Manufacturing
Eight steps between the farm and your kitchen
Nothing is rushed and nothing is added. Here is exactly how a pack of Bilal Masala is made.
Direct sourcing
Chillies are sourced directly from Guntur, and raw spices for masala are sourced from Kerala.
Sorting & cleaning
Stems, stones and light matter removed by destoner and hand-sorting tables.
Sun drying
Moisture brought down to the right level on open drying floors, so the powder never cakes.
Roasting
Each spice roasted separately at its own temperature — never all together.
Kandap pounding
Our kandap machine breaks chilli, turmeric, coriander and cumin by pounding, not friction — so natural oils, bright red colour and pungency stay intact, heat stays low, and the texture stays the coarse, traditional masala our customers know.
Blending
Family recipe ratios weighed on calibrated scales and blended in ribbon mixers for an even mix.
Quality testing
Every lot checked for moisture, colour value, aroma and purity before it is cleared.
Sealed packing
Packed in food-grade, moisture-barrier pouches, batch-coded and sealed the same day.
Taste the difference of true kandap pounding
Order individual packs for your home or request trial batches for restaurants, caterers, and bulk distribution.