Whole Spices

Biryani Leaves

Biryani Leaves, also known as bay leaves or tej patta, are aromatic leaves that come from the bay laurel tree. They have a subtle and slightly floral flavor, with hints of mint and clove. Biryani Leaves are a key ingredient in the preparation of biryani, a popular rice dish in Indian and Middle Eastern cuisines. They are used to infuse the rice and meat with their distinct aroma and flavor. Biryani Leaves are typically added to the cooking process and removed before serving. They are also used in soups, stews, and other rice dishes, providing a fragrant and savory note to the final dish. Additionally, bay leaves are believed to have medicinal properties and are sometimes used in herbal remedies for their potential antioxidant and anti-inflammatory effects.

Black Elachi

Black Elachi, also known as black cardamom or badi elaichi, is a spice with a smoky, earthy, and deeply aromatic flavor. It is commonly used in Indian, Tibetan, and Southeast Asian cuisines. Black Elachi pods are larger and darker compared to green cardamom pods. They have a unique flavor profile with notes of resin, camphor, and menthol. Black Elachi is often used in savory dishes like curries, rice preparations, and meat stews. It adds a complex and robust flavor, imparting a distinct smoky undertone to recipes. Black Elachi is also used in spice blends, pickles, and tea infusions for its aromatic qualities. Embrace the bold and distinctive taste of Black Elachi, and add a touch of complexity to your culinary creations.

Lavangalu (Cloves) SPL

Lavangalu, also known as cloves, are aromatic flower buds that come from the clove tree. They have a strong, sweet, and slightly spicy flavor and a warm, woody aroma. Lavangalu are commonly used in both sweet and savory dishes. They add depth and complexity to curries, stews, and rice preparations, and are often used in spice blends and marinades. Lavangalu are also used in baking, particularly in gingerbread cookies, mulled wine, and spiced cakes. Apart from their culinary uses, cloves have been used in traditional medicine for their potential anti-inflammatory and digestive properties. They are also rich in antioxidants and are known for their oral health benefits.

Black Pepper (Miryalu)

Black Pepper, known as Miryalu in certain regions, is one of the most widely used and popular spices in the world. It is derived from the dried berries of the pepper plant and is known for its bold, sharp, and slightly spicy flavor. Black Pepper adds a distinct heat and depth of flavor to various dishes. It can be used whole, cracked, or ground, depending on the desired intensity. Black Pepper is a staple in savory dishes, including curries, marinades, stir-fries, and soups. It is also used in spice blends, such as black pepper seasoning or in combination with other spices like cinnamon and cloves. Embrace the robust and pungent taste of Black Pepper and enhance the flavor of your culinary creations with its boldness. 

Black Pepper Bold

Black Pepper Bold refers to a specific grade of black pepper known for its larger size and strong flavor. These bold black peppercorns have a distinctively robust and pungent taste, making them ideal for those who prefer a more intense peppery flavor. They are commonly used in dishes where a stronger pepper kick is desired, such as spicy curries, pepper sauces, and seasoned meat or vegetable preparations. The bold size of these peppercorns ensures a prominent presence and a satisfying burst of heat. Embrace the powerful and aromatic nature of Black Pepper Bold, and infuse your dishes with its invigorating flavor. 

Dry Ginger (Sonti)

Dry Ginger, also known as Sonti or powdered ginger, is derived from the dried root of the ginger plant. It has a warm, spicy, and slightly sweet flavor. Dry Ginger is commonly used in Indian, Chinese, and Middle Eastern cuisines. It is used as a spice in both sweet and savory dishes, including curries, marinades, teas, and desserts. Dry Ginger adds a distinctive kick and a comforting warmth to dishes, enhancing their flavor profile. It is also used in herbal remedies and traditional medicine for its potential digestive and anti-inflammatory properties. Embrace the invigorating and aromatic qualities of Dry Ginger, and add a zing to your culinary creations with its unique flavor. 

Kasturi Methi

Kasturi Methi, also known as dried fenugreek leaves, is a popular herb used in Indian cooking. It has a strong, aromatic fragrance and a slightly bitter taste. Kasturi Methi is made by drying fresh fenugreek leaves, which are then crushed into flakes or powder. It is commonly used as a flavoring agent in curries, vegetable dishes, and bread, adding a unique and earthy taste. Kasturi Methi can be used in both vegetarian and non-vegetarian recipes, providing a distinct flavor and aroma. It is also believed to have medicinal properties and is often used in traditional Ayurvedic preparations. Incorporate Kasturi Methi into your dishes to enjoy its robust flavor and potential health benefits. 

Japathri

Japathri, also known as mace, is a spice derived from the outer covering of the nutmeg seed. It has a warm, sweet, and slightly pungent flavor. Japathri is often used as a spice in Indian, Middle Eastern, and European cuisines. It is commonly used in spice blends, meat marinades, and rice dishes. Japathri adds a distinctive aroma and a mild spiciness to curries, stews, and biryanis. It can also be used in baking, particularly in sweet treats like cakes, cookies, and custards. Embrace the aromatic and flavorful qualities of Japathri, and enhance the taste of your culinary creations with its unique profile. 

