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An Andhra spice specialty Marathi Moggu is best described as a type of caper and is also known as Kapok Buds.
It is most popularly used in the South Indian rice dish "Bisibelebhath." Marathi Moggu is almost always fried in oil before using to release its full flavor. Its flavor is most similar to that of a combination of mustard and black pepper.
Please note that due to the various lots of moggu available in India at different times of the year the moggu may look slightly different than pictured here.
Ingredients: Kapok buds / Indian capers
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