Organic Whole Spices, Grade Standard : Food Grade

Spices are one of the things that make Indian food very distinct and so full of flavour. Spices are not all chillies, but cumin, cinnamon, cardamom; fragrant spices, flavourful ones, sweet ones, peppery ones and whatnot. Flowers, leaves, roots, bark, seeds and bulbs, the simplest of natural ingredients are used in endless combinations to produce an infinite variety of flavours: sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant or pungent. Indian spices not only add flavour to Indian cuisine but also enrich it with essential nutrients and contribute towards an individual's healthy life.  

Red Chilli: The scorching aroma of Red Chilli adds a tingling effect to our taste buds with their sharp, spicy and zesty flavour to exquisite delicacies. It also adds a glowing natural red colour to various gravies, chutneys, curried dishes and pickles, making them more palatable. An excellent antioxidant, it increases metabolism, prevents diabetes and reduces the risk of cancer.  

Coriander: Coriander seeds (or dhania) are warm, nutty, spicy, and orange-flavoured traditional spice. These plump and brown seeds have a hollow cavity that bears essential oils, which upon roasting increase their flavour, aroma, and pungency; that they flavour various kinds of masala, sambhar, rasam, and other Indian curries. With antiseptic properties, coriander seeds cure skin ailments and hair fall. They aid in digestion, tackle diabetes and keep a check on cholesterol.  

Cardamom: An aromatic seed pod, cardamom lends a distinct aroma and a sweet flavour. Cardamom is spindle-shaped and has triangular brownish-black seeds, and it has a warm pungent taste The cardamom pod can be used wholly or ground. Cardamom is used in gravies, curries, pulao or biriyani, kheer, sweets, etc. Cardamoms are prized for their healing qualities too, such as digestion problem, common cold, cough, bronchitis, sore throat, urinary problems, epilepsy, headache, and high blood pressure.  

Turmeric: An ancient Indian spice, it has a (pungent) distinct earthy, slightly bitter, hot peppery and a mustardy fragrance and gives a beautiful golden hue to various curries. Grown as a rhizome, turmeric has curcumin as its active ingredient that has medicinal properties. It is anti-inflammatory, an antioxidant and a natural antibiotic. It lowers cholesterol and is widely used in Ayurvedic treatment.  

Fennel: Resembling cumin, in shape and size, fennel is a different spice altogether. Fennel (saunf) exude an anise-like sweet fruity aroma that makes them a widely-used savoury spice in pizzas, soups, sauces, confectioneries, etc. They are added in cooking, mainly as a flavouring base. They are used as a condiment after food to improve digestion and also as a mouth freshener. They reduce cholesterol, and treat asthma and help combat diabetes. 

Pepper: Black pepper has a distinct and undeniable earthiness flavour that is woody, piney and sharp all at the same time. It has a unique pungent taste as well. There is black and white pepper. While the former is made out of green berries, the latter is allowed to ripen fully. Though white pepper retains the full pungency of black pepper, it tastes different due to partial loss of aroma. Black pepper is used in South Indian delicacies like Pongal, dosa, kootu, soups, sandwiches, cheese spreads, etc. while because of its colour, white pepper is used in white sauces, pasta, salads, seafood dishes, etc. Pepper aid digestion and helps cure common cough, cold and respiratory disorders and heart diseases.