Kaala Masala derives its name from a deep colour, the result of meticulous roasting of spices.
• Considered North-West Maharashtra's garam masala, it has a brown-black colour owing to the deep roasting of spices
• Addition of dark spices like clove and cinnamon lends it depth and colour
• Lends itself to a variety of vegetable recipes, Amti (dal) and Rassa (curry)
• No artificial flavour
• No artificial colors