Pungent and slightly bitter Ajwain (Carom Seeds), primarily used to aid digestion and add a distinct, savory flavor to savory snacks and breads.
Pure, resinous Asafoetida Block (Hing Katti).
Strong, sulfuric Asafoetida Powder (Hing), used to enhance savory flavor, especially in vegetarian dishes.
Bay leaf is an aromatic herb widely used to add a distinctive, warm, and slightly bitter flavor to a variety of dishes, including stews, soups, sauces, and, notably, biryani. It is a staple spice in many culinary traditions, particularly Indian and Mediterranean cuisine.
Special Biryani Masala Powder, a fragrant and complex blend of whole spices for making authentic, aromatic, and layered Biryani.
Whole Black Pepper (Milagu), the King of Spices.
Highly fragrant Green Cardamom (Elakkai), used to flavor both sweet (Kheer) and savory (Biryani) dishes.
Ready-mix Chicken Masala Powder, a balanced blend of aromatic spices to create authentic, flavorful chicken curry quickly.
Fiery Red Chilli Powder (Milagai Podi), ground from dried red chillies to add heat and color to curries, marinades, and seasoning mixes.
Fragrant Cinnamon (Pattai), used both for savory dishes like Biryani and sweet dishes like cakes and puddings.
Aromatic and potent Cloves (Lavangam), used sparingly to add a strong, warm, and sweet flavor to curries, rice, and baked goods.
Ground Coriander Powder (Dhania Powder), a gentle, aromatic base spice for Indian curries and masalas.