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Masala Chutney Spices

Coastal and South Karnataka cuisine is known for its rich and flavorful use of spices. Here are some commonly used spices and masalas in the region:

Byadgi Red Chilies: Byadgi red chilies are native to the region and are known for their deep red color and mild heat. They are used to add vibrant color and a subtle spicy flavor to dishes.

 

Kashmiri Red Chilies: Kashmiri red chilies are known for their vibrant red color and mild heat. They are used in spice blends, curries, and to add a bright red color to dishes without excessive spiciness.

 

Kundapur Chilli Powder: Kundapur chilli powder is a special blend of ground spices used in the Kundapur region of Karnataka. It typically includes a combination of red chilies, coriander seeds, cumin seeds, fenugreek seeds, and other spices. It adds a distinct flavor and aroma to dishes.

 

Garam Masala: Garam masala is a spice blend commonly used in South Indian cuisine. It is a mixture of various spices such as cinnamon, cloves, cardamom, cumin, coriander, and black pepper. Garam masala adds warmth and depth of flavor to curries, biryanis, and other dishes.

 

Turmeric Powder: Turmeric powder, known as "haldi" in Hindi and Kannada, is widely used in coastal and South Karnataka cuisine. It adds a vibrant yellow color and earthy flavor to dishes. Turmeric is also known for its health benefits

 

Curry Powder: Curry powder is a blend of various spices that may include coriander, cumin, turmeric, fenugreek, mustard, and others. It is used to add flavor and aroma to curries and vegetable preparations.

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