One of the more complex, layered flavors of Indian spice blends. “Kaala” means black, this Kaala Masala gets its flavor and name from the deep dark ingredients and the amount of toasting that is done to bloom their essence into the blend. A lighter version of toasting yields the Goda Masala and the darker is Kaala Masala.

Featured Ingredients: quajillo chili, coriander seeds, clove, star anise, coconut, black cardamom pods, Turkish bay leaves, white poppy seeds, turmeric, black peppercorns, black sesame seeds, cumin seeds, black cumin seeds, cinnamon, amchur, and other spices

Medium Heat

Salt Free!!! MSG Free!!! Gluten Free!!! Preservative Free!!!

Expected Taste: Nutty, smoky, aromatic, and just the right amount of chili heat.

Preparation: Before using Kaala Masala in a recipe, dry toast a required amount of the blend by heating in a skillet over medium heat until fragrant and desired color is achieved.

Suggested Recipe: Toast the blend as recommended above. Tenderize chicken breasts and cut each breast into 4-6 pieces; add the chicken to the toasted spices with 2-4 tbsp of oil, turn the chicken pieces so that spices cover at all sides. Cook for about 2 minutes on each side, add a 14-16 oz can of coconut milk to the chicken, and stir the mixture until all is well combined. Lower the heat and simmer for 15-20 minutes, until chicken is done. Serve on rice. Note: you can substitute chicken with shrimp. Also a great blend for veggie stew. ENJOY!