chicken, mutton, or goat), or vegetables, and a variety of spices...
  • Bramhani Aamti Masala
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    Bramhani Aamti Masala likely refers to a spice blend used specifically for making Bramhani Aamti, a traditional Maharashtrian dish. Aamti is a type of lentil-based curry or soup that is popular in Maharashtrian cuisine. It...
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    Byadagi Mirchi Powder is a type of chili powder made from Byadagi chilies, which are a variety of dried red chili peppers primarily grown in the Indian state of Karnataka. Byadagi chilies are known for...
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    Chaas masala, also known as buttermilk masala or spiced buttermilk mix, is a blend of spices used to flavor chaas, a traditional Indian drink made from buttermilk or yogurt. Chaas is a popular beverage in...
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    Chat Masala, also spelled Chaat Masala, is a tangy and savory spice blend used to flavor a variety of street food snacks in India, collectively known as chaat. It adds a burst of flavor to...
  • Chole Masala
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    Chole Masala is a blend of spices used specifically to prepare Chole, a popular North Indian dish made from chickpeas (also known as garbanzo beans) cooked in a flavorful tomato-based gravy. Chole is often served...
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    Dagadphool, also known as stone flower or black stone flower, is a type of lichen that grows on rocks or stones in dry climates. It is widely used as a spice in Indian cooking, particularly...
  • Dhabeli Masala
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    Dhabeli Masala is a flavorful spice blend used in the preparation of Dhabeli, a popular street food snack originating from the Kutch region of Gujarat, India. Dhabeli is a spicy and tangy potato-based filling served...
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    Elaichi powder, also known as cardamom powder, is made from ground cardamom seeds, which are derived from the pods of the cardamom plant. Cardamom is a highly aromatic spice native to India and is widely...
  • Ghati Masala
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    Thecha is a traditional Maharashtrian condiment that is known for its fiery heat and bold flavors. It is typically made using green chilies, garlic, peanuts, and various spices, ground together to form a coarse paste....
  • Goda Masala
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    Goda Masala is a traditional Maharashtrian spice blend known for its unique flavor profile, imparting a sweet and aromatic essence to dishes. It's widely used in Maharashtrian cuisine, particularly in dishes like masale bhaat (spiced...
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    Hing, also known as asafoetida, is a resinous gum extracted from the roots of the Ferula plant, which belongs to the celery family. It has a strong and pungent aroma, often described as sulfurous, and...
  • Jeshthmadh [liquorish] powder
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    Jeshthmadh powder, also spelled as Jeshthamadh, is a powdered form of the herb Jeshthamadh, scientifically known as Glycyrrhiza glabra or licorice root. This herb has been used for centuries in traditional medicine systems like Ayurveda,...
  • Kala Masala
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    Kala Masala is a flavorful spice blend from Maharashtra, India, particularly popular in the Kolhapur region. Kala translates to black in Marathi, referring to the dark color of the masala due to the roasted spices...