Whole
Black Pepper Whole (Kali Mirch)
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, the fruit is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes.
Coriander Whole (Seeds)
Coriander seeds are the plant's dried fruit, which can be used whole or ground. ... Dry-toasting coriander in a pan allows the spice to take on a more robust floral aroma as the oils release from the seeds.
Kashmiri Chili Whole (without Stem)
The kashmiri chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chilli powder is a blend of medium quality red pepper mostly used for tandoori dishes.\
Carom Seeds (Ajwain)
Ajwain, ajowan, or Trachyspermum ammi—also known as ajowan caraway, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit of the plant are consumed by humans. The name "bishop's weed" also is a common name for other plants.
Turmeric (Haldi Sticks)
Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking.
Nut Meg Whole
Whole nutmeg is small, about the size of a plum pit, and is usually sold with 6 to 8 seeds per jar. Grate the seeds for just the amount you need, using a microplane or spice grinder. Unlike ground nutmeg, this variety, lasts indefinitely as long as its stored properly.
Cinnamon Sticks
Cinnamon is made by cutting the stems ofcinnamon trees. The inner bark is then extracted and the woody parts removed. When it dries, it forms strips that curl into rolls, called cinnamon sticks. These sticks can be ground to formcinnamon powder.
Red Chili Whole (without Stem)
Dried red pepper may be used whole or powdered. ... As the name suggests it is red in color and can be consumed as it is or can be broken down and made into a powder. It is really spicy and the intense heat is concentrated in the seeds. Fresh red chillies are milder.
Fennel Seeds
Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.
Garlic Flakes
Garlic Flakes are small, dehydrated pieces of garlic. Larger than in Garlic Powder and not diluted with salt, these garlic flakes are delicious in curries, casseroles and other liquid dishes that undergo some cooking time, allowing the pieces to soften and release their garlic flavor.
Coriander Whole (Seeds)
Coriander seeds are the plant's dried fruit, which can be used whole or ground. ... Dry-toasting coriander in a pan allows the spice to take on a more robust floral aroma as the oils release from the seeds.
Ginger Whole (Sagar)
It is an essential ingredient of curry powder and other spice blends, and is found in gingerbread, biscuits, cakes, puddings, pickles, and many Asian vegetable dishes. In crystallized ginger, the pieces of ginger are candied, dried, and rolled in sugar. Be the first to review this product.
Cardamom Small (Green)
Elettaria cardamomum, commonly known as green or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom.
Sesame Seeds(White)
Our White Sesame Seeds are nearly identical to our Brown Sesame Seeds—the only difference is the hulls have been removed to give them a uniform, creamy look. They're a little “dressier” looking than our natural sesame seeds, but they're just as delicious and versatile!
Star Anise
Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarpsof the fruit of I. verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. About 90% of the world's star anise crop is used for extraction of shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu).\
Sesame Seeds(Black)
Black sesame seeds are rich in protein, zinc, iron, fatty acids and antioxidants. According to research, the use of sesame oil can stop approximately 30% of damaging ultraviolet rays from penetrating the skin. These rays can cause wrinkles and even make skin age before time.
Black Salt (Kaala Namak) Block
Kala namak is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. It is also known as "Himalayan black salt", Sulemani namak, bit lobon, kala noon, or pada loon and manufactured from the salts mined in the regions surrounding the Himalayas.
Cardamom Big (Black)
Amomum subulatum, also known as Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae.
Garam Masala Whole
Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder.
Cloves (Whole)
Whole cloves are shaped like a small, reddish-brown spike, usually around 1 centimeter in length, with a bulbous top. Cloves can be used whole or ground, and they have a very strong, pungent flavor and aroma.
Bay leaf
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or as dried and ground.
Mace Flower
Though commonly thought of as a flower, Mace is the bright red covering of the Nutmeg Seed. While intact, it resembles dripping blood, or a wax seal on a letter. Upon drying, Mace will take on a fiery orange hue, and resemble a flower.
Kasoori Methi Leaves
Kasuri Methi refers to dried leaves of the fenugreek plant. It is an herb with a bitter but addictive taste. Used as a spice in Indian curries, sabzi, parathas its strong aroma and distinctive flavour fascinate the taste buds!
