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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Kala Masala is made by roasting spices until they are very dark (almost charred), giving it a smoky, deep flavor and dark color, whereas Garam Masala is usually lighter and more aromatic.
When stored in an airtight container in a cool place, it retains its potency for 6 to 9 months.
Yes, it is generally spicier than Goda Masala and standard Garam Masala, as it is designed for the pungent Vidarbha cuisine.
You can, but the dish will lack the signature dark color and smoky depth. To mimic it, add extra roasted cumin powder and a bit of charred dry coconut.
Traditional dry Nagpuri Kala Masala powder does not contain onion or garlic; these are usually added fresh during the cooking process.
It typically includes coriander seeds, cumin, cloves, cinnamon, black cardamom, stone flower (dagad phool), and dry coconut, all heavily roasted.
Yes, freezing in an airtight bag can extend its shelf life up to a year without losing its aroma.
If the characteristic pungent aroma is replaced by a musty smell or if you see any clumping/mold, it should be discarded.
Nagpuri Kala Masala is a versatile ingredient found in cuisines around the world. With 285 calories per 100g and 11.2 grams of protein, it's a nutritious addition to many dishes.
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