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Whole Spices
Fresh, pure and flavourful ingredients for all your cooking needs.
Yellow Mustard
Spicy and strong, this spice is used most commonly in mustard sauces and spreads. It is also fried and used for tempering in Indian dishes.
White Pepper
The skin of black pepper, also known as piperine, is removed to get white pepper. The processed removal of the skin gives the spice a subtle musky taste.
Turmeric
Used widely in all kinds of cuisines, turmeric is mostly used in culinary for its powerful yellow colour and distinctive flavour.
Star Anise
A star-shaped spice that has a sweet flavour. In addition to meats, it is also used in several baked and dairy products.
Nutmeg
Given its warm and nutty flavour, nutmeg is used in both sweet and savoury dishes. It is sprinkled over chocolate drinks, vegetables, and bakery products alike.
Kashmiri Chilli
These chillies are used to enhance the colour of the dish. Also known as the Indian Paprika, this spice is best used when one wants to keep the spice level at a minimum while still making the dish look delicious with its rich, red colour.
Hot Red Chilies
Hot red chillies are used in curries as well as sauces across all cuisines. They do not just add spice to the dish but also enhance its flavour. In households, these are mostly found in a dried form as they have a longer shelf life.
Galangal
Galangal is an essential ingredient in Southeast Asian cooking. When cooked, it develops a peppery flavour with hints of spice.
Fenugreek
Fenugreek is used as a rub for meats as well as a final component in sauces and curries. It has a bittersweet taste which is reminiscent of the celery-maple combination.
Fennel Seeds
An integral component of Mediterranean and Asian cuisine, fennel seeds are known for their punchy aniseed flavour along with their sweet, warm aroma.
Dill Seed
Often used in soups and salads as dressings, dill seeds are more aromatic than common herbs. They have a slightly sweet and citrusy flavour and taste best when crushed and used.
Curry Leaves
While they are slightly bitter when eaten raw, curry leaves change their flavour completely when cooked. They give a nutty aroma with slight flavours of anise and citrus. They can simply transform a dish.
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