


Frequently Asked Questions
Q1. What is Kanda Lasun Masala?
Kanda Lasun Masala is a bold Maharashtrian spice blend built around roasted onion (kanda) and garlic (lasun), used to add depth to curries and sabzis.
Q2. What is Kanda Lasun Masala made of?
It's made with roasted onions, garlic, red chili powder, and other roasted spices, ground together for an intense, fiery flavor.
Q3. What dishes is Kanda Lasun Masala used for?
It's commonly used in misal, vangi (eggplant) bhaji, and various curries where a strong onion-garlic base adds richness.
Q4. Is Kanda Lasun Masala very spicy?
Yes, it's known for being fairly spicy, thanks to the red chili and roasted garlic — a little goes a long way in most recipes.
Q5. What's the difference between Kanda Lasun Masala and Kala Masala?
Kanda Lasun Masala is built specifically around roasted onion and garlic for a pungent, savoury depth, while Kala Masala is a broader dark spice blend based on roasted coriander, cumin, and chili without the onion-garlic focus.
Q6. Does Kanda Lasun Masala contain preservatives or artificial color?
No, it's made with no added color or preservatives, relying on the roasting process for its flavor and appearance.
Q7. What size and price does Kanda Lasun Masala come in?
It's available in a 250g pack.
Q8. Can Kanda Lasun Masala be used for misal?
Yes, it's a common base spice for misal, along with other Maharashtrian curries and bhajis.
Q9. How should Kanda Lasun Masala be stored?
Store it in an airtight container in a cool, dry place away from sunlight to keep its aroma and spice strength intact.
Q10. Does Kanda Lasun Masala taste the same across different brands?
No, onion-garlic masala recipes vary noticeably between households and brands in spice ratio, roast level, and heat, which is why the exact blend on the label is worth checking if you're used to a specific style.
