Masala Pimento
Mauritius Masala
Definition
Masala Pimento is a hot, aromatic spice blend from Mauritius, reflecting Indian culinary heritage shaped by island influences. It can be used like curry powders to season meats, fish and vegetables.
Origin & Context
On Mauritius, family masala recipes are traditionally hand-selected and stone-ground, with turmeric, coriander and cumin often forming the backbone. This style delivers vivid color, layered warmth and a clean, spicy finish.
Composition (Full Ingredient List)
Turmeric, Coriander, Fenugreek, Ground cumin, Ginger, Chili, Pepper, Allspice, Nutmeg powder, Cardamom powder, Ground cloves.
Allergen Information
May contain traces of MUSTARD and CELERY.
Flavor Profile
Bold chili heat over a warm base of turmeric, coriander and cumin; ginger and pepper add brightness; allspice, nutmeg, cardamom and cloves provide sweet-aromatic depth; fenugreek contributes a light maple-bitter nuance.
Culinary Uses
- Curries and stews with chicken, lamb or firm fish
- Vegetable dishes (potatoes, eggplant, cauliflower, beans)
- Marinades with oil, yogurt or coconut milk
- Soup and sauce base for a spicy, aromatic lift
Dosage & Tips
Start with 1–2 teaspoons for 4 servings. Bloom briefly in a little oil or ghee to release aroma, then add liquids. Adjust salt separately as needed.
Storage
Store airtight in a cool, dry place away from light. Use within 12 months for best aroma.
Comparison
Compared with milder British-style curry powders, Masala Pimento is hotter and more clove/cardamom-forward; versus Goan blends it is less mustard-driven but similarly robust.
FAQ
Is Masala Pimento very hot?
Yes—expect noticeable heat, balanced by warm sweet-aromatic spices.
Can it replace curry powder?
In many recipes, yes. Use slightly less at first due to its higher aromatic intensity.
When should it be added?
Bloom early in fat for depth; a small pinch at the end refreshes aroma.