Goda Masala — Maharashtrian Spice Blend, No Fillers

Sweet, smoky and deeply aromatic — every Marathi kitchen's quiet backbone.

Pune-style. Hand-blended in small batches from our vegetarian kitchen. No fillers, no preservatives.

Goda masala is the soul of varan-bhaat, aamti and masala bhaat. "Goda" means sweet — not sugary, but the round, mellow warmth you get from slow-roasting dry coconut and sesame until they turn deep brown, then grinding them with dagad phool and warm spices. It's the flavour that says "Maharashtrian home." Mass-market "goda masala" skips the roasted coconut and stone flower and flattens it into a chilli-and-coriander powder. Ours doesn't.

Our blend is built around the spices Maharashtrian cooks actually use: coriander, sesame, dry coconut, dagad phool (stone flower), nagkesar, cinnamon, cloves, mace, star anise, green cardamom, cumin, shahjeera, black pepper, bay leaf, asafoetida, red chilli and turmeric. The roasted dry coconut and dagad phool are the parts cheaper blends leave out because they're slow and expensive — and they're exactly what make this taste like home and not like generic curry powder. We don't skip them.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use 1–1.5 tbsp per 2 cups of sprouted beans, or per 500g of vegetables. Add it while cooking to build the base of the dish — it's not a finishing sprinkle.

MADE OF

Coriander, Sesame, Dry Coconut, Dagad Phool, Nagkesar, Cinnamon, Cloves, Mace, Star Anise, Green Cardamom, Cumin Seed, Caraway (Shahjeera), Black Pepper, Bay Leaf, Asafoetida, Red Chilli, Turmeric, Salt

BEST WITH

Varan-Bhaat, Aamti, Masala Bhaat, Usal, Bhaji, Sprouted Beans, Vegetables

PAIRS WITH OUR:

Bombay Pav Bhaji Masala · Indori Jeeravan — to round out the western-India table

RECIPE — Matki Usal (Serves 4)

Ingredients

• Sprouted matki (moth beans) — 2 cups
• Onion, finely chopped — 1 large
• Tomato, chopped — 1 medium
• Ginger-garlic paste — 1 tsp
• Goda Masala — 1.5 tbsp
• Red chilli powder — 1 tsp (adjust to taste)
• Turmeric — ¼ tsp
• Mustard seeds — 1 tsp
• Curry leaves — 1 sprig
• Oil — 2 tbsp
• Grated fresh coconut & coriander — to garnish
• Salt to taste

Method

• Heat oil, temper mustard seeds and curry leaves until they crackle.
• Add onion and cook till golden. Add ginger-garlic paste, then tomato, and cook till soft.
• Add turmeric, red chilli powder and Goda Masala; sauté 1–2 minutes until fragrant and the oil separates.
• Add the sprouted matki, salt and 1.5 cups water. Cover and simmer 12–15 minutes till the beans are soft.
• Finish with grated coconut and coriander. Serve hot with bhakri, pav or steamed rice.

Note: matki can be swapped for moong, vatana (white peas), or mixed sprouts.

Common questions

Is this organic?
No — and we'd rather be honest about it. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

How is goda masala different from garam masala?
Garam masala is warm, fiery and used across India, often added at the end of cooking. Goda masala is darker, sweeter and smokier, specific to Maharashtra, and used to build the base of a dish. They're not interchangeable — most Maharashtrian kitchens keep both.

What is dagad phool, and why does it matter?
Dagad phool (stone flower) is a dried lichen with a deep, earthy, faintly smoky flavour. Along with roasted dry coconut, it's what gives goda masala its signature depth. Cheaper blends skip it because it's expensive and hard to source. We don't.

How is this different from a regular goda masala?
Most generic goda masalas cut the slow steps — roasting the dry coconut and sesame, and adding dagad phool and nagkesar — and lean on chilli and coriander instead. That's what flattens the flavour. We keep them. The full ingredient list is on the back.

How long does the masala stay fresh?
Best within 12 months. Store in an airtight jar away from heat and direct sunlight. No preservatives means freshness depends on storage. Open it, use it, refill.

Is this spicy?
It's bold and deeply aromatic rather than chilli-hot — the spice index reflects depth of flavour, not heat. You control the heat separately with chilli powder.

How much do I use?
About 1–1.5 tbsp per 2 cups of sprouted beans or 500g of vegetables. Adjust to taste.

What can I cook with it?
Varan-bhaat, aamti, masala bhaat, usal, bhaji — and any bean or vegetable dish that wants depth.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.

A mother-daughter spice kitchen — every blend true to its region.
Hand-blended by Rama and Madhuri Saraf in Bhubaneswar.