Goda Masala

Goda Masala

Dark, toasty, and gently sweet, this is the signature Maharashtrian blend. Coconut and sesame give it richness, dagad phool (black stone flower) adds a earthy, almost smoky perfume, and warm spices like clove and cinnamon round it out. Mild chile keeps the heat in the background so the depth comes through.

How to use it
Add it to the pan with your onions or aromatics and cook briefly in oil until fragrant, then build the dish on top. It works best stirred in early, where it can darken and deepen. A little goes a long way, so start with a teaspoon or two and adjust.

Try it with:

• Amti, usal, and masale bhat
• Eggplant, potatoes, and beans
• Lentils and other dals
• Darker vegetable curries

Ingredients
Coriander, cumin, sesame, coconut, dagad phool, cloves, cinnamon, bay, black pepper, and mild chile.

Packed by weight, sold by the ounce.

These are made in small batches, so availability is always limited and they may take a little extra time.