Whole Spices

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Red chole is a small dark brown coloured chana with a rough coat, cultivated mostly in India and other parts of the Indian sub-continent, as well as Ethiopia, Mexico and Iran. It is a smaller version of the regular pale yellow chickpea.

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It is also referred to as a clove or laung. The cloves are dried and unopened, with flower buds resembling nails. They give off a strong, spicy, aromatic, and pungent odour. They are commonly used as a spice, flavouring agent, and fragrance in toothpastes, soaps, and cosmetics.

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• Packaging Details: loose available

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Sometimes called butter beans because of its starchy and buttery texture, vaal has a delicate flavour that complements a wide variety of dishes. You will find them in various shapes and sizes, ranging from cream-coloured flat long beans, to broad hard beans and off white oval-shaped dal.

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Bharat Masala Compounded Hing Powder, or asafoetida, is a powerful flavour enhancer that adds a unique umami richness to your dishes. Imported from Iran and Afghanistan, this aromatic spice is commonly used in Indian cooking and is perfect for dals, curries, and even pickles.

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Ajwain or ajowan —also known as ajowan caraway, thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit of the plant are consumed by humans. The name "bishop's weed" also is a common name for other plants. The "seed" is often confused with lovage seed

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• Packaging Details: Ajwain, also known as carom seeds, is a small but powerful spice commonly used in Indian kitchens. It looks like tiny cumin seeds and has a strong, slightly bitter taste with a smell similar to thyme. Ajwain is not just for cooking—it’s also known for its many health benefits

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Kasoori methi refers to sun-dried fenugreek leaves, a popular ingredient in Indian cuisine. It is known for its distinct aroma and slightly bitter flavor, and is commonly used in various dishes such as curries, lentils, and breads. The leaves are typically roasted, crumbled, or powdered before being added to dishes, enhancing their flavor. Kasoori methi is derived from the fenugreek plant (Trigonella foenum-graecum) and has both culinary and medicinal uses

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Kasoori methi refers to sun-dried fenugreek leaves used in Indian cuisine across many states like Kashmir, Punjab, Gujarat, and Maharashtra. It’s used in curries and lentil preparations as well as in bread. The herb is used to add a savory as well as a slightly bitter note to dishes

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Kasoori methi refers to sun-dried fenugreek leaves used in Indian cuisine across many states like Kashmir, Punjab, Gujarat, and Maharashtra. It’s used in curries and lentil preparations as well as in bread. The herb is used to add a savory as well as a slightly bitter note to dishes

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Jaiphal, commonly known as Nutmeg, is a widely used spice and medicinal herb derived from the seeds of Myristica fragrans. Known for its warm, slightly sweet flavor, it has been valued in Ayurveda, Unani, and traditional medicine for centuries.

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Kasoori methi refers to sun-dried fenugreek leaves used in Indian cuisine across many states like Kashmir, Punjab, Gujarat, and Maharashtra. It’s used in curries and lentil preparations as well as in bread. The herb is used to add a savory as well as a slightly bitter note to dishe

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Just a pinch of this premium hing powder transforms lentils, curries, and pickles, unlocking a depth of flavour that is both pungent and pleasing. Crafted from the finest quality ingredients, MDH Compounded Hing Powder is a staple in Indian kitchens, known for its unique taste and aromatic qualities.

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Compound Hing is a processed form of hing blended with edible starches like wheat or rice flour. It’s milder in aroma than crystal hing but perfect for regular cooking. Convenient, affordable, and beginner-friendly, it’s the most commonly used type of hing in households.

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Kasoori methi refers to sun-dried fenugreek leaves used in Indian cuisine across many states like Kashmir, Punjab, Gujarat, and Maharashtra. It’s used in curries and lentil preparations as well as in bread. The herb is used to add a savory as well as a slightly bitter note to dishes

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Kasoori methi refers to sun-dried fenugreek leaves used in Indian cuisine across many states like Kashmir, Punjab, Gujarat, and Maharashtra. It’s used in curries and lentil preparations as well as in bread. The herb is used to add a savory as well as a slightly bitter note to dishes

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Kasoori methi refers to sun-dried fenugreek leaves used in Indian cuisine across many states like Kashmir, Punjab, Gujarat, and Maharashtra. It’s used in curries and lentil preparations as well as in bread. The herb is used to add a savory as well as a slightly bitter note to dishes

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Kasoori methi refers to sun-dried fenugreek leaves used in Indian cuisine across many states like Kashmir, Punjab, Gujarat, and Maharashtra. It’s used in curries and lentil preparations as well as in bread. The herb is used to add a savory as well as a slightly bitter note to dishes

Product Details:

Kasoori methi refers to sun-dried fenugreek leaves used in Indian cuisine across many states like Kashmir, Punjab, Gujarat, and Maharashtra. It’s used in curries and lentil preparations as well as in bread. The herb is used to add a savory as well as a slightly bitter note to dishes

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In India, mace is commonly known as Javitri. Mace visually looks more like a covering of a seed similar to a net. It is also known to be a commercial source of nutmeg butter and essential oil. Mace Spice (Javitri) is obtained from a species called Myristica which is a nutmeg tree.

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• Packaging Details: loose as per Requirement

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Hing (Asafoetida) is a spice extracted from the resin of the Ferula plant, primarily grown in Afghanistan and India. In India, Hing is a staple spice in households 

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• Packaging Details: loose

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Cassia Cinnamon comes from the Cinnamomum Cassia tree, primarily grown in China, Indonesia, and Vietnam. It is the most commonly found cinnamon worldwide because it is cheaper and more widely available. Compared to Ceylon Cinnamon, Cassia has a darker, reddish-brown bark that is thicker and rougher.

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• Packaging Details: loose available

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The sun-dried version is called aamsul, kokum or kokam, and is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet/sour taste. It is a preferred substitute for tamarind in curries and other dishes. Also known as Cocum, Dried Kokum

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• Packaging Details: loose available

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Rai is a common Indian spice, also known as Mustard or Black Mustard in English. It is a widely used spice in Indian cuisine, particularly in North Indian and Pakistani dishes. Rai is made from the seeds of the mustard plant, which is native to India and Southeast Asia. Types of Rai

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• Packaging Details: loose and 1 kg available

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It is the first early maturing basmati rice variety & has high yield. This rice is a recently developed and vastly harvested basmati crop. These are not the only qualities associated with this newly developed variety of rice. Each and every grain cooks perfectly, having a good aroma.

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• Packaging Details: 25 kg available