Flowers and buds
Marathi moggu
Usually given as Ceiba pentandra (identity disputed)
Dried buds, like large cloves, with a pungent, mustard-pepper taste, used in Chettinad and Karnataka spice powders.
Also called: marathi mokku, maratha moggu, marathi moggu, kapok buds, kapok flower buds, andhra moggu
Around the world: ಮರಾಠಿ ಮೊಗ್ಗು (kn) · மராத்தி மொக்கு (ta)
- Pungent & sulphurous
- Earthy
- Very mild
Flavour and aroma
pungent, mustard-like, peppery, slightly bitter. Pungent and slightly bitter, between mustard and pepper.
- Heat
- Very mild
- Forms
- whole
How to use it
fry · Tadka (tempering) technique
Fry 1–2 buds in a teaspoon of oil over medium heat for 30–60 seconds until they swell and smell pungent.
dry roast · Spice roasting (dry-roasting) technique
Or roast with the other whole spices over low heat for 1–2 minutes, then grind together.
- Bisi bele bath powder and vangi bath powder
- Chettinad masalas
- Some Karnataka and Andhra curry powders
Identifying good quality
Dark brown, elongated dried buds 1.5–3 cm long, like an oversized clove with a ridged cap. They should be dry, whole and free of mould.
- Not to be confused with Cloves: Cloves are smaller with a round head and a strong, sweet scent.
Origin and history
Origin: Uncertain; depends on the plant identification (kapok is native to the American tropics and West Africa, now grown across South Asia).. Grown and used: Sold mainly in Karnataka, Tamil Nadu and Andhra Pradesh..
Marathi moggu is a speciality of Karnataka and Chettinad spice powders, such as bisi bele bath powder and Chettinad masala. Despite the name it is not associated with Maharashtrian cooking.
Uncertain
Recipes with marathi moggu
No recipes use it yet.