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).
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.
Whole Black Pepper (Milagu), the King of Spices.
Highly fragrant Green Cardamom (Elakkai), used to flavor both sweet (Kheer) and savory (Biryani) dishes.
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.
Aromatic Coriander Seeds (Dhania), a fundamental spice in Indian cuisine.
Aromatic Cumin Seeds (Jeera), a foundational spice for Indian, Mexican, and Middle Eastern cooking.
Pungent and medicinal Dry Ginger (Sukku), used in tea, medicinal drinks (Sukku Kaapi), and spice powders for its warming properties.
Sun-dried Whole Red Chillies, the source of heat in most Indian dishes.
Sweet and aromatic Fennel Seeds (Sombu), used as a mouth freshener (Mishri), in tempering, and in making certain meat marinades.