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₹140.00
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Kuti Mirch Powder is a specialty North Indian blend formulated for marinating meats, paneer, and vegetables — where texture and subtle aroma matter more than intensity. Unlike generic “chaat masala” or “tandoori masala,” this is purpose-built for restaurant-level depth — no extra spices needed.
Why the coarse, uneven texture? → Visible black cumin (shah jeera) & roasted coriander flakes release oils slowly → Salt crystals adhere to spice flakes (no clumping, no anti-caking agents) → Smoky notes intensify when tempered in hot oil—not when stirred cold
Best for: • Dhaba-style dal tadka • Street-style bhel/chaat finishing • Paneer tikka marinade base • Roasted vegetables or grilled corn • Instant flavor boost to store-bought samosas/kachoris
💡 Pro Tip: Always add ½ tsp Kuti Mirch Masala at the END of cooking—either in hot oil (for gravies) or sprinkled raw (for chaat/snacks). Heat too long, and the delicate smokiness fades.
Market Reality (Pain Point)
Most “smoky” masalas on shelves:
Use liquid smoke (artificial, chemical aftertaste)
Blend with maida or starch to reduce cost
Over-salt to mask low-grade spices
Roasted in bulk ovens (no live flame contact)
EarthSpice Promise (Solution)
✔ Real bhatti-roasted spices – Whole coriander, cumin, black salt, and black cumin roasted over live charcoal in small batches
✔ No anti-caking agents – We use coarse salt + controlled moisture (<8%) instead of silica or maida
✔ Balanced sodium – 18% salt (vs. market avg. 25–30%), so you control seasoning
✔ Visible texture – Flakes of roasted coriander, black cumin seeds, pink salt crystals
✔ Batch-traceable – Every pack has roast date + farm source code
Legacy Note: Our 1985 recipe—refined with home cooks from Karol Bagh to Connaught Place—no shortcuts, even if it costs 20% more.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
What We Guarantee
✔ 100% whole spices—no maida, no rice flour, no talc (common in market blends)
✔ No MSG, no artificial smoke flavor, no preservatives
✔ FSSAI-compliant sodium levels (lab-tested ≤18% salt)
✔ Roasted in food-grade bhatti (charcoal only—no kerosene/wood smoke contaminants)
Batch Checks (Every 50kg Batch)
✓ Moisture: ≤8% (prevents clumping without anti-caking agents)
✓ Foreign matter: 0% (hand-sorted pre-roast)
✓ Smoke authenticity: GC-MS tested for guaiacol/syringol (natural wood-smoke markers, not phenol—artificial smoke marker)
✓ Salt consistency: 17–19% (balances flavor without oversalting)
Ideal for:
Home cooks craving dhaba-style depth—tired of “flat” home-cooked dal
Chaats & snack lovers—want street-food authenticity without street hygiene risks
Busy professionals—5-second flavor upgrade for store-bought snacks/frozen meals
Cloud kitchens & small restaurants—consistent smokiness without live bhatti setup
Elders & health-conscious—lower sodium vs. market blends, no hidden fillers
To Preserve Smoky Aroma:
Shelf Life: 12 months (manufacture date + best-before printed on pack)
Clumping? Not spoilage—just salt absorbing humidity. Break with spoon; flavor intact.
Why 250g?
→ Perfect for finishing spice usage (not daily bulk cooking)
→ High-value blend (charcoal roasting = lower yield, higher cost)
→ Prevents waste—smoky notes fade after 4–5 months even unopened
Usage Timeline (Average Home):
• Daily tadka/chaat: 6–8 weeks
• Weekend cooking only: 4–5 months
• Bulk kitchens (50+ meals/day): 10–12 days
They serve different roles—confusing them leads to wrong usage. Here’s the breakdown:
|
Aspect
|
Bhatti Masala
|
Chaat Masala
|
Tandoori Masala
|
|---|---|---|---|
|
Primary Role
|
Aroma enhancer (smoky depth)
|
Tangy finisher (sour-salty)
|
Marinade base (heat + color)
|
|
Smokiness
|
Natural charcoal roast
|
None (or artificial)
|
Mild (often artificial)
|
|
Heat Level
|
Mild (2/10)
|
Mild (2/10)
|
High (8/10)
|
|
Salt Level
|
Medium (18%)
|
High (25%+)
|
Medium (15–20%)
|
|
Best Added
|
End of cooking (hot oil or raw sprinkle)
|
Raw sprinkle (post-cooking)
|
Marinade or pre-roast
|
No—and here’s how we prove it:
At 18% salt, it’s balanced—but usage matters. Here’s your guide:
Dish (Serves 4) Amount When to Add Dal Tadka ¾–1 tsp In hot ghee, after cumin/mustard Chaat (bhel/papdi) ½ tsp Sprinkled raw, just before serving Grilled Vegetables 1 tsp + 1 tbsp oil Toss before roasting Paneer Tikka (500g) 1.5 tsp + 1 tbsp yogurt In marinade (rest 30+ mins) Key Rules:
Never add at start—smoke compounds degrade with long cooking
Taste before extra salt—this is your seasoning
Start low (½ tsp)—you can always add more
🧂 For Low-Sodium Diets: Use 50% less + add black salt separately to control sodium.
Smokiness is subjective—and we respect that. Our no-risk policy:
🔹 Try the 250g trial Pack (this product)
🔹 If aroma isn’t bold/smoky upon opening: Photo + WhatsApp us → free replacement
🔹 If flavor isn’t your preference after 1–2 uses: Unopened or ≤20% used → full refund (no return shipping)
Why we’re confident: → 94% of customers reorder within 60 days (our highest repeat rate)
EarthSpice brings decades of trusted spice expertise from a legacy Delhi spice shop to kitchens across India.
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