Spices & Condiments
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Spices and condiments are ingredients used to enhance the flavor, aroma, and
color of food. Spices are typically dried plant parts like seeds, roots, or
bark, while condiments are sauces or pastes added to dishes for additional
flavor. Examples include black pepper, turmeric, mustard, ketchup, and hot
sauce.
Our offerings in the Indian Spices & Condiments categories include-
Chilli Powder
Chili powder is a spice made from dried and ground chili peppers. It adds heat
and flavor to dishes, commonly used in cuisines like Mexican, Indian, and
Southwestern. The intensity can vary depending on the type of chili pepper used.
Chili powder may also include other ingredients like garlic, cumin, or paprika
to enhance its flavor. It's often used in curries, stews, soups, and marinades.
Dried Red Chillie
Dried red chilies are whole chili peppers that have been sun-dried or air-dried
to preserve their flavor and heat. They are commonly used in many cuisines,
including Indian, Mexican, and Asian, to add spiciness and depth to dishes.
Dried red chilies can be used whole, chopped, or ground into powder. They can
also be soaked in water to rehydrate before adding to recipes like curries,
soups, and sauces.
Tamarind
A tangy, sour fruit used in cooking, found in paste or pulp form, commonly in
Asian, Middle Eastern, and Latin American dishes.
Turmeric Powder
Turmeric Powder: A yellow spice made from dried turmeric root, known for its
earthy flavor and health benefits, commonly used in curries.
Himalayan Rock Salt
Himalayan Rock Salt: A pink salt mined from the Himalayan mountains, valued for
its minerals and subtle flavor, often used in cooking and as a garnish.
Elaichi (Cardamom
Elaichi (Cardamom): A fragrant spice used in both sweet and savory dishes, known
for its aromatic, slightly sweet flavor.
Cardamom
Cardamom: A spice with a strong, aromatic flavor, often used in baking, curries,
and teas. It comes in green and black varieties.
Clove
Clove: A pungent, aromatic spice used in cooking and baking, known for its
intense, slightly sweet and bitter flavor.
Cinnamon
Cinnamon: A sweet, woody spice made from the bark of cinnamon trees, commonly
used in both sweet and savory dishes.
Black Pepper
Black Pepper: A commonly used spice with a sharp, pungent flavor, available in
whole peppercorns or ground form.
Mustard
Mustard: Seeds used to make mustard spice and sauces, with a sharp, tangy
flavor, often used in pickles and dressings.
Coriander Seeds
Coriander Seeds: Seeds from the coriander plant with a mild, citrusy flavor,
used in both ground and whole form in cooking.
Coriander Powder
Coriander Powder: Ground coriander seeds, used to add a warm, slightly sweet
flavor to curries, soups, and sauces.
Jeera (Cumin)
Jeera (Cumin): A spice with an earthy, warm flavor, often used in Indian and
Middle Eastern cuisines, available as whole seeds or ground.
Sajeera
Sajeera: A variety of cumin with a milder flavor, used in Middle Eastern and
South Asian dishes.
Black Jeera (Black Cumin)
Black Jeera (Black Cumin): A rare, aromatic variety of cumin with a more
intense, smoky flavor, used in certain regional dishes.
Saunf (Fennel Seeds)e
Saunf (Fennel Seeds): Small, aromatic seeds with a sweet, licorice-like flavor,
commonly used in Indian cuisine for seasoning dishes or after meals as a mouth
freshener.
Bay Leaf
Bay Leaf: A fragrant leaf used in cooking to infuse a subtle, herbal flavor,
often added to soups, stews, and rice dishes.
Chia Seeds: Small
Chia Seeds: Small, nutrient-dense seeds known for their mild flavor and ability
to absorb liquid, often used in smoothies, baked goods, and puddings.
Hing (Asafoetida
Hing (Asafoetida): A pungent, aromatic resin used in Indian cooking, typically
in small amounts, to add a distinctive, savory flavor to curries, lentils, and
pickles.
Poppy Seedsm
Poppy Seeds: Tiny, grayish-black seeds with a nutty flavor, commonly used in
baking, cooking, or as a garnish in various dishes, especially in Indian
cuisine.
Ginger Powder
Ginger Powder: Ground form of dried ginger root, with a warm, spicy, and
slightly sweet flavor, commonly used in baking, beverages, and savory dishes.
Amchur Powder
Amchur Powder: A tangy, sour powder made from dried mangoes, used to add acidity
and brightness to Indian curries, chutneys, and snacks.
Methi (Fenugreek
Methi (Fenugreek): Leaves or seeds from the fenugreek plant, used for their
slightly bitter flavor, often in curries, pickles, and as a spice in cooking.
Methi Powder
Methi Powder: Ground form of fenugreek seeds, used for seasoning in dishes like
curries, stews, and bread, with a slightly bitter taste.
Saffron
Saffron: A prized, aromatic spice made from the stigmas of the saffron crocus
flower, known for its unique flavor and ability to add a golden hue to dishes,
commonly used in rice, desserts, and beverages.
Ajwain (Carom Seeds)
Ajwain (Carom Seeds): Small, oval seeds with a sharp, thyme-like flavor, used in
Indian cooking for their strong, bitter taste, often in breads, curries, and
pickles.
Garam Masala Powderr
Garam Masala Powder: A spice blend typically containing cumin, coriander,
cinnamon, cloves, cardamom, and others, used to add warmth and complexity to
Indian dishes.
Sambar Powder
Sambar Powder: A South Indian spice blend made with ingredients like coriander,
cumin, and mustard seeds, used to season sambar, a popular lentil-based dish.
Idli Powder
Idli Powder: A spicy, flavorful powder typically made with ingredients like red
chili, curry leaves, and sesame seeds, served with idli (steamed rice cakes) and
dosa (crispy pancakes) as a dip or accompaniment.
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