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Our Products

Ground Spices

 

Turmeric Powder

Its golden-yellow colour, warm, distinctively earthy flavour and proven anti-bacterial and healing properties tick all the boxes. Whole or ground, fresh or dried, turmeric’s many properties have made it an essential of basic as well as well-stocked kitchens across the world. Add in the religious and ritualistic significance it enjoys across India, and you know why vernacular words for this spice (haldi or holud, to name two), pop up in folk songs and folklore, not to mention traditions. No wonder, then, that this happy-coloured spice with a glow like that of the sun, is one of the only three kitchen ingredients (others being salt and ginger) used by more than 95 per cent of the population in India.

Botanical Name: Curcuma Longa
Family: Zingiberaceae
Common Name: Haldi
Part Used: Rhizome (Dried Roots)
Form Available: Haldi Whole and Powder

Chilli Powder

Dried chillies, whether whole, ground or crushed, is the single most recognisable Indian spice worldwide. And among these, chilli powder is the most common. With hundreds of chilli varieties growing all over the country, ranging from the sweet to the numbingly hot, India is the world's largest producer and exporter of this pungent spice. Whether used in curry or cassoulet, masala or marinade, just a pinch or a peck, red chilli powder is one spice you are sure to find in any kitchen anywhere in the world.

Botanical Name : Capsicum annuum L
Family : Solanaceae
Harvesting Season : January, February, March

Cumin Powder

It is a favoured ingredient from Rome to Syria to India in ancient times, cumin has even been used in mummification by the ancient Egyptians. High in essential oils, it is more generous with its distinctive flavour if you heat the seeds before making into powder. Dry-toasting them on a skillet over low heat for a couple minutes and then grinding them is a good option. While Indian and tropical in identity, cumin graciously lends itself to use in Western cuisine as part of 'exotic' spice blends or rubs.

Botanical Name : Cuminum cyminum
Family : Apiaceae
Harvesting Season : February to March

Coriander Powder

Coriander is a major multi-tasker. Whole, ground, raw or roasted, coriander's earthy fresh aroma makes it a kitchen hero. While dry-toasting coriander in a pan gives it a more robust aroma, the powder works best to incorporate flavour seamlessly into dishes. And this year, it is 'trending' as well - coriander is The International Herb Association's Herb of the Year for 2017.

Botanical Name : Coriander Sativam L
Family : Umbelliferae

Black Pepper Powder

Its punchy pungency, along with its distinctive flavour, makes it the preferred 'heat' ingredient worldwide. Good news for us in India, since we are the world's largest producer as well as exporter of the spice. Pepper has always enjoyed a precious position - history tells us that in 410 A.D, when Rome was besieged by the Huns, 3000 pounds of pepper was demanded as ransom. Whole, crushed or ground, fresh or dried, pepper's popularity as a kitchen staple remains undiminished.

Botanical Name : Piper nigrum
Family : Piperaceae

Fenugreek Powder

The name fenugreek or foenum-graecum is from Latin for “Greek hay”. The plant’s similarity to wild clover has likely spawned its Swedish name: “bockhornsklöver” as well as the German: “Bockshornklee”, both literally meaning: “ram’s horn clover”.

Botanical Name : Trigonella foenum-graecum L
Family : Leguminosae
Harvesting Season : Feb, March

Ginger Powder

Ground ginger is also used in savory applications like spice rubs, tagines, and marinades, and is part of the Japanese spice blend shichimi togarashi. Ginger is popular for its anti-inflammatory properties, and has long been used as treatments for nausea and digestive complaints.

Botanical Name : Zingiber officinale R.
Family : Zingiberaceae