Biryani Flower

Biryani Flower, also known as mace, is a spice derived from the outer covering of the nutmeg seed. It has a warm, sweet, and aromatic flavor, with hints of pepper and cinnamon. Biryani Flower is a common ingredient in biryani and other rice-based dishes, where it adds a subtle yet distinctive flavor. It is often used in spice blends, marinades, and meat preparations. Biryani Flower pairs well with a variety of spices and complements the flavors of meats, vegetables, and rice. In addition to its culinary uses, mace has been used in traditional medicine for its potential digestive and anti-inflammatory properties. It is also a good source of antioxidants and essential minerals.  

Rampathri

Rampathri, also known as nutmeg, is a warm and fragrant spice with a sweet and slightly nutty flavor. It is derived from the seed of the nutmeg tree and is commonly used in both sweet and savory dishes. Rampathri is often ground or grated and used in spice blends, baked goods, desserts, and savory preparations. It adds a rich and aromatic touch to dishes like curries, soups, stews, and creamy sauces. Rampathri is also used in warm beverages like mulled wine and hot chocolate for its comforting and aromatic qualities. Embrace the warm and comforting essence of Rampathri, and elevate your culinary creations with its aromatic and flavorful touch. 

Marati Mogga

Marati Mogga, also known as kapok buds or kapok flowers, are dried flower buds that come from the kapok tree. They have a unique flavor profile, combining floral and herbal notes with a hint of sweetness. Marati Mogga is primarily used in Indian cuisine, particularly in the Telugu and Andhra Pradesh regions, to add a distinct aroma and taste to curries, pickles, and chutneys. It is often used in spice blends and masalas to provide depth and complexity to dishes. Marati Mogga is a key ingredient in traditional Telugu recipes, lending a unique and aromatic touch to the regional culinary delights.

Dalchini Regular (Split)

Dalchini, also known as cinnamon, is a warm and fragrant spice with a sweet and slightly spicy flavor. Dalchini Regular (Split) refers to the cinnamon bark that has been partially split or rolled into thin strips. It is commonly used in both sweet and savory dishes, adding a delightful aroma and depth of flavor. Dalchini Regular (Split) is often used in Indian desserts, rice puddings, baked goods, and spiced teas. It can also be used in savory dishes like curries, stews, and spice blends. Embrace the warm and comforting essence of Dalchini Regular (Split), and elevate your culinary creations with its aromatic and flavorful touch. 

Anasapuvvu (Star Anise)

Anasapuvvu, also known as star anise, is a spice with a unique star-shaped appearance and a strong licorice-like flavor. It is commonly used in Asian cuisine, particularly in Chinese and Vietnamese dishes. Anasapuvvu has a warm and sweet taste, imparting a distinct aroma to soups, broths, braised meats, and sauces. It is often used in spice blends like Chinese five-spice powder and adds depth to dishes like biryanis and stews. Anasapuvvu can also be used in tea infusions for a soothing and aromatic beverage. Embrace the exotic and aromatic qualities of Anasapuvvu (Star Anise), and add a touch of intrigue to your culinary creations.

Navoth

Navoth, also known as sweet betel leaves, are fragrant leaves commonly used in Indian cuisine for their aromatic and refreshing properties. These leaves come from the betel plant and have a distinct sweet and peppery flavor. Navoth leaves are traditionally used in the preparation of paan, a popular after-meal digestive treat in India. They are often filled with a mixture of betel nuts, spices, and sweeteners, offering a unique sensory experience. Navoth leaves are also used as a natural mouth freshener and are believed to aid digestion. They can be enjoyed on their own or used to wrap various fillings to create flavorful and aromatic bites.  

Dalchini SPL (Whole)

Dalchini SPL, also known as cinnamon sticks or quills, refers to the whole cinnamon bark in its natural cylindrical form. These long, slender sticks are known for their aromatic fragrance and sweet, woody flavor. Dalchini SPL is often used in cooking, baking, and brewing. It can be added to rice dishes, stews, soups, mulled beverages, and desserts for its distinct flavor and fragrance. Dalchini SPL is also used in spice blends and potpourri for its delightful aroma. Embrace the enticing aroma and delightful taste of Dalchini SPL, and enhance the sensory experience of your culinary creations.

Mustard Seeds (S)

Mustard Seeds (S) refers to the smaller variety of mustard seeds. These tiny seeds are also obtained from the mustard plant and have a slightly milder flavor compared to the larger variety. Mustard Seeds (S) are commonly used in Indian and Asian cooking to enhance the flavor of curries, spice blends, and pickles. They can be used whole or ground to release their unique aroma and add a subtle, tangy taste to your dishes. Mustard seeds are known for their potential health benefits, as they contain essential minerals, antioxidants, and anti-inflammatory compounds. Incorporating Mustard Seeds (S) into your culinary repertoire can add depth and complexity to your favorite recipes.