This is Ayeha's Achcha's (Grandma's) secret recipe and that's why it's exclusive to us. It has been passed to her by her mum and this recipe has been handed down through generations. Nine Ceylon top-quality spices dry-roasted together to get the aromas and the flavours out to create a magnificent blend. In Sri Lanka, we call it"KALU KUDU"and the direct translation is Black Powder. It gets its black colour from the long dry-roasting process. There are many variations to this in Sri Lankan kitchens and these are very unique to each family.
Suggested use: We use this as a flavour enhancer. Sprinkle over any curry just before done with cooking and stir. Great with the veggie dishes too. It is a very versatile spice blend that goes well with any dish.
Allergies:Packed in premises that handle gluten, tree nuts, sesame, soy and peanuts
Storage:Keep in a cool place away from moisture and direct sunlight.