Asofoetida (Hing)

01ASO00

Also known as devil's dung. It is a resin taken from a plant from the parsley family. It is a distinctive and pungent spice. It is most commonly found in powdered form. When cooked, it has a truffle-like flavor and a roasted garlic aroma. It is used mainly for its digestive properties, especially in the cooking of beans and lentils, as it is reputed to have antiflatulence properties.

Basil Seeds (Sabja)

01BAS00

The dried leaves and tender four sided stems are used as spice for flavouring and for extraction of essential oil. Apart from flavouring numerous foods, it is used for seasoning in tomato paste products. The sweet basil oil is widely used in perfumery compounds. It has application in areas of medicine and also used as an insecticide and bactericide.

Bay Leaf (Tej Patta)

01BAY00

These fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations.

Black Pepper (Kali Mirch)

01PEP00

Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to cuisines around the world.

Black Sesame Seeds (Kale Til)

01SES00

Black sesame seeds carry numerous of medicinal qualities and it is therefore advised to take them either raw or else by roasting them. Black sesame seeds oil is in use to heal some of the familiar human diseases.

Cardamom (Elaichi)

01CAR00

Cardamom has a sweet, lemony, eucalyptus flavor. It is world's second most expensive spice. It is available as a powder, dried pods, or loose seeds. Green cardamoms are the most common, but there are also black and cream varieties. It is one of India's favorite spices, used in curries, savory and sweet dishes, ice cream and custards.

Carom Seeds (Ajwain)

01CRM00

Carom Seeds it has a strong, pungent odor and flavor similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme. it is used in lentil dishes, vegetable parathas, pakoras and meat dishes.

Charoli (Charoli/Chironji)

01CHA00

The charoli seed is lentil-sized, is slightly flattened and has an almond-like flavour. Though they can be eaten and used raw they are often toasted or roasted before use, as this intensifies the flavour. They are commonly used in sweets in India.

Cinnamon (Dalchini)

01CIN00

It is a sweet-tasting spice, with a warm, woody aroma. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. The thinnest bark is the best quality cinnamon. It is available as a powder but is much better bought in sticks.

Clove (Laung)

01CLO00

They have strong, sweet aroma and hot, pungent taste, Cloves are best bought whole and ground, if necessary. They have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache. They contain a mild anesthetic.

Coriander (Dhaniya)

01COR00

The seeds are oval in shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavor. The English name for this spice comes from the Greek koros, meaning “bug”. Coriander is usually sold in powdered form, although the whole seeds are also available.

Cumin Seeds (Jeera)

01CUM00

The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges). It is used to flavor rice, stuffed vegetables, many savory dishes and curries.

Dry Coconut (Sukha Nariyal/Kopra/Khopra)

01COC00

Dried coconut often goes underappreciated when compared to other dried fruits. However, if you are interested in eating healthy, you definitely need to include it in your diet. Benefits of dried coconut and its exceptionally high nutritional value make it a valuable addition to many meals.

Dry Mango Powder (Amchoor)

01MAN00

Dried mango powder is a spice made by grinding dried mangoes. The powder preserves the acidic, tart and spicy flavour of unripe mangoes. 

Fennel Seeds (Saunf)

01FEN00

Fennel seeds is a greenish-brown, small oval seed from Pimpinella Anisum, a plant in the parsley family. It has a sweet and aniseed flavor. Used sparingly, it gives warmth and sweetness to curries. The seeds combine well with peanuts and the zest of citrus fruit. Roasted fennel seeds are chewed to freshen the breath after the meal. They have digestive properties.

Fenugreek Seeds (Methi Dana)

01FEG00

Fenugreek Seeds is short, upright plant (related to spinach) with oval leaves. The entire plant has a strong, sweet aroma. The mature leaves have the bitter taste. Ground fenugreek (seeds) has a warm, yellowish-brown color with a strong curry-like taste. In powdered form, fenugreek is one of the main ingredients of curry powders. Fenugreek is used to add flavor to meat dishes.

Fenugreek Seeds (Methi Dana)

01FEG00

Fenugreek Seeds is short, upright plant (related to spinach) with oval leaves. The entire plant has a strong, sweet aroma. The mature leaves have the bitter taste. Ground fenugreek (seeds) has a warm, yellowish-brown color with a strong curry-like taste. In powdered form, fenugreek is one of the main ingredients of curry powders. Fenugreek is used to add flavor to meat dishes.

