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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Oregano is a fragrant herb widely used in Mediterranean, Italian, and Mexican cuisines. It comes from the plant Origanum vulgare, which belongs to the mint family.
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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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Toor Dal, also known as Pigeon Pea, is a widely consumed lentil in Indian cuisine. It comes from the legume plant Cajanus cajan and is usually available in split and dehusked yellow form.
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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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Sajeera, commonly known as Caraway, is an aromatic spice made from the dried seeds of the plant Carum carvi. It belongs to the parsley family and is widely used in Indian, Middle Eastern, and European cuisines.
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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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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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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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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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Peanuts, also known as Groundnuts, are edible seeds widely consumed around the world. They grow underground and come from the plant Arachis hypogaea, which belongs to the legume family.
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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. -
Moong Dal, also known as Yellow Lentil or Split Green Gram, is made by splitting and dehusking green gram. It comes from the plant Vigna radiata and is one of the most commonly used lentils in Indian cuisine.
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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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Salad Oil is a light, refined vegetable oil commonly used for dressings, marinades, and general cooking. It is usually made from plant sources such as:
- Glycine max (Soybean oil)
- Helianthus annuus (Sunflower oil)
- Brassica napus (Canola oil)
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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. -
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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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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Poha, also known as Flattened Rice, is made by parboiling rice and then flattening it into light, dry flakes. It is derived from rice grains of the plant Oryza sativa and is a popular staple in Indian households.
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Sambar Masala is a traditional South Indian spice blend specially prepared to flavor sambar, a lentil-based vegetable stew. It is a carefully balanced mixture of roasted spices and lentils ground into a fine powder.
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Soya Chunks, also known as Soy Nuggets or Textured Vegetable Protein (TVP), are protein-rich food products made from defatted soy flour. They are derived from soybeans of the plant Glycine max.
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Char Magaz is a traditional mix of four nutritious seeds commonly used in Indian sweets and Mughlai cuisine. -
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. -
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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Moong Dal, also known as Yellow Lentil or Split Green Gram, is made by splitting and dehusking green gram. It comes from the plant Vigna radiata and is one of the most commonly used lentils in Indian cuisine.
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Tea Leaf Powder is a finely ground form of dried tea leaves obtained from the plant Camellia sinensis. It may be made from green tea, black tea, or specialty teas depending on processing methods.
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Kissan Tomato Sauce (also known as ketchup) is a popular Indian condiment made from ripe tomatoes, sugar, salt, and selected spices. It is produced by Kissan, a well-known food brand in India.
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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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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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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). -
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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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.