An aromatic condiment and flavouring additive in both, sweet and savoury recipes such as breakfast cereals and snack foods, Cinnamon is a staple ingredient in a wide variety of cuisines worldwide. From carrying subtle undertones of robustness to providing a delicate depth of flavour, it is a must-have spice in every household pantry.
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From having a strong unique taste to being intensely fragrant, Cardamom not
only infuses every preparation with oodles of flavour, but also leaves a refreshing taste in the mouth. Mostly commonly used across India in masala chai, its delightful essence adds a kind of richness that makes enjoying tea a round-the-clock affair.
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Influencing global culinary origins like Asian, Mexican, African and Mediterranean, Clove is a pungent spice that lends its flavour to everything from meats and curries to fruits and marinades. Moreover, it can also be used as an ant repellent as well as an essential oil in traditional medicine, mainly for dental emergencies and aromatherap
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Often characterised as having a warm, nutty, spicy, lemony citrus flavour,
Coriander seeds are a spice that is synonymous with Indian cooking. While
roasting it heightens its pungency and aroma, its whole and powdered versions are extensively used in the process of pickling vegetables. It is also preferred as an apt replacement for caraway seeds.
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Imparting an earthy, warming and fragrant character to food, Cumin seeds in its
whole or powder form are popularly used in stews and soups as well as spiced
gravies such as regional Indian curries. Certain components of cumin oil are known to be a key addition in the making of flavours, essential oils, perfumes and cosmetics.
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Dry or dehydrated ginger is quite common when it comes to making freshly
brewed tea and is frequently added in the mix of traditional spices that flavour sweet and savoury food. It is a miracle spice packed with many wellness benefits such as enhancing appetite, pacifying stomach disorders, facilitating weight loss and lowering cholesterol.
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Fennel seeds are a delightfully fragrant, anise-flavoured spice that is optimal for
cookery as well as sweet desserts. Apart from being an essential ingredient in
Kashmiri and Gujarati cuisines, it is also roasted and consumed as an after-meal
digestive and mouth freshener. Outside of food, fennel seeds are used as flavouring in natural toothpastes as well.
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Serving as a flavouring agent in countless curries from the Indian subcontinent,
Fenugreek seeds are used multiple ways in Turkish, Egyptian and Ethiopian
cuisines. It also comes in handy when making a paste with other spices that forms the base of many food preparations. Fenugreek seeds often serve as animal feed to fish and domestic rabbits
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Mustard seeds are a widely popular spice in the Asian subcontinent spanning
countries like India, Sri Lanka, Pakistan, Nepal and Bangladesh. These seeds are
often fried until they pop and are integral to spicy fish preparations. Grinding them
with water and vinegar creates the universally recognized condiment known as
yellow mustard.
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Black pepper, the most traded spice in the world, is a flavourful ingredient that
boldly influences most South Indian cuisines. Commonly used as a seasoning, its
earthy notes and pungent aroma packs a punch when sprinkled quite generously.
Doubling up as a medicinal agent, it is often used in homemade remedies for
nausea, fever, headaches and poor digestion.
Turmeric, a native Indian spice, is well-known for giving curries its luscious
yellow sheen. Over the years, it is an ingredient that has made itself at home in
almost every kitchen across India. From adding a subtle depth of flavour to giving off a whiff of earthiness, it not only plays a vital role in making a dish aromatic, but also contains compounds that carry medicinal properties.
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