Red Chilli Whole is sun-dried from the finest hand picked fresh chillies available. Whole Chilli is an inegral part of a variety of dishes like Sambhar, Rasam, Kadhi Pakora, Biriyani, Madras Curry etc. It's good for adding an authentic bite to any meal. To rehydrate, lightly roast the chilli, place the pods in a bowl and just cover with slightly cooled boild water and press down for a few minutes. Rehydrated chillies can be chopped or cut into strips and added to soups, stews, salads, salsas etc.

Coriander powder is derived from the seeds of the coriander plant. It adds a mild flavour and aroma to sweet and savoury food preparations. Most commonly, it is bought as whole dried seeds and ground as and when needed, but it can also be found as a readymade powder.

Coriander powder is derived from the seeds of the coriander plant. It adds a mild flavour and aroma to sweet and savoury food preparations. Most commonly, it is bought as whole dried seeds and ground as and when needed, but it can also be found as a readymade powder.

Coriander powder is derived from the seeds of the coriander plant. It adds a mild flavour and aroma to sweet and savoury food preparations. Most commonly, it is bought as whole dried seeds and ground as and when needed, but it can also be found as a readymade powder.

Coriander seed, which are actually the dried fruit of the coriander plant, is used as a spice. Typically used ground, coriander seed has a spicy, citrus flavor. Coriander seed is used extensively in Indian, Middle Eastern and Asian cuisines. Whole coriander seed is sometimes used in pickling and brining.

Coriander seed, which are actually the dried fruit of the coriander plant, is used as a spice. Typically used ground, coriander seed has a spicy, citrus flavor. Coriander seed is used extensively in Indian, Middle Eastern and Asian cuisines. Whole coriander seed is sometimes used in pickling and brining.

Coriander seed, which are actually the dried fruit of the coriander plant, is used as a spice. Typically used ground, coriander seed has a spicy, citrus flavor. Coriander seed is used extensively in Indian, Middle Eastern and Asian cuisines. Whole coriander seed is sometimes used in pickling and brining.

Red chilies are extremely pungent. Added to hot oil and fried, they turn dark in colour and give a lovely flavour to the dish. Crushed Chillies  can be used whole in curries, sauces, pickles, chutneys, Paste, and almost any other kind of slow-cooked recipe. It is popular in tandoori dishes, but it also used in Masala, Chaat, and other Indian dishes

Hot red chilies are commonly known as “Dry Kashmiri Mirch” in India which are very small, deep crimson with smooth, silky, and thin-skinned. hot red chilies are very hot, sharp, and crunchy. It gives a vibrant red color to a dish in which they are used in a grounded form. Kashmiri red chili is grown in the Kashmir region of the Indian subcontinent. It imparts a rich flavor and vibrant color to Indian Cuisine. Red chilies can be used whole in curries, sauces, pickles, chutneys, Paste, and almost any other kind of slow-cooked recipe. It is popular in tandoori dishes, but it also used in Masala, Chat, and other Indian dishes

Curry leaves are aromatic herbs used in South Indian cooking. The glossy leaves are vibrant green and teardrop-shaped, about one-and-a-half inches in length. These aromatic leaves have a lemon scent and a distinct, pungent taste that has been compared to anise and lemongrass.

Deggi mirch, a distinctive Indian spice made from a blend of colourful red capsicums and Kashmiri red chillies, adds a mild heat and a deep red-orange colour to soups, tandoori chicken and other traditional dishes. It is often combined with garam masala to flavor thick soups and biryanis.

Deggi mirch, a distinctive Indian spice made from a blend of colourful red capsicums and Kashmiri red chillies, adds a mild heat and a deep red-orange colour to soups, tandoori chicken and other traditional dishes. In the north of India, it is liberally added to chicken and vegetable curries and dhals as well as naan and paratha breads. While in the Southern states, it is often used in kebabs, adding colour and flavour to rice, dhals - particularly sambhars - soups and stews. It is often combined with garam masala to flavor thick soups and biryanis.

Super spicy chillies can be used in curry mix and sauce, and in almost any other slow-cooked dish as the chili flavor comes out slowly. The spice can be used in a wide variety of curries, sauces, pickles, chutneys and pastes.

Fennel seeds are the dried seed of the fennel herb, and look like cumin seeds, only greener. They have an aniseed flavour and a warm, sweet aroma. They can be used on their own or in spice mixes such as Chinese five-spice powder and Indian panch puran.

Fennel Seed Sugar Coated Mukhwas – Mouth Freshner. These are fennel seeds with a crunchy sugar coat. These are Multi coloured Fennel seeds Are used as refreshing mouth re-freshener. They also can be used as edible decoration for pastries, pies and cakes.

Be it adding flavour to your pickle or a distinct taste to your curry, methi or fenugreek seeds found in almost every Indian kitchen have diverse uses and many incredible health benefits.

* Methi seeds improve appetite and digestive power. They also support breast milk secretion.

* Methi seeds are effective in controlling diabetes and improving cholesterol and blood pressure.

* Methi seeds help reduce hair fall, grey hairs and uric acid levels (gout). They also help treat anaemia by increasing blood levels and detoxify blood.

* Methi seeds are useful in treating disorders of Vata such as neuralgia, paralysis, constipation, abdominal ache, bloating, pain in any part of the body from backache, knee joint ache to muscle cramps.

Ganthoda, also known as long pepper root, Peepramul, or pippali, is a well-known Ayurvedic spice. It may be used in four ways: as a spice, an ayurvedic medicine, a therapeutic herb, and as a catalyst to enhance the impact of other plants. In addition, it has anti-ageing properties. Piperine is found in long peppers

Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder. 

Garam masala tastes warm and earthy, lightly sweet, peppery and somewhat spicy, with hints of floral notes. The taste can vary from blend to blend depending on various spices and ratios of each added.