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Bajra (Pennisetum glaucum) or Pearl millet is an important nutria-cereal or coarse grain cereals. Bajra is consumed both as grain and used for fodder purpose. Bajra is staple diet in many States of India. The “Bajra ke Roti” is an important part of Indian cuisine in Rajasthan, Haryana and other parts of North India.

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Weighing in at an average of 175,000 Scoville heat units (SHU), this chilli is approximately 22 times hotter than the spiciest jalapeño. Despite its heat, its core flavor remains pleasantly fruity, with earthy notes and a slightly peppered finish.

Availability: 52 In Stock

Weighing in at an average of 175,000 Scoville heat units (SHU), this chilli is approximately 22 times hotter than the spiciest jalapeño. Despite its heat, its core flavor remains pleasantly fruity, with earthy notes and a slightly peppered finish.

Availability: 44 In Stock

Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine's signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried.

Availability: 26 In Stock

Black kokum (wild mangosteen) is native to south India. It has a slightly sweet and sour aroma and imparts a refreshing sour taste, similar to tamarind. Kokum can be used to enhance coconut-based curries, especially fish curries or vegetable dishes such as Okra or Dal.

Availability: 31 In Stock

Black mustard is the smallest of the mustard seeds and is oblong in shape. Black mustard seeds have a well deserved reputation for their pungent spicy aroma and flavor. Most common in Indian cooking black mustard seeds are often fried in oil, making them sweet and mild while releasing a nutty aroma.

Availability: 9 In Stock

Black sesame seeds are more suited for oriental dishes, in line with their origins. These include the Japanese soba noodles, Japanese sushi, soba salad and also Chinese Tong Sui. While many natives from Southeast Asian countries would make the appropriate sesame seed call with these dishes, some residents in another part of the world might not do the same.

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Green cardamom is one of the most expensive spices by weight but little is needed to impart flavour. The spice has a very warm aroma and pungent taste which it can retain for a very long time. So many Indian dishes and tea are incomplete without cardamon. 

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Gur (jaggery) is a natural product of sugarcane. It is in more unrefined form than sugar. It is a brown raw mass of sucrose which gets it color because of other elements found in concentration such as wood ash and bagasse. Jaggery is commonly made from two products, that are sugar cane and date palm tree. The process of making gur is easier and more convenient than sugar, and has healthier than consuming refined sugar.

Availability: 15 In Stock

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.

Availability: Out of stock

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.

Availability: 22 In Stock

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.

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