kala masala
Also known as: godha masala, maharashtrian black masala
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Also known as: godha masala, maharashtrian black masala
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Kala Masala is darker and earthier because the spices (and often dry coconut) are roasted until very dark brown or black. Garam Masala is usually lighter and more floral.
When stored in an airtight container in a cool place, it retains its peak flavor for 6 months, though it remains safe to consume for up to a year.
It is more aromatic and pungent than 'hot.' While it contains some chilies, its primary profile is deep, smoky, and earthy rather than sharp heat.
You can, but the flavor will lack the signature smokiness. To mimic it, add a bit of roasted dry coconut powder and a pinch of black cardamom to your garam masala.
Traditional Kala Masala or Godha Masala does not typically contain onion or garlic. However, 'Kanda Lasun Masala' is a different variant that specifically includes them.
It typically includes coriander seeds, cumin, cloves, cinnamon, black cardamom, star anise, peppercorns, lichen (stone flower), and dry coconut.
Yes, it is a blend of pure spices and seeds, making it naturally gluten-free. Always check labels for anti-caking agents in commercial brands.
It is essential for Maharashtrian dishes like Misal Pav, Bharli Vangi (stuffed eggplant), and various Amti (lentil) preparations.
kala masala is a versatile ingredient found in cuisines around the world. With 372 calories per 100g and 12 grams of protein, it's a nutritious addition to many dishes.
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