Erode and Salem fingers, polished and graded. Curcumin held at 3.5% and above, lot by lot.

The king of spices, garbled to 550 g/l bulk density. Sharp, resinous, high in piperine.

Bold 8 mm capsules from the Cardamom Hills, cured slowly to hold their colour and oil.

Guntur Sannam and Byadgi. One for the heat, one for the deep red colour value.

Machine-cleaned to 99% purity, steam-sterilised on request. Warm, earthy, aromatic.

Beautifully whole, rust-colored stars with a strong, sweet licorice flavor. Essential for spice blends.

Hand-picked and sun-dried to lock in the intense, sweet, and pungent oils.

Tightly rolled, sweet-smelling quills. Delicate and warm, perfect for both sweet and savory dishes.

Whole nutmeg seeds and their crimson mace coverings. Warm, nutty, and highly aromatic.

Also known as Tej Patta. Large, olive-green leaves that impart a subtle, warming flavor.

Whole, unbleached dry ginger root (Sonth). Pungent, slightly sweet, and fiercely aromatic.

Light, sweet, and citrusy seeds. Essential for Indian cooking and spice blends.

Sweet, anise-flavored seeds known for their digestive properties and culinary versatility.

Golden-brown seeds with a slightly bitter, nutty taste. Frequently used in pickling and curries.

Dried fenugreek leaves that impart a strong, savory, and aromatic flavor to rich curries.

A rich blend of whole spices, offering a warming and aromatic base for a variety of dishes.