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Asafoetida Powder (commonly called Hing in India) is a strong, aromatic spice made from the dried latex (resin) extracted from the roots of the plant Ferula asafoetida. It is widely used in Indian cooking, especially in vegetarian dishes. -
Bay Leaf (Leaves) Whole Spice Hand Selected Extra Large 3.5oz (100g) ~ All Natural | Gluten Friendly | NON-GMO | Kosher | Vegan | Indian Origin (Tej Patta)
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Besan, also known as Chickpea Flour, is a finely ground flour made from dried Cicer arietinum (Bengal gram). It is a staple ingredient in Indian kitchens and widely used in snacks, curries, and sweets. -
Black Jeera, also known as Black Cumin, is an aromatic spice used widely in Indian, Middle Eastern, and Central Asian cuisines. In India, it commonly refers to Bunium persicum (also called Kala Jeera). -
Black Pepper is one of the most widely used spices in the world, often called the “King of Spices.” It is obtained from the dried unripe berries of the plant Piper nigrum. -
Broken Cashew refers to cashew nuts that are split or fragmented during processing. Though not whole in shape, they offer the same rich taste and nutritional value as whole cashews. Cashews come from the tree Anacardium occidentale. -
Brown Til, also known as Brown Sesame Seeds, are small oil-rich seeds obtained from the plant Sesamum indicum. They are widely used in Indian, Middle Eastern, and Asian cuisines for their nutty flavor and nutritional value. -
Green Cardamom, commonly known as Elaichi, is a highly aromatic spice obtained from the seeds of the plant Elettaria cardamomum. It is often called the “Queen of Spices” for its unique fragrance and flavor. -
Chana Dal is made by splitting and polishing dried chickpeas (Bengal gram). It comes from the plant Cicer arietinum and is one of the most commonly used lentils in Indian cuisine. -
Char Magaz is a traditional mix of four nutritious seeds commonly used in Indian sweets and Mughlai cuisine. -
Chat Masala is a tangy and flavorful Indian spice blend widely used to enhance snacks, fruits, and street foods. It is a powdered mix made from a combination of aromatic spices and salts.
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Chicken Masala is a flavorful Indian spice blend specially crafted to enhance chicken dishes. It combines aromatic whole spices and ground seasonings to create a rich, spicy, and well-balanced taste.
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Chickpeas, commonly known as Chole in India, are nutrient-rich legumes widely used in Indian, Middle Eastern, and Mediterranean cuisines. They come from the plant Cicer arietinum.
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Chilli Flakes, also known as crushed red pepper, are coarsely ground dried red chilies used to add heat and flavor to various dishes. They are typically made from dried fruits of chili plants such as Capsicum annuum.
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Chilli Pickle is a spicy and tangy Indian condiment made by preserving fresh green or red chilies in oil and aromatic spices. It is a popular accompaniment in Indian meals and adds bold heat and flavor to simple dishes.
Chillies used for pickle commonly come from the plant Capsicum annuum.
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Chilli Powder is a finely ground spice made from dried red chilies, commonly derived from varieties of Capsicum annuum. It is a staple ingredient in Indian, Asian, and global cuisines, known for adding heat, color, and depth to dishes.
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Cinnamon Sticks are rolled pieces of dried inner bark obtained from trees of the genus Cinnamomum verum (also called Ceylon cinnamon) or Cinnamomum cassia. They are widely used as a whole spice for their sweet, warm aroma and flavor.
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Coconut Powder is a finely ground product made from dried coconut meat. It is commonly produced from mature coconuts of the plant Cocos nucifera. The fresh coconut flesh is dried and then ground into a smooth powder.
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Coriander Powder is a finely ground spice made from dried coriander seeds obtained from the plant Coriandrum sativum. It is one of the most essential spices in Indian and global cuisines.
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Corn Flour is a fine powder made by grinding dried corn (maize) kernels. It is commonly produced from varieties of the plant Zea mays. It is widely used in cooking and baking for thickening and texture enhancement.
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Cornflakes are a popular ready-to-eat breakfast cereal made from toasted flakes of corn. They are produced from corn (maize) derived from the plant Zea mays.
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Cumin Powder is a finely ground spice made from dried cumin seeds obtained from the plant Cuminum cyminum. It is a staple spice in Indian, Middle Eastern, Mexican, and Mediterranean cuisines.
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Deggi Mirchi is a vibrant red chili powder widely used in Indian cooking. It is known for its brilliant color and mild-to-moderate heat. It is made from dried red chilies derived from varieties of the plant Capsicum annuum.
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Fenugreek Seeds, commonly known as Methi, are small golden-brown seeds obtained from the plant Trigonella foenum-graecum. They are widely used in Indian, Middle Eastern, and Mediterranean cuisines, as well as in traditional medicine.
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Fried Onion consists of thinly sliced onions that are deep-fried or air-fried until golden brown and crispy. They are commonly made from onions derived from the plant Allium cepa and are widely used in Indian, Middle Eastern, and Asian cuisines.
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Garam Masala is a traditional Indian spice blend made by grinding a mix of aromatic whole spices. The name “garam” means warm, referring to the warming nature of the spices, not necessarily heat or spiciness.
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Garam Masala MDH / Powdered Spice Mix is a premium blended spice mix manufactured by MDH (Mahashian Di Hatti), one of India’s most trusted spice brands. It is a finely ground, aromatic combination of traditional Indian spices used to enhance the flavor, aroma, and warmth of a wide variety of dishes.
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Haldi Powder, commonly known as Turmeric Powder, is a bright yellow spice made by drying and grinding the rhizomes of the plant Curcuma longa. It is a fundamental spice in Indian cooking and traditional medicine.
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Honey is a natural sweet substance produced by honeybees from the nectar of flowers. It is stored in honeycombs inside beehives and has been used for centuries as both a food and a traditional remedy.
Honey is primarily produced by the species Apis mellifera.
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Idly Rava, also known as Rice Semolina, is a coarse form of ground rice specially processed for making soft and fluffy idlis. It is made from rice derived from the plant Oryza sativa.
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Jaiphul, commonly known as Nutmeg, is a warm, aromatic spice obtained from the seed of the evergreen tree Myristica fragrans. It is widely used in Indian, Middle Eastern, and Western cuisines, as well as in traditional medicine.
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Jaiphul, commonly known as Nutmeg, is a warm, aromatic spice obtained from the seed of the evergreen tree Myristica fragrans. It is widely used in Indian, Middle Eastern, and Western cuisines, as well as in traditional medicine.
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Jeera, commonly known as Cumin, is a popular aromatic spice made from the dried seeds of the plant Cuminum cyminum. It is one of the most essential spices in Indian, Middle Eastern, and Mexican cuisines.
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Kasuri Methi is the dried form of fenugreek leaves obtained from the plant Trigonella foenum-graecum. It is widely used in Indian cuisine to add a distinctive aroma and slightly bitter, earthy flavor to dishes.
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Kewra Water is a fragrant floral extract made from the distilled flowers of the kewra plant, Pandanus odorifer (also known as screwpine). It is widely used in Indian, Mughlai, and Middle Eastern cuisines for its sweet and refreshing aroma.
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Maida, also known as Refined Wheat Flour, is a finely milled and bleached flour made from wheat. It is produced from grains of the plant Triticum aestivum after removing the bran and germ.
