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WHOLE SPICES
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Ajwain Seeds
(Carom Seeds / Ajowan / Bishop’s Weed)
Ajwain Seeds is close relative of caraway, dill and cumin. Its taste is similar to thyme but stronger. It has piney, phenol like and slight lemony notes. When crushed or ground, it has a more intense flavour. It can be bitter and slightly spicy. Its leaves, stems and roots are aromatic...
Bay Leaves
(Tej Patta / Tej Pat / Tejpat / Tejpata)
Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more rarely a tree attaining a height of 15 to 20 mtrs. The upper surface of the leaf is glabrous and shiny, olive green, and lower surface is dull olive to brown with a prominent rib and veins...
Black Cardamom
(Badi Elaichi / Kali Elaichi)
Black Cardamom is similar in appearance to Indian green cardamom but differs is size, color and flavor. In Hindi it is called Badi Elaichi, Kala Elaichi or Moti Elaichi. The pods of Badi Elaichi are dark brown to black in color with a thick, dried, wrinkled skin...
Caraway Seeds
Shahi Jeera / Shah Jeeru
Caraway is the mature, dried schizocarpic fruit of a biennial herb, native to Eurasia. Each schizocarpic fruit is formed of two caraway seeds and divides into the two half-fruits when mature. The umbels are cut shortly before they reach maturity and dried...
Cinnamon Sticks
(Dalchini)
Cinnamon has strong aroma and they are sweet and have good taste. Due to the popularity of the cinnamon of Ceylon sometimes cinnamon are also called as Ceylonese cinnamon. Cinnamon of commerce is prepared by cutting of branches and scraping of the outer...
Clove Pods
(Laung)
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree. They are strong, pungent, and sweet. Cloves spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia...
Coriander Seeds
(Dhania / Kothmir)
Coriander is commonly called as Dhania or Kothmir. The name coriander actually originated from the Greek word “Kopis” meaning bedbug. This Dry Coriander Herb Seeds plant is considered to be indigenously from Greece but it has become widely used spice in most of the Asian countries...
Cumin Seeds
(Jeera)
Cumin is the seed of a small umbelliferous plant and is popularly used for food flavoring and aroma. Its flavor is pungent, powerful, sharp and slightly bitter. The seeds of the plant are used in whole or powdered form in food processing industry. It is mainly used in spicy foods...
Dill Seeds
(Sowa / Suva)
Dill Seed is the dried fruit of the herb anethum graveolens. Dill seeds are oval-shaped, soft and fluffy and have a pungent and aromatic flavor. Dill seeds have been used since ancient times. The leaves and stalks of the dill seeds are aromatic...
Dried Curry Leaves
(Curry Patta / Kathnim)
Curry Leaf is a popular leafy-spice used in Asian-Indian cuisine for its characterizing authentic flavor and distinct aroma. Curry leaves are both food ingredients as well as medicinal ingredients. These leaves are used in very small quantities for their distinct aroma...
Dried Mace
(Javitri)
Mace is dried aril which covers the shell. It is present as a yellow red to red soft broken layer that surrounds the seed. The reddish pigment is lycopene, which is the main pigment of tomato. Generally the myristicine content of mace is higher and the aroma is regarded as superior...
Fennel Seeds
(Valiary / Saunf)
Fennel Seeds is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. Fennel is used as a spice, a medicine and food preservative from a very long period of time. Fennel seeds are the ripe, dried, gray-green striped to ...
Fenugreek Seeds
(Methi)
Fenugreek Seeds is an ancient spice and is mostly used in Middle East, Northern- Eastern Africa and India, especially for pickles. It is the seed of quick growing annual leguminous herb. The fresh fruit has a pleasant odor, reminiscent of maple...
Flax Seeds
(Linseed)
Flax seed is generally known as linseed. The oil pressed from the seed (linseed oil) has been used for a variety of industrial purposes and the oil-free meal could be fed to livestock. In addition to usage of seed for industrial purposes...
Green Cardamom
(Elaichi)
Green Cardamom is regarded as the third most expensive spice after saffron and vanilla. It is the dried fruit. When dried it is the seed that is the source of essential oil and sweet aroma. Seeds contains 6 to 7% of essential oil...
Gum Tragacanth
(Goat's Thorn / Green Dragon / Gum Dragon)
Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap which is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes which can be powdered.
Kalonji Seeds
(Black Seeds)
Kalonji Seed is an herbaceous annual of the buttercup family. Its seed (also known as “black seed”) has been consumed for centuries, especially in the Middle East and Southeast Asia. Known by various names such as "Habat-Ul-Sauda" and "Kalonji"...
Kasuri Methi
(Methi Leaves / Fenugreek Leaves)
Kasuri Methi is healthy and popular spice of Indian Kitchen. It is nothing but dried Fenugreek Leaves. It is prepared by drying methi leaves without any preservatives and color. It is dried in shade not in direct sunlight because direct sunlight will destroy its green color and fragrance.
Mustard Seeds
Rai / Sarson
Mustard Seeds is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra).
Oregano Leaves
(Sathra)
Oregano Leaves is a perennial herb with creeping roots, 30-90 cm high, branched woody stems and opposite, petiolate and hairy leaves (1.5 cm long). The flowers are pale purple and the flowering period extends from late June to August...
Pepper Seeds
(Kali Mirch / Safed Mirch)
Peppercorns, whether black, white or green, are the dried fruits of the pepper plant. One of the oldest and best-known spices in the world, pepper is indigenous to India and is rightly called the "King of Spices". It is a perennial, climbing vine indigenous...
Red Chilli
Lal Mirch / Kashmiri Red / Stemless Red / Round Red
Chillies are one of the largest traded spices in the international market. Chillies are also known as Red Chillies, Capsicum, and Paprika depending on the species and variety. This spice is extensively used for food flavoring and coloring...
Sabudana
(Sago)
Sabudana, also known as Sago, is a common ingredient used in Indian recipes. Sago or sabudana is often considered as a super food which is full of energy and carbohydrates. Sabudana is basically extracted from the sago palm trees or more importantly from their stem in a starch form...
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts. Salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent.
Sesame Seeds
(Till)
Sesame seed is commonly referred to as 'til' in India, and is used in various forms, even in making of vines and beverages and sweet dishes, especially during winters. Sesame oil seeds are considered to grant heat to the body...
Star Anise
(Anasphal / Badiyan)
Star Anise is the fruit of a small to medium, evergreen tree, native to south west China and now grown in Indio- china and Japan. Traditionally the Japanese used to burn the beautifully aromatic mark of the tree as incense...
Tukmaria Seed
(Sabja seeds / Basil seeds / Falooda seeds)
Tukmaria Seeds, are also called Basil Seeds, is a culinary herb of the family Lamiaceae (mints). It is also called the "king of herbs" and the "royal herb". Tukmaria seeds play a major role in some Southeast Asian cuisines...
Turmeric Finger
(Haldi / Indian Saffron)
Indian Turmeric, which is also popularly known as "Indian Saffron”, because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger. Turmeric has a pungent, bitter flavor.