Spice Powders.
Finely Ground.
Sealed Right.

An all-purpose Indian curry blend of many carefully ground whole spices. One spoon adds a full and rounded flavour to sabzis, gravies, dals and simple everyday meals.

Pale beige powder ground from sun-dried raw green mangoes. It adds a clean fruity sourness without any liquid, and it is the tang behind chaat masala and many rich curries.

Tej patta ground to a soft green-brown powder with a warm, mild and woody scent. It blends smoothly into gravies, rice dishes and rubs where whole leaves would be picked out.

Ground green cardamom with a rich, warm and floral aroma. A small pinch lifts tea, kheer, mithai and baked treats, and it sits right at the heart of festive cooking across India.

Ground from carom seeds, this powder carries a sharp and slightly bitter note. Bakers and snack makers add a little to breads, mathri and savoury doughs for its thyme-like taste.

Ground from celery seed, not from the leaf. It has a warm and slightly bitter note, and it goes into pickling mixes, soups, savoury blends and bakery seasoning across many markets.

A tangy, savoury blend built around black salt and dried mango powder. It gives a fresh, zesty lift to chaats, fruit, salads and snacks and to many popular street-food plates.

A dark and full blend built for chickpea curry. Dried mango and pomegranate seed bring the sourness, while warm ground spices give the gravy its deep colour and body.

Hing resin mixed with gum and flour, used in only a tiny pinch. It adds a savoury, onion-garlic note to dals, curries and pickles, and gives many Indian gravies a richer depth.

Ground dhaniya with a mild, fresh and lightly citrus-like aroma. A base spice in most Indian kitchens, it thickens and rounds out curries, and blends well into rubs and marinades.

A roasted dhaniya-jeera blend, warm and gently earthy in taste. This everyday mix seasons sabzis, dals and simple home curries, and it is loved in kitchens across India.

Ground roasted cumin with a warm, earthy and nutty aroma. A core kitchen spice, it seasons dals, sabzis, raitas and rubs, and it adds depth to simple everyday home cooking.

Dried curry leaves ground to a fine green powder. It keeps the herbal aroma of the fresh leaf and folds easily into rice, chutney powders and everyday South Indian cooking.

A British-Indian style curry blend, warm and gently spiced overall. Ready to use, it flavours curries, sauces, stews and marinades in many busy kitchens the world over.

Ground sonth with a warm, sharp and gently sweet heat. It goes into tea, desserts, baking and many spice mixes, and it adds a lively, gentle warmth to everyday home cooking.

Saunf ground to a greenish-brown powder with a sweet, warm and anise-like scent. It flavours soups, baked starters and snack coatings, and is used in mouth fresheners.

Fenugreek seeds cleaned, dried and then ground fine. A small spoon lends a nutty bitterness to pickles, sambar and spice blends, and to health food and supplement making.

A classic aromatic blend of clove, cardamom, black pepper and other whole spices. It adds depth and rich flavour to gravies, rice, biryani, festive dishes and everyday curries.

A premium chilli powder, prized for its vivid red colour and very mild heat. It brings a rich, deep red to curries and tandoori dishes without making them too hot to eat.

Ground from cleaned mustard seed into a fine, pale powder with a sharp and pungent bite. It goes into pickling blends, condiments, dressings and savoury seasoning mixes.

The blend behind Mumbai street food. Dried mango, black salt and warm ground spices come together to give mashed vegetables a familiar tang and their well-known red colour.

Ground black pepper with a sharp, woody and gently warming heat. An all-round spice, it seasons almost any savoury dish, in daily home cooking and in festive meals alike.

A warm blend made for kidney bean curry. Ground coriander, cumin and dried mango together build a thick and rounded gravy that holds its flavour through long, slow cooking.

A South Indian blend built on pepper, cumin, coriander and dried red chilli. It carries the light peppery tang that rasam needs, and it also lifts many simple lentil soups.

Red chilli powder made from Teja, Guntur Sannam, Byadgi and other Indian chillies. Each variety has its own heat and red colour, so you can pick what your cooking needs.

A South Indian blend built for lentil-and-vegetable stews. It gives sambar its warm, tangy and well-rounded flavour, and it suits many other simple home dishes as well.

Turmeric powder from Erode, Salem, Lakadong and other Indian origins. It adds a warm golden tint and a mild earthiness to curries, dals and everyday home cooking.