whole spices
Whole spices are aromatic plant parts such as seeds, pods, bark, or roots, used to infuse dishes with depth, complexity, and visual appeal. They’re essential for tempering (tadka), marinating, pickling, and spice blends, as their natural oils are preserved until freshly cracked or roasted. These spices also offer antioxidant, digestive, and immune-boosting benefits, making them valuable beyond flavor for both culinary and wellness traditions.
View Our whole spices
Cumin (Jeera)
Integral to curries, dals, and spice blends, cumin seeds provide robust flavor and aid digestion. Toasting enhances their earthy aroma. Used whole in tadka or ground for masalas.
Fennel (Saunf)
Chewed after meals for digestion, fennel imparts mild sweetness to curries, pickles, and soups. Its essential oils are soothing and carminative
Mustard (Rai)
Mustard seeds pop when heated, releasing pungency that flavors pickles, curries, and tempering oils. Different colors (yellow, brown, black) offer varying heat levels
Fenugreek (Methi)
Distinctively bitter, these seeds are vital in pickling, sambhar, and curries. Good source of soluble fiber, they may help regulate glucose and reduce inflammation.
Carom (Ajwain)
With a strong thyme-like aroma, carom seeds improve flavor and digestion, commonly used in flatbreads, fritters, and parathas.
Nigella (Kalonji)
Small black seeds sprinkled on naan or in pickles, kalonji offers a subtle onion flavor and is noted for antimicrobial properties.
Whole Coriander (Sabut Dhaniya)
Used whole or freshly ground in garam masala and pickles, coriander seeds give dishes a citrusy, slightly sweet taste. They enhance curries, chutneys, and veggies.
Whole Turmeric (Sabut Haldi)
Used in pickling or ground for vibrant color and earthy notes, whole turmeric rhizomes store well and provide anti-inflammatory curcumin.
Whole Red Chillies (Sabut Mirch)
Add sharp heat and bright red color to oil, curries, and chutneys. Used whole in tadka for a smoky, fiery taste.
Green Cardamom (Hari Elaichi)
Pods lend sweet, floral fragrance to desserts, chai, and biryani. Known for refreshing breath and aiding digestion.
Black Cardamom (Kali Elaichi)
Larger, smokier pods used in bold gravies, biryani, and slow-cooked dals for robust, earthy notes.
Clove (Laung)
Dried flower buds add sharp, sweet warmth to meats, rice, and desserts. Also valued for toothache relief in home remedies.
Cinnamon Stick (Dalchini)
Used in meat dishes, desserts, and beverages, cinnamon’s distinct sweetness comes from its essential oil. Whole sticks infuse flavor slowly.
Bay Leaf (Tej Patta)
Adds herbal aroma to rice, stews, curries, and soups. Often removed before serving for a milder, lingering fragrance.
Black Pepper (Kali Mirchi
Whole peppercorns are cracked fresh or added whole to pungent, spicy dishes. They stimulate appetite and enhance absorption of nutrients.
Mace (Javitri)
With bright orange color, mace wraps the nutmeg seed and imparts floral warmth to sweets, biryani, and masala chai.
Nutmeg (Jaiphal)
Sweet and aromatic, grated nutmeg lifts desserts, creamy sauces, and warm drinks, with small amounts providing pronounced flavor.
Star Anise (Chakkr Phool)
Adds aniseed flavor and a touch of exotic aroma to stews, biryani, and Chinese five-spice powder. Its star shape is visually striking.
Dry Ginger Powder (Sonth)
Adds warmth and depth to masala chai, sweets, and curries. Known for soothing sore throats and improving immunity
Dry Mango Powder (Amchur)
Imparts tangy, fruity sourness to chaat, curries, and marinades. Used as a souring agent when fresh lemon or tamarind isn’t available.
Tamarind (Imli)
Provides sweet-and-sour flavor for chutneys, dals, and South Indian dishes. Its pulp is rich in tartaric acid and antioxidants.
Asafoetida (Hing)
Powerful umami enhancer, often used in lentil dishes to balance flavors and aid in digestion. Only a pinch needed for pronounced effect.
Kashmiri Mirch
Adds vibrant red color and mild heat to gravies. Preferred for appealing, non-bitter color without intense spiciness.
Peepal
Rare ingredient, sometimes dried and used in traditional or ayurvedic cooking; more common in medicinal applications.
Khas Khas
These poppy seeds are used to thicken sauces, enrich desserts, and garnish breads with a delicate, nutty taste.
Til
Sesame seeds, rich in oils and minerals, are toasted for snacks, sweets, and seasoning. They add a crunchy texture and subtle nuttiness.
Kasuri Methi
Dried fenugreek leaves crumbled into curries and breads for a bitter, aromatic finish that deepens flavor.
Kachri
Dried fruit used in Rajasthani cuisine to tenderize meats and add tartness to local dishes.