Mustard (Rai Big) Black
Brassica nigra, or black mustard, is an annual plant cultivated for its black or dark brown seeds, which are commonly used as a spice. It is native to tropical regions of North Africa, temperate regions of Europe, and parts of Asi.
Fenugreek Seeds
Fenugreek is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent.
Powder
Onion Powder (Pink)
Onion powder, on the other hand, comes from onions that have been dried (either air-dried, dehydrated, or freeze-dried) and then crushed to varying degrees, from flakes to powder. No texture, no water, and a more concentrated oniony punch. And just like with fresh onions, the flavor of onion powder varies, too.
Garlic Powder
Garlic powder is made from garlic cloves that have been dehydrated and ground into fine particles. The flavor is garlicky but vastly different than fresh-chopped garlic. It tastes sweeter and much less assertive than fresh garlic, but also without the caramelly undertones that you get from roasted or sautéd garlic.
Onion Flakes (Pink)
Onion flakes, usually sold in the dried herb and spice section of the grocery store, are simply dehydrated, chopped onions.
Coriander Powder
Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking
Onion Powder (White)
Easy Life this spice is made from dried onions widely used in varied food preparations. It can be used as a substitute for fresh onions. It is used in seasoning, condiment or as dry rubs. It can be put in vegetables, gravies, and sauces.
Red Chili Powder
Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. It is used as a spice to add pungency and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" is used consistently
Kashmiri Chili Powder
The kashmiri chilli is smaller, rounder and less pungent, but lends a very bright redcolor to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chilli powder is a blend of medium qualityred pepper mostly used for tandoori dishes.
Ginger Powder
Dry ginger powder is widely used in the kitchen to add flavor and aroma. ... The powder is extracted from the ginger root which is dried. It is a fine off-white or slightly brownish powder that has a strong aroma and a pungent flavour. Easy to store, ginger powder has a long shelf life of about one year.
Ex Hot Chili Powder
Extra Hot Red Chili Powder is a vibrant, hot spice with powerful and bold flavor and is made from Dried GroundRed Chilies. It has a hot flavour, enhancing other ingredients and the dish as a whole.\
Turmeric Powder
Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking.
Fenugreek Powder
Fenugreek powder obtained from the fenugreek seeds commonly known as Methi is a staple spice found in most Indian households. This multi-purpose herb though well known for adding a distinct flavour in various dishes and cuisines has innumerable health benefits.
Fennel Powder
It is native to the Mediterranean, but is now found throughout the world. Dried fennel seeds are often used in cooking as an anise-flavored spice. ... Fennel is used by mouth for various digestive problems including heartburn, intestinal gas, bloating, loss of appetite, and colic in infants among othes.
Cloves (Powder)
Originating in Indonesia, cloves are dried flower buds from the clove tree. They are a popular spice that people use in soups, stews, meats, sauces, and rice dishes. Their name comes from the Latin word clavus, which means nail since the shape of a driedclove resembles that of a nail
Amchur Powder
Amchoor or aamchur or amchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is mostly produced in India, and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.
Blends
Curry Powder
Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific food from the Indian subcontinent, though a similar mixture of spices used in the Northern regions of the Indian subcontinent is called garam masala. Curry powder was used as an ingredient in 18th-century British recipe books, and commercially available from the late 18th century, with brands such as Crosse & Blackwell and Sharwood's persisting to the present. British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as Japanese curry.
Kitchen King Masala
As the name suggests, the Kitchen King Masala is the king of all masalas, as it is a blend of all major spices used in cooking dishes like subzis. It is dark brown coloured, has a strong spicy flavour, and should be used sparingly. Its ingredients vary from company to company.
Chat Masala
Chicken masala powder recipe a flavourful and aromatic homemade masala especially for nonveg dishes. It doesn't mean that it cannot be used for veg dishes, you can use it for veggies, paneer, baby corn, mushroom, etc. You can use this masala for gravies or semi-dry dishes or even for fries, makes the dish so tasty.
Meethi Chutney (Sonth)
Saunth, is a sweet chutney used in Indian chaats. It is made from dried ginger and tamarind paste, hence the name. The chutney is brownish-red in colour. Modern sooth is often made with dates. However, sooth made with dried ginger adds a special flavour to the chaat and is preferred in most parts of North India.
Garam Masala Powder
Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder.
Chai Masala
Masala chai is a tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses.
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