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Raw Spices

Coriander Seeds: Coriander seeds, known as "dhaniya" in Hindi and Kannada, are a staple in Indian cooking. They have a warm, citrusy flavor and are used in various spice blends, curries, chutneys, and marinades.

 

Cumin Seeds: Cumin seeds, known as "jeera" in Hindi and Kannada, have a distinct earthy and nutty flavor. They are used in tempering, spice blends, curries, and rice dishes.

 

Mustard Seeds: Mustard seeds, both black and yellow varieties, are commonly used in South Indian cuisine for tempering or tadka. They add a nutty and pungent flavor to dishes and are often used in curries, chutneys, and pickles.

 

Fenugreek Seeds: Fenugreek seeds, known as "methi" in Hindi and Kannada, have a slightly bitter and nutty taste. They are used in small quantities for tempering and are also used to make spice blends, chutneys, and pickles.

 

Poppy Seeds: Poppy seeds, known as "khus khus" in Hindi and "gasagase" in Kannada, have a mild, nutty flavor. They are used in spice blends, curries, and desserts like payasam.

 

Sesame Seeds: Sesame seeds, known as "til" in Hindi and "ellu" in Kannada, are used in both whole and ground forms. They are often roasted and used as a garnish or added to spice blends. Sesame oil, derived from sesame seeds, is also commonly used for cooking and flavoring.

 

Kalonji (Nigella Seeds): Kalonji, also known as black cumin or nigella seeds, has a slightly bitter and peppery flavor. It is used as a seasoning in various dishes, including breads, pickles, and curries.

 

Ajwain (Carom Seeds): Ajwain has a pungent and slightly bitter taste with a hint of thyme-like flavor. It is used in spice blends, breads, and snacks for its digestive properties and distinct flavor.

 

Black Pepper: Black pepper, known as "kali mirch" in Hindi and "kari menasu" in Kannada, adds a spicy and pungent flavor to dishes. It is used in both whole and ground forms in various preparations, including curries, rasam, and spice blends.

 

Asafoetida (Hing): Asafoetida is a resinous gum with a strong, pungent flavor. It is used in small quantities as a flavor enhancer and digestive aid in many South Indian dishes, especially in lentil-based preparations like sambar and rasam.

 

Cardamom: Cardamom, known as "elaichi" in Hindi and "elakki" in Kannada, has a strong, aromatic, and sweet flavor. It is used in both savory and sweet dishes, including curries, rice dishes, desserts, and beverages.

 

Cloves: Cloves, known as "laung" in Hindi and "lavanga" in Kannada, have a warm and sweet flavor with a hint of spiciness. They are used in curries, biryanis, rice dishes, and spice blends.

 

Cinnamon: Cinnamon, known as "dalchini" in Hindi and "chakke" in Kannada, has a sweet and warm flavor. It is used in both savory and sweet dishes, such as curries, rice dishes, biryanis, and desserts.

 

Nutmeg: Nutmeg, known as "jaiphal" in Hindi and "jaikai" in Kannada, has a warm, sweet, and aromatic flavor. It is used sparingly in spice blends, vegetable dishes, and desserts.

 

Star Anise: Star anise, known as "chakri phool" in Hindi and "chakra phala" in Kannada, has a distinct licorice-like flavor. It is used in curries, rice dishes, and spice blends for its unique taste and aroma.

 

Black Stone Flower: Black stone flower, also known as kalpasi or dagad phool, is a dried lichen that adds a distinct earthy and woody flavor to dishes. It is commonly used in spice blends, biryanis, and meat curries for its aromatic qualities.

 

Fenugreek Leaves: Fenugreek leaves, known as "methi leaves" in Hindi and "menthya soppu" in Kannada, have a slightly bitter and earthy flavor. They are used in curries, stir-fries, and as a garnish for their distinct taste.

 

Amchur (Dried Mango Powder): Amchur is made from dried and powdered green mangoes. It has a tangy and slightly sour flavor and is used in spice blends, chutneys, and pickles to add a citrusy taste.

 

Dhaniya Powder (Coriander Powder): Coriander powder is made from ground coriander seeds and is widely used in Indian cooking. It has a mild, earthy flavor and is a key ingredient in spice blends, curries, and marinades.

 

Kasturi methi, also known as dried fenugreek leaves, is a popular herb used in Indian cuisine, including coastal and South Karnataka dishes. It has a distinct aroma and flavor that adds depth and complexity to various preparations

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