1836 Indian Spices

Ground cumin adds an earthy and warm flavor to your dishes. Packed with aromatic goodness, it's a staple in Indian, Middle Eastern, and Mexican cuisines. Perfect for curries, soups, and spice blends.

Coriander powder brings a citrusy and slightly sweet taste to your culinary creations. An essential spice in Indian cooking, it elevates curries, marinades, and chutneys with its vibrant flavor.

Turmeric (Haldi): Earthy and slightly bitter, gives a yellow color.

Our pure turmeric powder adds a golden hue and earthy, slightly bitter flavor to your dishes. Known for its health benefits, it's a must-have in curry powders, stews, and rice dishes.

Mustard seeds bring a pungent kick to your recipes. These tiny powerhouses are essential for pickles, marinades, and spice blends, offering a bold and distinctive flavor.

Ground fenugreek adds a slightly bitter and nutty taste to your dishes. Widely used in Indian and Middle Eastern cuisines, it enhances the flavor of curries, spice blends, and pickles.

Cardamom, with its sweet and floral aroma, is a spice fit for royalty. Ground or whole, it adds sophistication to desserts, chai, and savory dishes, creating a sensory symphony.

Cloves bring warmth and sweetness to your recipes. A key player in spice blends, they are perfect for infusing flavor into rice dishes, stews, and chai.

Ground cinnamon, with its sweet and woody notes, is a versatile spice. Ideal for desserts, it also adds depth to savory dishes, making it a kitchen essential.

Ground black pepper provides a bold and pungent flavor to your dishes. A classic seasoning, it enhances the taste of soups, sauces, and almost any savory creation.

Red chili powder adds fiery heat and vibrant color to your recipes. Whether in curries, marinades, or spice blends, it brings the perfect balance of spiciness.

Asafoetida, also known as Hing, adds a pungent and savory kick to your dishes. A little goes a long way, enhancing the flavor of lentils, stews, and pickles. A must-have for authentic Indian cuisine.

Nutmeg, with its warm and sweet profile, graces your recipes with a touch of sophistication. Whether in sweet or savory dishes, it elevates the culinary experience, making it a spice cabinet essential.

The outer covering of the nutmeg seed, similar in flavor but milder

Mace, the outer covering of nutmeg, offers a milder, yet distinctive flavor. Ground or whole, it brings warmth to desserts, spice blends, and savory dishes, creating a symphony of flavors.

Fennel seeds provide a sweet and aromatic flavor, making them a delightful addition to desserts, teas, and spice blends. They also aid digestion, adding both taste and health benefits.

Ajwain, or carom seeds, impart a pungent and slightly bitter taste. Common in flatbreads and savory snacks, they add a unique flavor and aid digestion.

Star anise lends a licorice-like flavor and a hint of sweetness to your recipes. Perfect for infusing depth into stews, desserts, and spice blends, it's a star in both taste and appearance.

Black cardamom offers a smoky and robust flavor, distinct from its green counterpart. Used in savory dishes and spice blends, it adds complexity and depth to your culinary creations.

Poppy seeds bring a nutty and mild flavor to your recipes. Used in gravies, desserts, and spice blends, they add texture and richness to a variety of dishes.

Amchur, or dried mango powder, adds a tangy and citrusy flavor to your dishes. A staple in Indian cuisine, it brightens up curries, chutneys, and snacks with its unique taste.

Dill seeds add a mild, grassy flavor to your recipes. Commonly used in pickles, bread, and soups, they provide a refreshing and aromatic touch.

Warm and slightly sweet, often used in rice dishes.

Caraway seeds, also known as Shah Jeera, bring warmth and a slightly sweet taste. Used in rice dishes, bread, and stews, they contribute a distinct flavor to your culinary creations.

Adds a Distinct Color and Aroma to Dishes, Especially Biryanis

Saffron, the king of spices, adds a golden hue and a delicate, floral aroma to your dishes. Used sparingly in desserts, biryanis, and beverages, it imparts a luxurious touch.

Similar to cinnamon but milder, used in rice dishes and curries

Cassia bark, or Tej Patta, has a milder flavor than cinnamon. Commonly used in rice dishes, stews, and curries, it adds a warm and sweet undertone.

Kala Namak, or black salt, adds a unique sulfuric flavor to your dishes. Commonly used in chaats and snacks, it brings a distinctive taste to your culinary creations.

Adds a citrusy and aromatic flavor, common in South Indian cuisine.

Curry leaves add a citrusy and aromatic flavor to your recipes. A key ingredient in South Indian dishes, they elevate curries, rice, and chutneys with their unique taste.

White poppy seeds bring a nutty flavor and a creamy texture to your dishes. Used in gravies, desserts, and spice blends, they add depth and richness.

White sesame seeds add a nutty and toasty flavor to your recipes. Commonly used in sweets, bread, and as a topping, they provide a delightful crunch.

Nigella seeds, or Kalonji, have an earthy and slightly bitter taste. Used in spice blends, bread, and pickles, they add a distinctive flavor to your dishes.

Provides a tingling and numbing sensation, used in some regional cuisines.

Sichuan pepper provides a tingling and numbing sensation to your recipes. Common in some regional cuisines, it adds a unique and bold flavor to your culinary creations.