My Kitchen - Maratha/Marathi Moggu
Sunday, November 22, 2009
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19 comments:
Looks like a new spice for me.. Shall watch this space for more updates.
They don't LOOK like they taste good, but I'll take your word for it.
hmm... never saw this spice before!! looks like cloves. Not sure what these are. :)
I love this spice. N its got quite a powerful taste
Marathi Moggu are used for Maharashtrian kala masala in addition to bisi bele baath. There's a recipe for the masala on the old mahanandi.com website.
I just received a package from India, and the moggu definitely has a smoky scent that's completely its own. But the package came with two varieties; one extremely large and black, the other petite and grey.
Do you have any suggestions on how to prepare it for use? Do the stems come off the buds before you roast them?
Thanks for posting one this.
Chickpea,
I usually roast them lightly before using. We use the whole thing - the bud and the stem and they don't seperate during roasting. It remains intact as shown in the pic.
Hey, found this info..
http://shockingschadenfreude.blogspot.com/2009/01/marati-moggu.html
hope this helps..
I think it is also called kebab chinni in the hyderabad region for the kebabs etc
No, its definitely not kebab chini..
I got Marati Moggu home delivered from The Big Indian Store at http://spicesonline.info/indian-spices/marati-moggu-karer-badi-laung-shalmali-semul-p-857.html
Having stayed in Karnataka in the childhood, I just can’t forget the awesome taste of Bise billi bhat and Vanga Bhat that I used to eat at my Kanadda friend’s home.
My friend gave me the recipe which had Marati Moggu as an important ingredient. Being in the US, I found it really difficult to find these spices. But thanks to The Big Indian Store, now i don’t need to wander around looking for these spices.
You can get them home delivered worldwide from them at http://spicesonline.info/indian-spices/marati-moggu-karer-badi-laung-shalmali-semul-p-857.html
Its flavour is really lovely. My bisebille bhat turned awesome with this spice. May be you would like to try it. They provide their spices worldwide. I am realy in love with their Marati Moggu.
"Caper fruit". The small, unripe flower-buds- pickled in brine- are used in Italian cuisine. These, however, are the ripe fruit of the plant- dried.
This is the dried fruit of the caper tree (Latin: capparis spinosa; Indian: marati moggu, marathi moggu, etc.)This spice is widely used in preparing curry powders, bisebelebath powder and in Chettinad cuisine. It is also called Kapok Buds or Bambox. The Hindi name for this spice is Shalmali or Semul.
what is marathi maggu called in North India. i tried explaining to the masala vendors, but they were not in a position to understand.
Hi !
where do you buy these in Bangalore?
-Jo
i got the name as "KAPOK BUD" in english. from this link: http://www.spiceindiaonline.com/enspicelopedia/
Hi, i am from Tamilnadu. We use this spice while preparing Briyani... It gives u extraordinary smell and flavour.
I think there is a confusion about the word 'caper'. There are many different type of capers - the most prominent are the Capers and capper berries (or Caperbells) Wiki information . These are small buds of the caper bush or the latter are the mature seeds of the caper bush.
Marathi Moggu is the dried bud of the Kapok Tree, specifically Bombax ceiba
kabab chini, or Kankol, or cubeb (pepper) is an entirely different spice / medicine (?) used, among other things, to make a tisane ( medicinal soup) for persistent cough.
Cheers.
If it is "silk cotton tree "
then it is Kate savar in Marathi , Shalmali in Sanskrit , and Bombax malabaricum
Kapok buds
from Semal Tree (Cotton Tree), type of cotton from its fruit and have a dark red beautiful flowers, it has a thorny stem and branches. it is a very big tree of upto 60-70 feet.
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