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Whole Spices

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Bay Leaves

Indian Bay leaves are fragrant leaves from the laurel tree. Bay leaves are added to slow-cooked recipes like stews, sauces, and soups. Bay Leaves are removed before you serve the dish. Bay leaves have herbal and floral reminiscent of subtle depth flavour. Bay leaves bring out other flavours and enhance the dish’s spices.

Black Cardamom

The popular spice black cardamom sometimes referred to as Badi elaichi or kali elaichi, is primarily found in Indian kitchens. Despite the name suggesting that it would be black, the pods are often dark brown to chestnut brown in hue. Chefs have always adored this spice for the strong, smoky taste it imparts to savoury meals.

Black Pepper is one of the most basic ground spices.

India is one of the largest producers of black pepper. Black Pepper accounts for 35% of world trade spices. Known as King of Spices, its characteristic flavor is spicy, herbaceous, warm, and woody.

Clove is a dried and unopened flower bud of an evergreen tree that is small in size.

In India, Cloves are cultivated in Mercara in Karnataka and Kerala. Cloves are used as whole spices and ground spices used in baked goods, confectionery, cakes, puddings, desserts, syrups, preservatives, sweets, chocolate, and so on.

Coriander Seeds

Coriander Seeds

Coriander seeds have a unique aroma and distinctive flavour in India. Coriander is the dried seed or fruit of the Coriander Satvium plant and belongs to the parsley family. Its taste is sweet, and aromatic, and has a touch of citrus. It has a hint of earthiness reminiscent.

Cumin whole seeds have earthy heat, nutty and floral character, and are reminiscent of dried lemon peel taste. Cumin seeds are dried by a plant called Cuminum Cyminum, a parsley family member.

It is a small and slender herbaceous plant grown in well-drained sandy loam and medium soil. Weeding is done by hand during the crop lifecycle. Harvesting of cumin is done when the plant becomes yellow-brown and done in the morning. The cut crop is dried and threshed. Winnowing separates seeds manually, and then mechanical cleaning is done before packing.

Dill Seed

Dill Seeds taste grassy and like anise- it is licorice flavour and can be bitter. It tastes like a mild version of caraway seeds. Dill is a unique taste often used for garnishing. When heated, it develops more aroma and flavour.

It is part of the parsley and celery family. Dill Seeds are popular in Eastern European and Nordic cuisine. Seeds are used as a spice. Dill seeds are used as whole or crushed. It is used in Indian cuisine; the seeds are flat and oval with a pleasant aroma.

Dry Ginger & Powder

Dry Ginger & Powder

The ginger plant produces white and pink cluster flower buds that bloom into yellow flowers. It grows in warm climates.

Ginger is the best-known spice and is the most researched herb in the world. Ginger is the root of the Rhizome of the plant Zingiber. Ginger is the major cash crop of Kerala.

Fennel Seeds

Fennel seeds have a cool, refreshing, and aniseed flavour. Fennel seeds are also known as Saunf in India. India is the world’s largest producer of Fennel seeds. Fennel seeds have a strong minty herbal flavour. It is part of the Apiaceae family. It has an aroma and is bitter but leaves long-lasting sweetness once chewed.

Fenugreek Seeds

Fenugreek Seeds

Fenugreek is a clover-like plant. It is part of a botanical family called Fabaceae. Fenugreek leaves are used as herbs, and seeds are used as spices. It is used as a flavouring agent in many drinks, food, and tobacco.

Raw fenugreek seeds have an overpowering bitter taste, but when cooked, they have a sweet, slightly nutty, and maple syrup-like flavour and are reminiscent of burnt sugar.

Green Cardamom

Cardamom is one of the costliest spices. The culinary values of Cardamom are high. It is used in making a wide range of sweets and confectionery.

Nigella , Kalonji

Nigella seeds have a distinct aroma and a smokey taste and have cumin, oregano, and onion notes. Its unique taste makes it great to add to many savory dishes. Nigella seeds are small and black with an oily white interior and have a drop shape. Traditionally Nigella seeds are used in Indian, North African, and Middle Eastern cuisines.

Nutmeg is nutty and slightly sweet. It is an intense spice and has a strong but different aroma. Nutmeg is used for seasoning and is part of many blended spices. Nutmeg can be part of many sweet and savory.

Red Whole Chilly

Red Chilly Powder is a fruit that is a member of Capsicum Genus. It n India is prepared by grounding whole chilly. Chilly Powder is used to add spicy flavor to the dish. It adds a spicy taste to food.

Chilly comes in wide varieties. It is differentiated on its spiciness and pungency measured on the Scoville scale. Chilli fruit, when it ripens, becomes dry and Red chilly, which is then grounded to form red Chilly Powder.

Turmeric Finger

Turmeric Finger

Turmeric comes from Curcuma Longa. It is part of a leafy plant in the ginger family. Ground turmeric comes from fingers extended from roots. It is boiled or steamed, then dry and grounded.

India is the largest producer of Turmeric.

Turmeric is an important ingredient in many curry powders and mixed blends. They are used extensively in Asian cooking, especially Indian cuisine, such as lentil and meat dishes.

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