Crafted in Kolhapur since 1985.
[One-line brand promise from the family.]
1985 to today
One shop, one chakki, one family.
[Paragraph 1: how the business started in 1985 and who started it.]
[Paragraph 2: how it grew, and the family running it today.]
Made in Kolhapur
Colour first, then heat.
[What makes Kolhapuri masala distinct, in the family’s words: heat, colour, and the dishes it is made for, like tambda and pandhra rassa and misal.]
How we make it
Four steps, no shortcuts.
1Source
[Where the chillies and spices come from]
2Clean and dry
[How they are cleaned and sun-dried]
3Grind and blend
[Grinding and the family recipes]
4Pack and seal
[Packing for freshness]
Quality you can check
Tested, licensed, labelled.
[Quality checks in the family’s words.]
FSSAI Lic. No. [14-digit licence number]Vegetarian· Made in India