Spices & Masalas

Finely ground Dalchini (cinnamon) powder with a warm, sweet-spicy aroma ready for instant use.

Whole Dalchini (cinnamon) sticks with a warm, sweet-spicy fragrance that perfumes curries and desserts.

Ground desi red chilli powder with a warm, moderate heat and deep brick-red colour.

Stems-removed desi red chilli powder with clean heat, deep colour, and no stalk bitterness.

Whole dhaniya (coriander seeds) with a warm, citrusy aroma and gentle earthy sweetness.

Ground dhaniya (coriander) powder with a warm, mellow aroma and smooth, earthy finish.

Finely ground Elaichi (cardamom) powder with an intensely sweet, floral aroma ready to use.

A warm, fragrant Garam Masala blend that deepens the aroma of dals, curries and biryanis.

Bright golden haldi (turmeric) powder with an earthy, peppery warmth and vivid yellow colour.

Dried Javitri (mace) blades with a warm, floral aroma more delicate than nutmeg but equally complex.

Whole jeera (cumin seeds) with a deep, smoky-earthy fragrance that blooms instantly in hot oil.

Ground jeera (cumin) powder with an intense smoky-earthy aroma, ready to use straight from the pack.

A versatile Kitchen King Masala with a rounded, savoury aroma suited to everyday Indian cooking.

Vibrant red lal mirch (chilli) powder with a sharp, pungent heat and bold red colour.

A robust Meat Masala with a bold, aromatic heat built for mutton, chicken and keema dishes.

A South Indian sambar masala blend with a tangy, earthy warmth and deep, layered spice aroma.

Ground Saunf (fennel) powder with a sweet, anise-like aroma that perfumes gravies and teas.

Whole saunf (fennel seeds) with a cool, sweet, anise-like fragrance and clean, refreshing taste.

Sugar-coated Saunf Candy — colourful fennel seeds with a sweet, cool anise crunch after meals.

Shahi Jeera (black caraway) seeds with a smoky, earthy depth quite distinct from common cumin.

Whole Star Anise with a bold, liquorice-like fragrance that anchors biryanis and slow-cooked gravies.

Teja red chilli powder — a sharp, fiery variety with intense heat and a bright, deep red colour.

Finely ground black pepper powder with a sharp, pungent heat that wakes up any dish.

Whole Ajwain (carom seeds) with a sharp thyme-like bite and a strong, instantly recognisable aroma.

Hing (asafoetida) resin with a pungent raw scent that mellows into onion-garlic savouriness when cooked.

Tangy Aamchur (dried mango) powder with a sharp, fruity sourness that brightens marinades and chutneys.

Large Badi Elaichi (black cardamom) pods with a smoky, camphor-like depth for rich curries.

Whole kali mirch peppercorns with a bold, woody heat that keeps for months in your masala dabba.

A punchy Chana Masala blend with tangy, spiced depth that transforms chickpeas in minutes.

Tangy Chat Masala with a punchy blend of amchur, kala namak and spices for instant street-food flavour.

Whole green Elaichi (cardamom) pods bursting with a sweet, floral aroma and cool finish.

Whole Laung (cloves) with a sharp, warming aroma that perfumes gravies and chai instantly.

A fragrant Paneer Masala blend with warm, tangy spices that bring out the best in paneer dishes.

Tiny Rai (mustard seeds) with a sharp, nutty pop that forms the backbone of a tadka.

A warming Tea Masala blend of ginger, cardamom and spices that transforms a cup of chai.

White Til (sesame seeds) with a delicate, nutty warmth that toasts beautifully for sweets and chutneys.