nalAmudhu Kapok Buds, Marathi Moggu, Marathi Mokku - 100 Gram

Product Information

In scientific studies have actually presented that the skin has buildings as a protector and has antioxidant residential or commercial properties (fallen leaves as well as bark) while the origin extract has homes antidiabetic. 4. Kapok produces sleep better Store this homemade curry powder in a clean and dry air tight container, preferably glass container. Notes It’s always great to make this powdered bhat mix and keep it ready in your house so that you can whip up a delicious bowl of bhat in no time at all. If you have never tasted bisi bele bath, get ready for that burst of flavours and delicious goodness. The method of preparing sagu is similar to the method of preparing Veg korma. Only that some of the ingredients are different. For veggies you can use your choice of veggies. I have used carrots, french beans and potatoes. You can even add green peas and cauliflower.

Kabab chini is a type of peppercorn which has a strong aroma and flavour which is like a beautiful combination of cloves, peppercorns and cinnamon. Essentially used to flavour kababs and meat dishes in Awadhi cuisine they also have a ton of healing properties. An aromatic oil made with kababchini can be used to treat arthiritis and joint pain. From your beautiful photo, naaga keshar, cloves and maranthi moggu are similar, but also have clear differences. I look forward to learning more about naaga keshar and maranthi moggu, how their flavors differ, and in what types of food each are used. This recipe will yield 150 grams of the Bisi Bele Bath Powder which stays good for a couple of months in the refrigerator. Ingredients You Need Spices Do you know other names for marathi moggu? I am trying buy it in US but don’t know what to ask for :).

Thank you for your claim, We will get back to you soon!

Marathi Moggu comes from the fact that though this spice in used in Karnataka and Andhra and Kerala – it MAY have been brought by the travellers from Maharashtra. It is also not a dried Okra pod – though it seems to look like one, ;-D) LOL. Marathi moggu is the dried bud of the red out bud of the Bombax ceiba – the red silk-cotton tree. I’m sorry I cannot link it here, and save you the trouble – but it well written up in Wikipedia. Cardamom helps to fight cancers like breast cancer, ovarian cancer and prostate cancer. Early research suggests that consuming cardamom regularly may help with preventing these forms of cancer. Marathi Moggu is a term which is a misnomer, as this spice is native to Karnataka. However that has not come in the way of its adorning several Andhra style dishes as a specialty spice. This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine. Glossary

i got the name as "KAPOK BUD" in english. from this link: http://www.spiceindiaonline.com/enspicelopedia/ Make sure to use spices and other ingredients that are fresh, fragrant, of the best quality and within their shelf period. For those shampoo lovers and who don’t know what it is, shikakayi powder is used in India to wash hair). It is not eaten raw but always dry fried and ground with other spices before going into a dish. It is called moggu in Kannada and mogga in Telugu which literally means a bud. Thanks Indira for posting the pics…Guess you have made it easy for me to identify these wonderful spices.

While making the spice paste, if you don’t have the Marathi moggu, then you can make the paste without it as well. While the whole spices we often use in Indian cuisine, are a part of this special masala. There are some lesser known ingredients that are also added which makes this blend unique.

Marathi Moggu could also be a kind of caper. These are dried unopened flower buds of the kapok tree. it’s a uniform appearance as cloves. The word ‘moggu’ literally translates to bud. Generally marathi moggu is roasted and ground in conjunction with other spices in many spice blends.

Marathi Moggu is a transient tree that leaves behind during the course of the dry period (May to October) in the tropics.

Nutmeg- I use a tiny piece of it, it is quite strong in flavour. However, you can skip it, does not make much difference. Also, mace comes from the same plant as nutmeg and hence you can use only mace or small quantities of both mace and nutmeg. Season with salt and mix. Taste the broth and adjust salt before pressure cooking as it will not be convenient to adjust the salt once rice is cooked. I know my mil used Marathi mogu for Bise bale bath and sometimes in channa masala, it definitely adds a different flavour

Since the Kannadigas attach the tag Maratha, i’m assuming it’s utilized in Maharasthrian cuisine also . I always get my supply of moggu from India since i could not find this in any Indian grocery shops here. I had these questions regarding this spice and if anyone knows the answer , let me know. A few months ago I was home visiting my parents and we had a lunch with a few other Maharashtrians. The conversation turned towards food, and in particular ingredients that are important for making authentic garam masala. Garam masalas vary widely by region in India, and the two ingredients in question were dagadful and nag kesar. I had never really heard of these spices so I did a bit of research to learn more. […]