One of the things that people find intimidating about cooking Indian food is the vast array of spices used — both whole and ground, which are often combined into complex spice mixes. However, having taught classes on Indian food, I find that as soon as people are able to identify and understand the spices we use, then suddenly they find this cuisine is not as hard to make after all.

Whole Spices

Red Chilli (Whole)

Turmeric (Whole)

Dried Fenugreek Leaves

Bay Leaves

Curry Leaves

Star Anise

Basil Seeds

Black Pepper

Ginger Whole Dried



Cinnamon Sticks


Fenugreek Seeds

Black Cardamom

Green Cardamom

Dill Seeds

Celery Seeds

Poppy Seeds White

Cumin Seeds

Ajwain Seeds

Nutmeg Without Shell

Yellow Mustard Seeds

Black Mustard Seeds

Coriander Seeds

Fennel Seeds

Cardamom Seeds

Nigella Seeds

Ground Spices

The Ground Spices that we offer are widely known for their purity, freshness and hygienic processing. We can make our clients available with whole as well as ground spices as per their requirement in a defined amount. We also make sure that all the Indian spices offered by us are qualitatively packaged assuring their freshness and aroma.

Turmeric Powder

Chilli Powder

Coriander Powder

Cumin Powder

Fennel Powder

Fenugreek Powder

Cinnamon Powder

Chilli Crushed

Black Pepper Powder

Ginger Powder

Dry Mango Powder

Nutmeg Powder

Cloves Powder

White Pepper Powder

Yellow Mustard Powder

Green Cardamom

Black Pepper 28 Mesh