Pari Misal Masala Powder
- Citrus coriander opens boldly and softly
- Cumin earth grounds simmer deep
- Red chilies fire bright, steady
- Dry coconut nutty roast rich
Size
Expected Delivery
Jun 16 – Jun 22
to your location
9-13 business days
You save USD 0.10
Expected Delivery
Jun 16 – Jun 22
to your location
9-13 business days
Authentic Heritage & Story
Pari Misal Masala Powder takes the vibrant flavor of Maharashtra streets right into your kitchen. The first thing you’ll notice is the coriander seeds leading with their citrusy scent that slowly opens the blend. Cumin, being the strongest of the spices, is added only for simmer pots. The red chilies keep the dish hot with a bright heat that is gradual. The roasting of the coconut imparts a creamy flavor, and hence the gravy thickens the ragda layer, which is the bottom part of the dish. The kitchen jumps alive, the crackle of tadka the first thing heard. Coriander blossoms, cumin, digs root. Chilies roar while pepper bites next.
Storage Instructions:
Store in a cool and dry place where there is no direct sunlight. After usage, keep the jar tightly closed. Make sure that there is no moisture around the spices so they remain dry.
How to Use:
Sprinkle the powder into your dishes during cooking or at the end for aroma. Use 1-2 teaspoons per cup of sprouts. Mix moth beans with boiled gravy base. Stir the onion and tomato until thick. Add tadka last and lift a strong scent. Works with matki mixed sprouts as well. Do a light dry roast before the oil drops. Blend coconut milk with the kat gravy. Dust the farsan on top of the crunch layer. Pairs with ginger garlic paste for the tadka. Use a pressure cooker to get the sprouts cooked fast and soft. Layer pav misal bun bed soak. The shelf life is 1 year under proper storage conditions.
Brand Details:
Pari Spices are the ones that mix pure blends of chosen roots. The range of naturals is clean and skips the extras that are full. The old recipes have shaped the plates of the family and have smoothed the day.
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