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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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. -
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. -
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. -
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. -
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. -
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). -
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. -
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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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.