Explore the World of
Premium Whole Spices
Discover the rich heritage and intense flavors of authentic Indian whole spices. From the kitchen to global trade, these are the flavors that changed history.
Ajwain (Carom Seeds)
Pungent, slightly bitter seeds with a strong thymic aroma.
Learn History →Aniseed (Saunf)
Sweet and aromatic with a distinct licorice-like flavor.
Learn History →Asafoetida (Hing)
Potent and savory; essential for authentic Indian tempering.
Learn History →Basil (Tulsi)
The "Queen of Herbs" with peppery and clove-like notes.
Learn History →Bay Leaf (Tej Patta)
Fragrant leaves that add a woodsy depth to slow-cooked dishes.
Learn History →Black Pepper (Kali Mirch)
The King of Spices, offering sharp heat and floral aroma.
Learn History →Cambodge (Kudampuli)
A souring agent with smoky and tangy fruit notes.
Learn History →Caper (Kabra)
Unripened flower buds with a salty, tangy, and pungent bite.
Learn History →Caraway (Shahi Jeera)
Intense, earthy seeds used in rich Mughlai preparations.
Learn History →Cardamom (Large)
Smoky and camphor-like; the heart of Garam Masala.
Learn History →Cardamom (Small)
The Queen of Spices, sweet and intensely aromatic.
Learn History →Cassia (Cinnamon Bark)
Strong, sweet-spicy bark used for bold aroma.
Learn History →Celery (Ajmod)
Strong, earthy seeds with a slightly bitter finish.
Learn History →Chilli (Lal Mirch)
Fiery and vibrant; the source of heat in Indian cuisine.
Learn History →Cinnamon (Dalchini)
Delicate and sweet quills with a warm, woody scent.
Learn History →Cloves (Laung)
Intensely aromatic dried flower buds with a numbing heat.
Learn History →Coriander (Dhania)
Citrusy, earthy, and nutty seeds essential for curry bases.
Learn History →Cumin (Jeera)
Earthy, musky seeds that define the aroma of Indian tempering.
Learn History →Curry Leaf (Kadi Patta)
Aromatic leaves with citrus and herbal notes.
Learn History →Dill Seed (Suwa)
Pungent and tangy seeds used in pickling and breads.
Learn History →Fennel (Saunf)
Sweet, anise-like seeds used as a palate cleanser and spice.
Learn History →Fenugreek (Methi)
Bitter, maple-like seeds used for depth and health benefits.
Learn History →Garlic (Lehsun)
Pungent and savory bulb used as the base for many flavors.
Learn History →Ginger (Adrak)
Spicy, sharp, and refreshing rhizome with medicinal power.
Learn History →Greater Galanga (Kulanjan)
A citrusy, piney relative of ginger used in herbal medicine.
Learn History →Horse Radish
A root with a sharp, pungent, and sinus-clearing heat.
Learn History →Hyssop
A minty, bitter herb used in teas and European liqueurs.
Learn History →Kokam
Deep purple fruit skin used for a unique, fruity sourness.
Learn History →Juniper Berry
Piney, peppery berries used to flavor meats and spirits.
Learn History →Long Pepper (Pipli)
Sweetly spicy pepper with a complex, earthy heat.
Learn History →Lovage
Leaves and seeds with a flavor similar to strong celery.
Learn History →Mace (Javitri)
The floral, lacy covering of nutmeg with a delicate spice.
Learn History →Marjoram (Marwa)
A delicate, sweet herb with citrus and pine notes.
Learn History →Mint (Pudina)
Refreshing, cool leaves used in chutneys and teas.
Learn History →Mustard (Rai/Sarson)
Pungent seeds that add a sharp kick and texture to food.
Learn History →Nutmeg (Jaiphal)
Warm, sweet seed with a rich, nutty fragrance.
Learn History →Oregano
Bold, peppery herb essential for Mediterranean flavors.
Learn History →Parsley (Ajmodadi)
Bright, fresh herb used for garnish and seasoning.
Learn History →Pomegranate (Anardana)
Dried seeds providing a tangy and fruity sourness.
Learn History →Poppy seed (Khus Khus)
Tiny seeds adding a nutty crunch and thickening to sauces.
Learn History →Rosemary
Woody herb with a pine-like fragrance and flavor.
Learn History →Saffron (Kesar)
The world's most expensive spice, floral and honey-like.
Learn History →Sage
Savory herb with earthy, slightly peppery notes.
Learn History →Savory
A peppery, aromatic herb similar to thyme and marjoram.
Learn History →Star anise (Chakra Phool)
Stunning star-shaped spice with a strong licorice aroma.
Learn History →Sweet Flag (Vacha)
Aromatic root used primarily for its medicinal properties.
Learn History →Tamarind (Imli)
Tangy fruit pulp providing a signature sweet-sour base.
Learn History →Tarragon
Bittersweet herb with a subtle licorice flavor.
Learn History →Thyme
Earthy, lemony herb used to season slow-cooked dishes.
Learn History →Turmeric (Haldi)
The Golden Spice, earthy and loaded with health benefits.
Learn History →Vanilla
Rich, floral, and creamy pods used in premium flavoring.
Learn History →Explore Spices and its History
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