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Whole Spices

Whole Spices

Whole Spices

Spice Name Description 100gm 200gm 500gm 1kg 2kg 5kg
Ajwain Seeds Thyme-like seeds with a strong flavor, commonly used in Indian cuisine ✔ ✔ ✔ ✔ ✔ ✔
Anardana Dried pomegranate seeds, adds a tangy flavor to dishes ✔ ✔ ✔ ✔ ✔ ✔
Badiyan (Anitsar) Star anise, distinctive licorice-like flavor, used in both sweet and savory dishes ✔ ✔ ✔ ✔ ✔ ✔
Black Pepper Whole Whole black peppercorns, adds heat and flavor to dishes ✔ ✔ ✔ ✔ ✔ ✔
Cardamom Black Black cardamom pods, impart smoky and earthy flavor to dishes ✔ ✔ ✔ ✔ ✔ ✔
Cardamom Green Green cardamom pods, aromatic with a slightly sweet flavor ✔ ✔ ✔ ✔ ✔ ✔
Cardamom White White cardamom pods, milder and less pungent compared to other varieties ✔ ✔ ✔ ✔ ✔ ✔
Chilli Whole Red Whole dried red chili peppers, adds heat and color to dishes ✔ ✔ ✔ ✔ ✔ ✔
Cinnamon Flat Flat cinnamon sticks, sweet and aromatic, commonly used in desserts and savory dishes ✔ ✔ ✔ ✔ ✔ ✔
Cinnamon Round Round cinnamon sticks, similar flavor profile to flat cinnamon ✔ ✔ ✔ ✔ ✔ ✔
Cloves Dried flower buds of clove tree, intense and aromatic flavor, commonly used in spice blends ✔ ✔ ✔ ✔ ✔ ✔
Coriander Seeds Dried seeds of the coriander plant, citrusy and slightly nutty flavor, commonly used in Indian cooking ✔ ✔ ✔ ✔ ✔ ✔
Cumin Seeds Small, elongated seeds with a warm and earthy flavor, widely used in various cuisines ✔ ✔ ✔ ✔ ✔ ✔
Dry Curry Leaves Dried leaves of the curry tree, adds a distinct aroma and flavor to South Indian and Sri Lankan dishes ✔ ✔ ✔ ✔ ✔ ✔
Dill Seeds Small, oval-shaped seeds with a distinct flavor reminiscent of anise and citrus ✔ ✔ ✔ ✔ ✔ ✔
Dagad PhooL Also known as “Black Stone Flower,” contributes a unique flavor and aroma to spice blends ✔ ✔ ✔ ✔ ✔ ✔
Fennel Seeds Unjha Small, oval-shaped seeds with a licorice-like flavor, commonly used in Indian and Mediterranean cuisine ✔ ✔ ✔ ✔ ✔ ✔
Fennel Seeds Lucknowi Similar to Unjha fennel seeds, but with a slightly different flavor profile, often used in Indian cooking ✔ ✔ ✔ ✔ ✔ ✔
Ganthoda Whole (Valerian rhizome) Valerian root, used in Ayurvedic medicine and cooking for its health benefits ✔ ✔ ✔ ✔ ✔ ✔
Garam Masala Whole A blend of whole spices including cinnamon, cardamom, cloves, and others, used to add warmth and depth to dishes ✔ ✔ ✔ ✔ ✔ ✔
Garlic Pieces Dried garlic pieces, adds a pungent and savory flavor to dishes ✔ ✔ ✔ ✔ ✔ ✔
Ginger Pieces Dried ginger pieces, adds a spicy and aromatic flavor to dishes ✔ ✔ ✔ ✔ ✔ ✔
Jaiphal (Nutmeg) Whole nutmeg seeds, used to add warm and sweet flavor to both sweet and savory dishes ✔ ✔ ✔ ✔ ✔ ✔
Javentry (Mace-Whole) Whole mace, the outer covering of the nutmeg seed, adds a slightly spicy and aromatic flavor to dishes ✔ ✔ ✔ ✔ ✔ ✔
Kalonji (Onion Seeds) Small black seeds with a nutty flavor, commonly used as a spice or seasoning in various cuisines ✔ ✔ ✔ ✔ ✔ ✔
Kasoori Methi (Fenugreek Leaves) Dried fenugreek leaves, adds a slightly bitter and nutty flavor to dishes, commonly used in Indian cooking ✔ ✔ ✔ ✔ ✔ ✔
Khas-Khas (Poppy Seeds) Small, kidney-shaped seeds with a mild and nutty flavor, used as a thickening agent or in baking ✔ ✔ ✔ ✔ ✔ ✔
Kokum Phool Black Dried black kokum petals, adds a tangy and sour flavor to dishes, commonly used in Indian cuisine ✔ ✔ ✔ ✔ ✔ ✔
Kokum Phool White Dried white kokum petals, similar to black kokum but with a milder flavor ✔ ✔ ✔ ✔ ✔ ✔
Methi Seeds (Fenugreek Seeds) Small, yellow-brown seeds with a slightly bitter taste, commonly used in Indian and Middle Eastern cuisines ✔ ✔ ✔ ✔ ✔ ✔
Mustard Seeds Small, round seeds with a sharp and pungent flavor, commonly used as a spice or in pickling ✔ ✔ ✔ ✔ ✔ ✔
Nutmeg Whole Whole nutmeg seeds, used to add warm and sweet flavor to both sweet and savory dishes ✔ ✔ ✔ ✔ ✔ ✔
Peppercorn Green Unripe green peppercorns, milder and fresher flavor compared to black pepper ✔ ✔ ✔ ✔ ✔ ✔
Peppercorn Red Ripe red peppercorns, fruity and slightly spicy flavor, often used in marinades and sauces ✔ ✔ ✔ ✔ ✔ ✔
Rose Petals Fragrant rose petals, adds a floral aroma and flavor to desserts, teas, and savory dishes ✔ ✔ ✔ ✔ ✔ ✔
Sabut Dhaniya (Whole Coriander Seeds) Whole coriander seeds, citrusy and slightly nutty flavor, commonly used in Indian cooking ✔ ✔ ✔ ✔ ✔ ✔
Sabut Jeera (Whole Cumin Seeds) Whole cumin seeds, earthy and warm flavor, used in various cuisines around the world ✔ ✔ ✔ ✔ ✔ ✔
Saffron Threads of saffron, prized for its vibrant color and distinct floral aroma, used in both sweet and savory dishes ✔ ✔ ✔ ✔ ✔ ✔
Shah Jeera Also known as “black cumin,” smaller and sweeter than regular cumin seeds, commonly used in Indian cooking ✔ ✔ ✔ ✔ ✔ ✔
Shahi Zeera Also known as “caraway seeds,” adds a nutty and slightly sweet flavor to dishes, commonly used in Middle Eastern cuisine ✔ ✔ ✔ ✔ ✔ ✔
Star Anise Star-shaped seed pods with a strong, licorice-like flavor, commonly used in Chinese and Indian cooking ✔ ✔ ✔ ✔ ✔ ✔
Tej Patta (Indian Bay Leaf) Dried bay leaves, adds a subtle, aromatic flavor to soups, stews, and curries ✔ ✔ ✔ ✔ ✔ ✔
Turmeric Whole Whole turmeric root, known for its vibrant yellow color and earthy flavor, commonly used in Indian and Southeast Asian cuisines ✔ ✔ ✔ ✔ ✔ ✔
White Pepper Whole Whole white peppercorns, milder in flavor compared to black pepper, commonly used in light-colored dishes ✔ ✔ ✔ ✔ ✔ ✔