Whole or ground, cleaned by hand and stone-ground in small batches. Prices are per kilogram; most are available loose in the quantity you need.
The golden root, stone-ground fine.
Sun-dried Erode fingers, milled to a deep ochre powder with a warm, earthy aroma and a gentle peppery finish. High in natural curcumin, it lays the colour and base note under almost every Indian dish.
Warm, nutty, essential.
Plump, ridged seeds from the spice yards of Unjha. Dry-roast them until they crackle and the whole kitchen turns fragrant — the backbone of tadka, jeera rice and countless spice blends.
The queen of spices.
Hand-picked, oven-cured pods that stay a vivid green and rattle with dark, resinous seeds. Sweet and eucalyptus-cool, equally at home in biryani, garam masala and a pot of chai.
Sweet warmth in a curl of bark.
Thick, rolled quills with a bold, honeyed heat. Snap a piece into simmering curries and rice, or grind it into your own garam masala for a rounder, sweeter body.
Deep colour, gentle heat.
Prized Kashmiri chilies milled to a brilliant crimson. They give curries a glowing red without overwhelming the palate — colour first, heat second.
Citrus-bright and floral.
Round, ribbed seeds with a mellow lemon-and-sage note. Toasted and ground fresh, coriander is the quiet workhorse that ties a masala together.
The original king of spice.
Sun-dried Malabar berries, bold and pungent with a lingering woody heat. Crack them over anything, or bloom them in hot ghee to wake up a whole pot.
Intense, sweet, medicinal.
Whole dried flower buds packed with aromatic oil. A little goes a long way — a few cloves perfume a biryani, a garam masala or a warming winter kadha.
The pop that starts a dish.
Tiny, round seeds that splutter and turn nutty the second they hit hot oil. The signature first step of a South Indian tempering and a sharp lift for pickles.
Bittersweet, maple-scented.
Small amber seeds with a distinctive bitter-sweet depth reminiscent of burnt sugar and maple. Essential to sambar powders, pickles and a proper Punjabi tadka.
Hand-picked crimson gold.
The world's most precious spice — deep red Pampore stigmas, each flower yielding only three. A pinch bloomed in warm milk lends colour, honeyed aroma and luxury to biryani, kheer and sweets. Sold in small grams; priced here per kg for reference.
Our warming signature blend.
Our own recipe — cardamom, cinnamon, cloves, cumin, coriander and black pepper, dry-roasted and stone-ground in small batches. Stir in near the end of cooking for a warm, aromatic lift.
Want a custom blend or a wholesale quantity?
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