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spices and herbs

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Spices & Masalas
Turmeric Powder
Cumin Seeds
 Coriander Powder
Garam Masala
Red Chili Powder
 Black Mustard Seeds
Fennel Seeds
Mustard Seeds
Black Pepper
Sambar Powder
Rasam Powder
Cardamom Pods
Cloves
Cinnamon Sticks
Fenugreek Seeds
Bay Leaves
Asafoetida (Hing)
Curry Leaves
Tamarind

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Turmeric Powder

A bright yellow powder with a slightly bitter taste. It is a key ingredient in many Indian dishes and is known for its medicinal properties. Anti-inflammatory, antioxidant, used in curries and turmeric milk.

Cumin Seeds

Small, brown seeds with a warm, earthy flavor. They are a staple in Indian cuisine and are often roasted before grinding. Used in curries, pickles, and chutneys.

Coriander Powder

A ground spice made from coriander seeds. It has a slightly sweet and citrusy flavor.Used in curries, chutneys, and marinades.

Garam Masala

A spice blend that typically includes cardamom, cloves, cinnamon, black pepper, cumin, and coriander. It has a warm and aromatic flavor.Used in curries, biryanis, and other Indian dishes.

Red Chili Powder

A spicy powder made from dried red chili peppers. The heat can vary depending on the type of chili peppers used.Used to add heat and flavor to dishes.

Black Mustard Seeds

Small, black seeds with a pungent flavor. They are often tempered in oil before adding to dishes. Used in tempering, pickles, and chutneys.

Fennel Seeds

Small, green seeds with a slightly sweet and anise-like flavor. They are often used in digestion aids and as a mouth freshener. Used in curries, pickles, and as a mouth freshener.

Cardamom Pods

Green pods with small, black seeds. They have a warm, sweet, and slightly spicy flavor.Used in curries, biryanis, and desserts.

Cloves

Flower buds with a strong, spicy flavor. They are often used in sweet and savory dishes. Used in curries, biryanis, and desserts.

Cinnamon Sticks

Aromatic bark with a sweet and slightly spicy flavor. They are often used in desserts and beverages. Used in curries, desserts, and chai tea.

Fenugreek Seeds

Small, yellow seeds with a bitter, slightly sweet flavor. They are often used in pickles and curries. Used in pickles, curries, and as a digestive aid

Bay Leaves

Dried leaves with a strong, slightly bitter flavor. They are often used in stews, soups, and curries. Used in stews, soups, and curries.

Asafoetida (Hing)

A gum resin with a strong, pungent odor. It is often used as a substitute for onions and garlic. Used in curries, pickles, and chutneys.

Curry Leaves

Aromatic leaves with a slightly bitter flavor. They are often used in South Indian cuisine. Used in curries, sambhar, and rasam.

Tamarind

A tangy fruit that is often used in Indian cuisine. It is used to add a sour flavor to dishes. Used in curries, chutneys, and drinks.

Mustard Seeds

Small, yellow or black seeds with a pungent flavor. They are often tempered in oil before adding to dishes. Used in tempering, pickles, and chutneys.

Black Pepper

Small, black berries with a pungent flavor. They are a staple spice in many cuisines. Used in curries, stews, and marinades.

Sambar Powder

A spice blend that is commonly used in South Indian cuisine. It typically contains chili powder, coriander powder, turmeric, cumin, and fenugreek. Used in sambar, a lentil-based stew.
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