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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.
Cumin Seeds
A spice with a rich and earthy flavour, undertones of citrus, and a strong aroma.
Clove
In food, cloves give a subtly sweet flavour. It is also useful in essential oils and medicinal food products.
Cinnamon
Cinnamon imparts a sweet, woody flavour to the dish it is added to. It is widely used by bakers and in manufacturing teas and some savoury foods.
Cardamom
Used widely across various kinds of foods and beverages, cardamoms have a fruity menthol-like flavour that adds freshness in every preparation. Its presence can be found in all cuisines.
Celery Seeds
Often used in place of using the celery vegetable, the seeds lend an earthy and grassy flavour to pickles and brines.
Black Pepper
A very impactful spice, even a small pinch of black pepper can elevate a dish to new heights. It has a very rich and bold taste, with a strong aroma.
Aniseed
Sweet and mildly spicy, aniseed is an extremely aromatic spice. It is used in a range of sweet and savoury dishes as it adds depth to the flavour even if used in small quantities.
Black 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.
Bay Leaves
Bay leaves have a minty flavour with hints of black pepper that allow them to neutralise the heaviness of soups and stews.
Ajwain Seeds
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.
Mace
Mace gives food a sharper and pungent taste. It also gives dishes a distinct aroma and flavour.
Asafoetida
A staple spice used in Indian cooking which gives food a tingling and pungent aroma.
Nigella Seeds
Nigella seeds are used to give curries and vegetables a smokey and nutty flavour. These seeds are widely used in Indian and Middle-Eastern dishes.
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