Whole Spices.
Ancient Flavours.
Sealed For Trade.

Aromatic Indian bay leaves, also widely known as tejpatta. Warm and gently woody, they are dropped whole into rice, curries, stews and slow-cooked home dishes.

Large pods grown on the hill slopes of Sikkim and Darjeeling, smoke-dried over slow wood fires until dark brown. Sorted by pod size, and prized for their deep, smoky flavour.

Slim, dark seeds resembling cumin, with a distinct, rich and slightly sweet flavour. Carefully cleaned and graded, Shahi Jeera goes into biryani, rice, breads and masala blends.

Pungent, aromatic carom seeds (ajwain) with a sharp, thyme-like note. Just a small pinch flavours breads, snacks, dals and tangy pickles in home kitchens all across India.

Tiny brown celery seeds (ajmod) from the Punjab and Haryana belt. Warm and lightly bitter, they lift pickles, soups, salad dressings, coleslaw and slow-cooked meat gravies.

Coriander seeds in Eagle and Scooter grades, clean and well sorted. Mild and citrusy, they are ground fresh or used whole in curries, pickles, spice blends and many home dishes.

Whole premium jeera from the major Indian growing belts. Warm, earthy and nutty, the seeds are popped in hot oil to start many dishes, and ground into masalas and raitas.

Sun-dried leaves of the curry tree, sharply citrus in scent and long used across South Indian cooking. Sold loose in bulk sacks, and they keep well at normal room temperature.

Flat, oval seeds from Gujarat, known in India as Suva, with a mild, slightly sweet taste. Cleaned and sorted, they are used in pickles, breads, curries, herbal teas and spice blends.

Dried ginger roots with a warm, sharp and pungent heat. They are used whole or ground in tea, sweets, spice mixes and pickles, and bring warmth to long, slow cooking.

Indian dry red chillies in select Guntur, Byadgi and Kashmiri types. From fiery to mild and colour-rich, together they cover every level of heat and redness that a recipe may need.

Sweet, aromatic fennel seeds in Lucknowi and standard grades. Cooling and fragrant, they are chewed raw after meals to freshen the mouth, and added to curries and pickles.

Bitter, aromatic fenugreek seeds (methi dana) with a warm, deep note. A pinch enriches pickles, tempering and spice blends, and adds a gentle bitterness to curries.

Small green pods grown in the hills of Kerala and Karnataka, sweet and warm in scent. They flavour tea, desserts and rice dishes, and many of India’s exports go to the Gulf.

Black nigella seeds (kalonji) with a sharp, mildly peppery taste. They are sprinkled on naan and breads, and go into pickles, spice mixes and many everyday home dishes too.

Small, cone-shaped spikes grown in India, with a warmer, sweeter flavour than black pepper. Long Pepper is used in garam masala, curries, pickles and Ayurvedic blends.

Mace, the lacy outer covering of nutmeg, a warm premium spice. Sweet and fragrant, it flavours gravies, desserts, kheer and rich rice, and perfumes festive biryanis.

Whole nutmeg in shell or shelled, warm, sweet and richly fragrant. A little grated fresh lifts desserts, gravies, cakes and hot drinks, and it adds depth to festive dishes.

Black and white pepper in Malabar premium grade, bold and very clean. Sharp and warming, it seasons almost any savoury dish, in everyday meals and in festive cooking alike.

Tamarind with a naturally strong sour taste and a deep brown colour, loved in cuisines across Asia and beyond. It goes into sauces, chutneys, curries and many traditional dishes.

Whole dried turmeric fingers and bulbs in Salem, Erode and Lakadong types. Deep gold and rich in curcumin, they are ground fresh for warm colour and a gentle earthiness.