A rare variety of turmeric with a deep blue-black hue, known for its earthy aroma and medicinal properties, often used in Ayurveda.
A vibrant golden spice with a slightly bitter, earthy taste, widely used in curries, marinades, and as a natural colorant.
Sun-dried chili peppers known for their intense heat and smoky flavor, commonly used in spice blends and Indian cuisine
Known as the “king of spices,” black pepper is a pungent, aromatic spice made from dried unripe berries of the pepper plant. It adds heat and depth to dishes.
Derived from the same berries as black pepper but with the outer skin removed, white pepper has a milder taste and is often used in light-colored dishes and sauces.
Ground cardamom seeds create a convenient and intensely aromatic powder, perfect for baking, desserts, and spice mixtures.
A fragrant spice with citrusy and minty notes, cardamom is widely used in sweets, teas, curries, and spice blends like garam masala.
These are dried inner bark rolls of the cinnamon tree, offering a sweet, warm, and woody flavor used in both savory and sweet dishes.
Ground cinnamon sticks form this fine, aromatic powder, commonly used in baking, desserts, and spiced beverages.
These dried flower buds have a strong, warm, and slightly sweet flavor, often used in spice blends, curries, and baked goods.
These dried leaves have a subtle herbal aroma and are often used in soups, stews, and rice dishes to add depth to flavors.
A warm, slightly sweet spice derived from the seed of the nutmeg tree, often grated into desserts, curries, and warm beverages.
Ground fenugreek leaves provide a slightly bitter, nutty flavor, often used in Indian curries and spice blends.
A tangy, fruity powder made from dried unripe mangoes, used to add a sour punch to dishes.
Finely ground coriander seeds with a subtle citrusy note, adding a refreshing and earthy touch to dishes.