Whole Spices
Lakadong Organic Turmeric
Lakadong turmeric is a rare and highly valued variety of turmeric that is native to the Jaintia Hills of Meghalaya, India. It is known for its high curcumin content, which is the key health compound in turmeric
Red Chilli
Red chilies are a staple ingredient in many cuisines, known for their heat and vibrant color. They can be used fresh, dried, or in powdered form, adding flavor and spice to a variety of dishes.
Coriander
Coriander, known as "dhania" in Hindi, is a versatile herb and spice used widely in cooking. Both its leaves (cilantro) and seeds have distinct flavors and culinary uses.
Sabut Garam Masala
Sabut Garam Masala refers to whole spices commonly used in Indian cooking to add depth and aroma to dishes. It is typically a blend of various spices that can be toasted and ground to enhance their flavors.
Turmeric
Turmeric, known as "haldi" in Hindi, is a vibrant yellow spice derived from the root of the Curcuma longa plant. It is a staple in Indian cuisine and has gained popularity worldwide for its culinary and medicinal properties.
Green Cardamom
Green cardamom, often referred to as "true cardamom," is a spice made from the seeds of several plants in the ginger family. It has a unique, aromatic flavor that's both sweet and spicy, making it a popular ingredient in both sweet and savory dishes across various cuisines.
Cumin Seeds
Cumin seeds are small, elongated seeds that come from the Cuminum cyminum plant. They have a warm, earthy flavor with a hint of citrus and are a staple in various cuisines around the world, especially in Indian, Middle Eastern, and Mexican cooking.
Clove
Cloves are aromatic flower buds from the clove tree (Syzygium aromaticum). They have a strong, warm flavor and are often used in both sweet and savory dishes. Cloves are common in spice blends, marinades, and even in beverages like chai tea. They also have medicinal properties and are known for their antioxidant and anti-inflammatory benefits. Are you looking for culinary uses or health information about cloves?
Cinnamon
Cinnamon is a popular spice derived from the inner bark of trees belonging to the genus Cinnamomum. It is known for its warm, sweet flavor and fragrant aroma, making it a staple in both sweet and savory dishes. Here’s a comprehensive overview of cinnamon:
Star Anne
Star anise is a star-shaped spice known for its distinct flavor, which resembles a blend of licorice and cloves. It is commonly used in Asian cuisine and is a key ingredient in five-spice powder. Here’s more about star anise:
Black Cardamom
Black cardamom, also known as Amomum subulatum, is a spice commonly used in Indian and Asian cuisines. It has a distinct smoky flavor due to the drying process, which often involves roasting the pods over an open flame. The pods are larger and darker than green cardamom, and they contain small, aromatic seeds.
Bay leaf
Bay leaves are aromatic leaves from the bay laurel tree (Laurus nobilis). They are used in cooking for their distinctive flavor and fragrance, but they are typically removed before serving. Here’s more about bay leaves:
Mace flower
Mace is a spice derived from the dried outer covering (aril) of the nutmeg seed (Myristica fragrans). It has a similar flavor profile to nutmeg but is more delicate and aromatic. Here’s a closer look at mace:
Nutmeg
Nutmeg is a spice made from the seed of the nutmeg tree (Myristica fragrans). It has a warm, sweet, and slightly nutty flavor that makes it a popular choice in both sweet and savory dishes. Here’s more about nutmeg:
Saffron
Saffron is a highly prized spice derived from the stigma of the Crocus sativus flower, commonly known as the saffron crocus. It’s known for its vibrant golden color, distinct flavor, and aroma. Here’s more about saffron:
Black Pepper
Black pepper, known as "kali marich" in Hindi, is one of the most widely used spices worldwide. It comes from the dried berries of the Piper nigrum plant and is known for its pungent flavor and aroma. Here are some key points about black pepper: