The Spices

From India

to your kitchen

Delicious and Healthy

Here are some of the spices we offer

(Either scroll down to view the full list, or click on the link to view separately)

 

 

Hing / Asafoetida

Hing

Asafoetida

Asafoetida (Hing) is a natural flavour enhancer, mainly used in south india. It has a very pungent smell in its pure form, hence it is advisable to store away from other spices in an air tight container. Dried and ground asafoetida is easy to use and popular in vegetarian dishes, especially for those people who do not eat onions, garlic etc.

Up to 6 months extra freshness!

Hing

no images were found

Tej Patta / Bay leaves (Indian)

Tej patta

Tej Patta

Bay leaves (Indian)

Indian bay leaf (Tej Patta) has a similar taste to the Cassia bark/cinnamon, but is slightly more subtle in its flavour. Do not confuse these with the European bay leaf, as the Indian bay has 3 spines running down the centre of the leaf, whereas the European leaf only has one central spine.

Healthy and delicious

 

Hari Elaichi / Cardamom pods

 

Hari Elaichi

Cardamom pods

Green cardamom is very versatile in a range of recipes and drinks. 2his has a very unique taste and fragrance and is used commonly as a mouth and breath freshner. Always keep the seeds in the pods, as once the pods have broken, the seeds will lose their flavour rapidly.

Up to 6 months extra freshness!

 

Hari elaichi

 

Kala Elaichi / Cardamon pods (black)

Kala Elaichi

Cardamon pods (black)

Cardamom pods (Kala Elaichi) are larger than their green relative. They’re generally smokier and pungent but their flavour is not bitter.

Healthy and delicious

Ajwain / Carom

Ajwain

Carom

Carom (Ajwain) is also known as ajowan caraway. Its fruits, which are usually mistaken for seeds, resemble cumin and caraway. It has a bitter pungent flavour, similar to anise and its smell is very similar to thyme. This can be a very overpowering ingredient so use it sparingly.

Up to 6 months extra freshness!

Ajwain

Dalchini / Cassia bark

dalchini

Dalchini

Cassia bark

Cassia (Dalchini) is a relative of cinnamon and is also known as Chinese cinnamon – it has a similar taste but a more savoury flavour. It is extremely robust and is great to use in cooking main-dish curries. It is a rugged looking bark often used in biriyani dishes and rice.

Healthy and delicious

Mirch / Chilli

Mirch/mirchi

Chilli

Chillies (Mirch/mirchi) are now standard in Indian food. The most common is the birds eye chilli in red and green varieties. Green chillies can be used whole, chopped or sliced. Red chillies are mostly dried and ground, but can also come whole or crushed. The Birds Eye variety tend to be small and quite hot. The flavour in these chillies can change depending on how they are cooked.

Up to 6 months extra freshness!

Mirch

Laung / Cloves

laung

Laung

Cloves

Cloves (Laung) are the dried flower-buds of a tropical tree and are a well known ingredient in sweet dishes. Many curry and rice dishes use whole cloves and they are often used in the making of garam masala.

Healthy and delicious

Dhaniya / Coriander Seeds

Dhaniya

Coriander Seeds

Coriander (Dhaniya) is the dried ripe fruit known commonly as seeds. These have a lemony, citrus flavour when crushed. Roasting these heightens the flavour intensity. It is described as warm, nutty, spicy, and orange-flavoured.

Up to 6 months extra freshness!

dhaniya

Jeera / Cumin Seeds

jeera

Jeera

Cumin Seeds

Cumin (Jeera) is the seed of the plant Cuminum cyminum. In India, it has been used for millennia as a traditional ingredient of innumerable kormas, masalas, and soups, and forms the basis of many other spice blends. It has a natural heat and warm flavour, used universally in Asian and South American dishes.

Healthy and delicious

Karipatta / Curry leaf

Karipatta

Curry leaf

Curry tree leaves (Karipatta) are often used in curries. The leaves are generally called by the name ‘curry leaves,’ although they literally translate as ‘sweet neem leaves’ in most Indian languages. These are usually bruised and fried at the beginning of the cooking process, yet the taste is very much a background supporting flavour of sweet citrus.

Up to 6 months extra freshness!

karipatta

Saunf / Fennel seeds

sauf

Saunf

Fennel seeds

Fennel (Saunf) is widely cultivated, both in its native range and elsewhere. It is known for its edible, strongly flavored leaves and fruits. Its aniseed flavor comes from an aromatic compound also found in anise and star anise, and its taste and aroma are similar though usually not as strong. It’s used in pickles as well as cooking.

Healthy and delicious

Methi / Fenugreek seeds

Methi

Fenugreek seeds

Fenugreek (Methi) seeds are commonly used in pickles and in curry powder. It is fenugreek seeds which give curry powder its distinctive aroma. Light roasting reduces the bitterness and enhances flavour.

Up to 6 months extra freshness!

methi

Garam Masala

Garam Masala

‘Garam’ means hot/warm and ‘Masala’ means mix or blend.
This is usually the basis for nearly every dish. No two recipes are the same for garam masala, due to the use of different spices as well as the differing quantities of ingredients. Most will be made from peppercorn, cloves, cassia bark, cardamom, cumin and coriander seeds.

