Fish, vegetables, legumes, rice and coconuts are staple ingredients to Maharashtra, India's mid western coastal state. In this region, Kala Masala is used like the more commonly known Garam Masala, yet a healthy dose of toasted coconut adds sweetness and guajillo chiles add a bit of heat to the dark aromatic blend. Black cardamom, black cumin, black sesame, star anise, clove, peppercorn, cassia chip, poppy, bay, turmeric and amchoor round out the base of toasted coriander. Try using like a BBQ rub on fish, in your next batch of rice or in our Kala Masala Skillet Cornbread. This blend is salt free.
