Zoitsa Homely Produce would like to introduce you to our version of…. Bafad Masala…
Kashmiri chilli, coriander seeds, cinnamon, black peppercorns, whole cloves, cumin seeds and turmeric are dry roasted and then milled to a fine dust to create our version of Bafad Masala.
Bafad Masala is predominately used in Mangalorean and Goan cuisines, more so in Mangalorean Catholic and Goan Catholic cooking. Essentially Bafad Masala is “regarded” as a pork seasoning, but really works well on any type of protein of choice and vegetables.
I had never tasted or had heard of Bafad Masala before until a few weeks ago I decided to make a pork curry. I wanted to try a different type of blend/masala and I came across this version. I decided to play around with it a bit as I wanted to stamp my authenticity over it.
At first taste you get hit by the cinnamon, then the Kashmiri chilli, peppercorns and cloves take over. It has a “heat” but it’s not fiery. It’s a heat that sits there and kind of gives you a little “tingle”.
We prefer using Kashmiri chilli in our version as it has a milder heat to it. The
softness and sweetness of the cinnamon is extremely complementary as odd as that may sound.
What I read a lot about whilst researching this seasoning blend was that it actually made the pork dish taste BETTER the next day. So, I experimented by eating the leftovers the next day and lo and behold their theory was right! The flavours of the all the spices “seeped” into the pork overnight. It tasted much better on day 2 than it did on day 1.
Our Bafad Masala is truly a delicious seasoning blend, it is a blend full of flavours and is just delicious. The aroma when cooking is out of this world. It has a gorgeous hue to it. It’s a lovely reddy brown in colour. I hope you enjoy it as much as we do.
कृपया भोजन शुरू कीजियै!/kripyā bhojan shuru kijīyai/please start eating/Bon Appetit
