A pantry note

Marathi moggu is a distinctive dried spice bud used in South Indian masalas, especially recipes that need a deep, savoury aroma.

Flavour profile

Earthy, warm and slightly pungent, developing fuller character after roasting.

Try it in

• Use in Karnataka-style masala powders
• Add to selected pulao, kurma and gravy recipes
• Roast with coriander, chilli and other whole spices before grinding

Preparation advice

Marathi moggu is normally roasted and ground rather than eaten as a whole garnish. Follow the quantity in your regional recipe because it is assertive.

Keep it fresh

Keep the buds dry and sealed. Whole spice lasts longer than ground masala; prepare smaller batches for better aroma.

Good to know

Small differences in natural colour, size and aroma are normal for agricultural ingredients. Review the current pack label for net quantity, ingredients, allergens and statutory declarations. Adjust quantities to your recipe and personal taste.