| Description | “Gaon ke garam masale mein dhaniya nahi padtha” she informs. At Kashika, the subtle cues are taken seriously. Sometimes she is hesitant to share her little rural secrets, but slowly she gains confidence and speaks her mind. | “Humari guarantee hain, sahi teekha hoga woh bhi bina milawat”. She re-assures the promise of purity. At Kashika, there are no artificial colors used for the red color of the mirchi powder. | 100g
Turmeric-1
Chili powder-1
Coriander Powder-1
Coriander Powder-1
50g
Jeera-1
Garam Masala-1
Sambar Masala-1
Pav Bhaji Masala-1
Chole masala-1 | 100g
Turmeric-1
Chilli powder-1
Coriander Powder-1
50g
Jeera-1
Garam Masala-1
Sambhar Masala-1
Pav Bhaji Masala-1
Chole masala-1 | “Sahi khada masala chune, tabhi unko bhune!” she says giggling at her witty choice of words. What she means is choosing the right raw spices before roasting is key to making the perfect masala. | “Ganth wali haldi hi better hoti hain, wahi leke aana”. We wonder if that makes sense but soon find |
| Content | “Gaon ke garam masale mein dhaniya nahi padtha” she informs. At Kashika, the subtle cues are taken seriously. Sometimes she is hesitant to share her little rural secrets, but slowly she gains confidence and speaks her mind. The freshly ground Garam Masala has a rich brown color and a fragrance that makes us go hungry all of a sudden. We learn that before Garam Masala became an evergreen spice mix, it was mostly made ahead of the cold winters as a warming spice mix. “Pakane ke anth mein daalo, toh swad bhi ayega aur sugandh bhi”, she suggests as a cooking tip.
Kashika Garam Masala is a fragrant mix of well-ground whole spices such as cinnamon, mace, peppercorns, cumin, and cardamom pods. It’s perfect to season soups, lentil dishes, and curries. | “Humari guarantee hain, sahi teekha hoga woh bhi bina milawat”. She re-assures the promise of purity. At Kashika, there are no artificial colors used for the red color of the mirchi powder. “Paas wali Chachi ne ek baar liya aur ab hamesha leti hain” she informs with pride. Because it’s only “origeenal” masala that’s made here. The bright red hue of the chilli powder captures our attention while the women prepare the freshly ground powder for cooling by spreading the masala on large steel trays.
A unique blend of spices to heighten the taste of vegetables in your dishes. Kashika’s sabzi masala is perfect to bring a zesty twist to everyday curries, pakoras, lentils, and snacks. | | | “Sahi khada masala chune, tabhi unko bhune!” she says giggling at her witty choice of words. What she means is choosing the right raw spices before roasting is key to making the perfect masala. At Kashika, the best raw ingredients are chosen and the finest ones are painstakingly selected for the grind. As the roasting proceeds, it’s truly an olfactory delight until of course its the turn of peppercorns! “Thoda khatta, thoda theekepan se hi chole ka swaad ubhar ayega” she explains.
Kashika’s homogenous blend of dried red chillies is certain to give a balanced spicy flavor to your dishes. Plus, there are no added colors, only the natural red of this fiery spice! | “Ganth wali haldi hi better hoti hain, wahi leke aana”. We wonder if that makes sense but soon find out that the “ganth” or bulb variety of this golden-hued spice is richer in curcumin content. At Kashika, these rural nuggets are not only accepted but also respected as clearly generations of home-made masala making has left these women rich in technique and know-how. As the turmeric powder is prepared, it gains and loses color over its many stages but finally assumes a soothing rich chrome yellow. “Ek dum pure hain, dekh lo”, she demands. Who are we to counter that!
Pure turmeric is dried and finely ground to make Kashika’s earthy-sweet turmeric powder which can be safely added to your dishes. Plus, there are no added colors! |
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