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Kachari powder is used extensively in rural Rajasthani cuisine and is also known locally for its medicinal properties of soothing gastrointestinal pains. It is also used as a meat tenderizer and gives a tangy taste to kebabs and other traditional dishes such as khud khargosh. Kachari Powder is used in preparing pickles and chutney. This signature spice is a culinary bliss for many vegs and nonveg dishes. It is a meat tenderizer and is mostly used for preparing traditional Rajasthani Lal Maas. It reduces the cooking time & enhances its flavor.