Spices

 Rasam powder is an aromatic spice blend that is used to make Rasam – a tangy spiced soup like drink from the South Indian cuisine.

Rajma masala is a North Indian curried dish made with kidney beans, onions, tomatoes, spices and herbs.Rajma Masala is a thick and creamy red kidney beans curry in onion tomato base flavored with spices.

Pulao Masala is a spice blend used throughout India and the rest of the Indian Subcontinent as a flavorant while preparing pulao (a rice preparation).

Pav Bhaji Masala is used to make tasty and spicy pav bhaji, which is a dish relished all across the country.

Kasoori methi (or Kasuri methi) is made from the fenugreek plant (Methi in Hindi). It is a spice with a bitter yet addictive taste.

Ver is a delicious rice porridge that gets its flavour and name from the unique Kashmiri spice-blend called veri masala.

Kalonji are small black seeds used as a flavoring for foods and as an herbal remedy.

Dry tamarind is dehydrated whole tamarind pods with their hard, brown skin, under the sun. The pods can be removed later, once completely dried.

Cinnamon quills are 8cm lengths of tightly rolled, concentric layers of the very thin underneath layer of bark. This has been carefully peeled off cut branches and then rolled by cinnamon...

Cinnamon also called as dalchini in Hindi, is a spice which comes from the branches of Cinnamomum tree.Cinnamon is a highly delicious spice. Cinnamon is a spice that is made from the inner bark of trees...

Bisi bele bath powder is a spice blend that is added to a very popular dish in Karnataka known as Bisi bele bath, which is a spicy one pot rice, lentil...

Bird's eye chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum native to Mexico. Bird's eye chiles are small, thin, pointy peppers that are red when mature.

Bay leaf is an aromatic leaf from a laurel tree that is used in cooking as a herb. Bay leaves can be used fresh or dried. Sometimes dried bay leaf is...

Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine's signature dishes.

 Amchur as it is known in India, is a wonderfully aromatic spice that can be used to perk up a variety of dishes.

Ajwain (pronounced uj-wine) is a seed-like fruit often used in Indian cooking as part of a spice mixture. Ajwain has an aromatic smell and it is pungent in taste. It is widely used...