Khandeshi Masala

Khandesh region of Maharashtra: Khandesh lies on the Northwestern corner of the Deccan plateau, in the valley of the Tapi River, and is bound to the north by the Satpura Range. Khandeshis meals usually are spicy and earthy. Khandeshis use peanut oil, dry coconut and dark, tiny lavangi chillies in their cooking giving their food a distinctive character.

A vibrant and zesty masala from the Maratha community it adds a bold and characteristic flavor to any savory dish from masala khichdi to eggplant and of course all meats. With whole spices separately roasted, ground and then patiently mixed with dry coconut, it is complex multi-layered medley of spices.



Coriander Seeds: It’s a super spice with various health benefits like improving skin, tackle diabetes and better digestion. The seeds have a citrus, lemony flavour when crushed. Its warm, nutty, spicy and orange flavoured.

Kashmiri Chilli: Vividly red and packing a gentler zing, Kashmiri chilli offers a dash of color and a hint of heat.

Black Pepper: Subtly spicy and packing a delicate punch, black pepper adds heat to dishes. It is good for respiratory health, weight reduction and stimulates the appetite.

Turmeric: Turmeric is a bright yellow-orange spice commonly used in curries and sauces.
It comes from the turmeric root. The spice has been used for its medicinal, antioxidant,
and anti-inflammatory properties for thousands of years.

Cinnamon: A sweet brown spice, derived from the inner bark of Cinnamon trees. It is an ancient spice, used for savoury and sweet dishes. It has anti-inflammatory and immunity-boosting health benefits.

Cumin Seeds: With nutty and peppery flavour, cumin seeds are an Indian staple. They aid in digestion and have anti-carcinogenic properties.

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