Marathi moggu (kapok buds)

Marathi moggu (மராத்தி மொக்கு) is the unopened flower bud of the kapok tree (Bombax ceiba) – which is why it is also sold as kapok bud. The name is misleading: it has nothing to do with Maharashtra and is not a mustard. It is a Karnataka and Andhra spice, and one of the few that must be fried in oil before it will give anything up.

Where ours comes from

Ours is sourced and packed for shipping from the Nilgiris. The buds are small, hard, light brown and slightly sticky to the touch; they should rattle in the jar rather than sit heavy.

How it is used in South Indian cooking

• In bisi bele bath – ground into the spice powder. This is its signature use.
• In pulao, biryani and vaangi bath – fried in oil with the other whole spices, where it releases a smoky, resinous note.
• In Chettinad masalas – roasted and ground.
• In Karnataka and Andhra vegetable curries – as part of the masala rather than as a garnish.

Storing it

Marathi moggu is hard and dry and keeps for over a year in an airtight jar. It has almost no aroma until it is heated, so do not judge it by smell in the jar.

Buying and cooking

See pack sizes and prices, and the recipe for Bisi bele bath.