Up to 6 months extra freshness!

garam masala

 

Lehsun / Garlic

Lehsun

Garlic

Garlic (Lehsun) is close relatives include the onion, shallot, leek and chive. With a history of human use of over 7,000 years, garlic is native to Central Asia. Raw garlic has a very strong, pungent and heated taste. Garlic has a strong, spicy flavour that mellows and sweetens considerably with cooking. While cooking softens the flavour, roasting gives garlic a well-balanced, delicate, nutty flavour.

Healthy and delicious

Adrak / Ginger

Adrak

Ginger

Ginger (Adrak) is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Other members of the family include turmeric, cardamom, and galangal [Thai ginger].

Up to 6 months extra freshness!

adrak

Kashmiri Mirch / Kasmir Chilli

kashmiri mirch

Kashmiri Mirch

Kasmir Chilli

Kasmir Chilli (Kashmiri Mirch), is a much weaker chilli than the regular powdered hot chilli, in terms of heat. It is mainly used for its subtle flavour and its vibrant red colour that is so well known in tandoori dishes.

Healthy and delicious

Amchoor / Mango powder

Amchoor

Mango powder

Mango powder (Amchoor), also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It’s an amazing seasoner for savoury dishes and proves an excellent alternative souring agent.

Up to 6 months extra freshness!

Rai / Mustard seeds

rai

Rai

Mustard seeds

Brown mustard seeds (Rai) have a very pungent taste. Also known as black mustard seeds, they are in fact dark yellow in colour and possess a natural heat when bitten. They are mostly used in Dijon and English mustard, wheras white seeds are pale yellow and used in American mustard.

Healthy and delicious

Kalonji / Nigella seeds

Kalonji

Nigella seeds

Kalonji are black, tear-drop shaped seeds of the caraway family and are commonly seen sprinkled over naan bread. These are known as ‘onion seeds’ but are actually from the plant Nigella sativa.

They are used as a substitute for pepper and have a warm peppery onion flavour.

kalongi

Jaiphal / Nutmeg

jaiphal

Jaiphal

Nutmeg

Nutmeg is the seed of the actual tree and is almost egg-shaped, while mace is the dried ‘lacy’ reddish covering of the seed. Nutmeg and mace have similar qualities, with nutmeg having a slightly sweeter flavour while mace has a more delicate taste. Mace is often preferred in light dishes for the bright orange colour it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form.

Nutmeg is best grated fresh in a nutmeg grater.

 

Mace

Jaiphal

Mace

Mace doesn’t get much love anymore, which is a big shame. In the golden age of the spice trade, mace strode across the skin of the world just like its cousin nutmeg. Mace spice is a dried, outer aril, enveloping firmly around the nutmeg kernel. Nutmeg kernel and mace arils indeed are two separate spice products of same nutmeg fruit. However, spice-mace has characteristically composed higher concentration of certain essential oils and features refined, yet more intense aroma than nutmeg. For the same reasons, it commands a higher price and special place in the kitchen spice box!

 

Kali Mirch / Black peppercorns

Kali Mirch

Black peppercorns

Peppercorns are the fruit of a vine native to India and are highly aromatic if used freshly ground in a pepper mill. Black peppercorns come from dried green peppercorns. Prior to the introduction of chillies, pepper was the predominant ingredient used for heat.

kali mirch

Safed Mirch / White peppercorns

safed mirch

Safed Mirch

White peppercorns

White pepper consists exclusively of the pepper plant seed with the darker-colour skin of the pepper fruit removed. Fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes, leaving just the seed.

Khus Khus / Poppy seed

Khus Khus

Poppy seed

Poppy seeds [both black and white] are used as a thickening agent. They’re normally dry fried to soften them up for grinding so that they’re ready to be added to the dish as required. Poppy seeds have a subtle nutty flavour, complimenting most sweet dishes.

khus khus

Kesar / Saffron

kesar

Kesur

Saffron

The gold of the spice world, Saffron’s aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. For the most part, it is difficult to label the flavor of saffron, since its complexity is experienced by everyone a little differently.

Til / Sesame seed

Til

Sesame seed

Sesame seeds are used in both sweet and savoury dishes. These seeds are ivory in colour and have a strong nutty flavour. They’re commonly seen on the streets of India as a snack rolled in palm sugar, similar to sesame snaps or peanut brittle. Seeds can be used whole as a garnish or ground to a paste to add in to the dish.

til

Chakra Phool / Star Anise

chakra phool

Chakra Phool

Star Anise

Star Anise is the star shaped pericarp of the Illicium Verum tree, which is harvested just before ripening. It has a similar taste as anise and is a good and cheaper substitute. It’s great for enhancing meat flavours and is widely used across India in masalas.

Imli / Tamarind

Imli

Tamarind

Tamarind is the fruit pod from the tree where the pulp is extracted. The initial fruit is very sour but as it ages the fruit sweetens. Tamarind is used as a souring agent for chutneys and various dishes, whereas the ripe sweet pulp is used in desserts.

Haldi / Turmeric

haldi

Haldi

Turmeric

Turmeric is a root, related to the ginger family giving a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. When it is not used fresh the root is dried and ground. Tumeric has strong medicinal properties and is one of the most widely used spices in savoury dishes as well as a few desserts.
If you have fresh turmeric, treat it as you would ginger.

Tandoori

tandoori

Tandoori

 

Hing

img_0216

Image 1 of 7