Maharashtrian cuisine includes mild and spicy dishes. Spices and right #spicemix has very important role to play in every Maharashtrian meal, dish or food item.
Spices and herbs
Depending on region, religion and caste, Maharashtrian food ranges mild to extremely spicy. Common spices include asafoetida, turmeric, mustard seeds, coriander, cumin, dried bay leaves, and chilies and chili powder. Ingredients used especially for kala or black masala spice blend include cinnamon, cloves, black pepper, cardamom and nutmeg. Other spice blends popular in the cuisine include goda masala and Kolhapuri masala.
Masala's in Maharashtra
Whenever there is mention of Maharashtra and its cuisine, it will not complete without different types of spice mix, spice blends or masala.
According to every region there are many variations of spice mix in Maharashtra.
Red chilli powder, which is made from chilies - but as per every region, types of chilli get varied. In Khandesh chilli powder has many varieties made from different types of chillies like Shankeswari, Gavraan, Chapata, Gavran etc.
Goda Masala is another spice mix which is widely used in Maharashtra. In the Marathi kitchens, this exquisite spice mixture gets its characteristic and aroma from more than 20 types of spices. Right balance of quantity or measurement of each spices gets varied from region to region, which impacts on its taste and flavor. Goda masala goes into most of the curry items and authentic nonveg recipes.
Kanda Lehsun Masala (Onion-Garlic) Widely used in Khandesh and Kolhapur region. Addition of Onion, Garlic, Coconut, Ginger, Coriander to garam masala mix, it becomes kanda lehsun masala. Though its vary depending on regional or personal preferences.
Apart from above mentioned there are other spice mixes also, Varadi or Saoji Masala from Vidarbha, Kala Masala from Khandesh, Kolhapuri Masala from Kolhapur and Malvani masala from Malvan or Konkan.