Indian Gooseberry(Amla/Awala)

01GOO00

Indian gooseberry, better known as amla, was considered as a miraculous food in the ancient Ayurveda. The abundance of vitamin C and other nutrients make it a super food and it’s still used in various forms for its well-known health benefits.

Garlic(Lahsun)

01GAR00

Garlic is closely related to the onion. It has a powerful pungent or hot flavor when raw, which mellows when it is cooked. It has very strong odor. Garlic is used as a condiment and as flavoring in gravies, sauces, soups, stews, pickles, salads, salad dressing and breads.

Ginger (Adrak)

01GIN00

The fresh root gingeris a knobly rhizome with a sweet aroma and hot, pungent taste. Inside, the ginger is hard and woody, yellow and fibrous. It is easiest to cook with, once peeled and grated.

Green/Black Raisins (Kishmish)

01RAI00

Green Chillies (Hari Mirch)

01CHI00

It is the hottest flavor on earth. As a general rule, dark green chilies tend to be hooter than red chilies. Small, pointed chilies are usually hotter than larger, more rounded varieties. Whole chilies can be seeded to make them a little less hot.

Ground Nuts/Peanuts (Singdana)

01GRO00

Peanuts are also taken as snacks in many households especially in India. In reality, peanuts are actually legumes. But since they have all the properties of nuts like almonds, cashew nuts, etc., these are also included in the family of nuts.

Kokum (Kokum/Ratambi)

01KOK00

Kokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish.

Licorice Sticks (Jethimadh)

01LIC00

Licorice is taken by mouth for various digestive system complaints including stomach ulcers, heartburn, colic, and ongoing inflammation of the lining of the stomach (chronic gastritis). Some people take licorice by mouth for sore throat, bronchitis, cough, and infections caused by bacteria or viruses.

Mustard Seeds (Sarson/Rai)

01MUS00

Mustard Seeds in Indian cooking brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor. The larger yellow variety, known as white mustard are much les pungent. Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water.

Nigella Seeds (Kalaunji)

01NIG00

Nigella seeds have a mild, nutty onion flavor, and they are used as a condiment in India and the Middle East on flatbreads and vegetable dishes. Give them a quick toast in a dry skillet to bring out the most flavor. Nigella seeds can be sprinkled on all manner of vegetable dishes and salads, from a simple stir fry to baked sweet potatoes

Nutmeg (Jaifal)

01NUT00

Nutmeg is used to add sweet and savory flavor to dishes such as pies, custards, puddings, cakes, soufflés, vegetables, egg dishes, lamb, and fish, and beverages. Like nutmeg, mace is a sweet and flavorful spice, which can be substituted for nutmeg or cinnamon to complement a variety of foods.

Poppy Seeds (Khas Khas)

01POP00

Poppy seed (Khas Khas) is used as food and as a source of fatty oil. It is widely used for culinary purposes. Because of its highly nutritive nature it is used in breads, cakes, cookies, pastries, curries, sweets and confectionery. Its seeds are demulcent and are used against constipation.

Red Chillies (Lal Mirch)

01RED00

Red color, fine powder. It is very hot because it is made from the dried, ground seeds of the chili, its hottest part.

Saffron Strands (Kesar/Keshar)

01SAF00

It has a distinctively pungent, honey-like flavor and aroma. It is available as whole threads or powdered. When ground they form a russet powder. The filaments can be lightly roasted, crumbled in a little hot water and left to infuse to bring out their full strength. Saffron is used to color rice dishes, sweets, puddings, sauces and soups to bright yellow.

Tamarind (Imli)

01TAM00

Tamarind is the sticky, dried, brown pod of the evergreen tree. It has a sour taste and very tart, citric flavor. The pulp must be soaked before usage. In India, tamarind is mostly combined with meat or legumes (lentils, chick peas or beans). It adds a distinctive cooling quality to curries, chutneys.

Turmeric Powder (Haldi Powder)

01TUR00

It has a bright yellow color and a pungent, warm, earthy aroma and taste. Although it becomes bitter if too much used. It is mildly antiseptic. Turmeric is an essential spice in Indian food, giving a rich, appetizing color. It is used in curries, fish dishes and with beans because of its digestive properties.

ASSORTED PACKAGED MASALA

01ASS00

We export all kinds of ready to eat cooking Masala (Biryani Masala, Chicken Masala, Chana Masala, Chat Masala, Chutney Powder, Fish Masala, Garam Masal and many more) from multiple prominent brands.