A spice with a pungent aroma, asafoetida, is well known for enhancing the flavours of Indian dishes such as curry and legumes. It gives off smell like a rotting garlic. In addition to enhancing the flavours of food, this spice is boom for those people who suffer from indigestion.

Black pepper is also a condiment like asafoetida. As well as adding flavours in food, it also enhances the taste of other ingredients. This spice is indigenous to South India and widely consumed as it increases appetite and relieves from cold and cough. It gives food a gentle warmth.

Black salt, also known as Himalayan black salt, is a pungent-smelling condiment. Its colour ranges from pink to dark purple. This spice can be consumed with sandwiches and fruits. This spice is widely consumed in Asian countries. It is believed to boost appetite and healthy digestion.

Red chilli powder spice is used to enhance the taste and colour of all Indian dishes. This powder helps in increasing immunity. Like black pepper, it also adds a gentle warmth to food. It can improve digestion and metabolism.

Coriander powder is an essential spice in Indian cuisines. Hardly any dish can be cooked without the use of coriander powder. This condiment work as a herb. It has a subtle flavour that uplifts the taste of other ingredients and stimulates appetite. It has an incredible ability to enrich Indian dishes.

Cumin roasted powder is the most popular condiment among Indian spices. With a strong flavour, a pinch of cumin roasted powder on salad, soups, and curries can appease your dainty appetite. This spice also helps in digestion and immunity.

A bright yellow spice, turmeric powder is used in almost all Indian cuisines. In addition to adding the colour and taste of Indian dishes, this spice also helps in promoting digestion and immunity. You can consume this spice in different ways such as turmeric smoothies, rice, pulses, soups, and milk.

Garam masala is an aromatic mixture of ground spices that is used in all Indian dishes. This spice is known as a king of Indian spices. You can enjoy this condiment with beans and legumes, vegetables, soups, potatoes, meat, chicken, and much more.

Grown in the regions of Kashmir and Punjab, yellow chilli powder is used to enhance colour and piquancy. It can be used in sauces, pickles, soups etc. Its consumption is emphasised because of its nutritional value. Its antibacterial properties help boost immunity.

Rock salt, known as sendha namak, is the purest form of salt. This salt is usually consumed only during fast days. It can be used in all dishes as normal salt. This unprocessed condiment improves digestion, metabolism, immunity, and lowers down blood pressure.

Extensively used in Thai and Vietnamese cuisines, this spice has gained the popularity in India too. This powder can be used in all types of Indian cuisines. This is a very strong spice so add it sagaciously in any dish.

A fine blend of spices for Indian Paneer Curry Masala

This wholesome dish needs an authentic touch of spices to make it burst into rich, sumptuous flavours. Spice by pure spice and brings the real taste of rajma.

A fine blend of spices for Black Lentil (Urad whole)

Dried fenugreek leaves, known as kasoori methi, is an Indian spice used in many cuisines. It has a slightly pungent taste and used in embellishing a dish. It gives off a pleasant aroma.

Basil, also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae. Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide.

Chaat masala is a spice powder mix or masala, originating from the Indian subcontinent, used in South Asian cuisine, primarily in Indian, Bangladeshi and Pakistani cuisine.

Crushed red pepper or red pepper flakes is a condiment consisting of dried and crushed red chili peppers.

Dry Mango Powder, also referred to as amchoor, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning.

Jal-jeera, or jaljira, is an Indian beverage. It is flavored with a spice mix known as jal-jeera powder. In Hindi, "jal" means water and "jeera" means cumin.

The kashmiri chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chilli powder is a blend of medium quality red pepper mostly used for tandoori dishes.

the Kitchen King Masala is the king of all masalas, as it is a blend of all major spices used in cooking dishes like subzis. It is dark brown coloured, has a strong spicy flavour, and should be used sparingly.

Oregano is a flowering plant in the mint family. It is native to temperate Western and Southwestern Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1–4 cm long.

Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family, and a relative of the oregano genus Origanum.

Chicken Masala is a mix that is added to meat or vegetables to make a curry. It can be a powder, like a curry powder but is usually a mixture of heated spices, garlic,chillis and either ginger or galangal pounded into a paste in a mortar and pestle. Masala is a hindi word for blend of spices.

An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.

Sangri ki phali (pods of the khejari tree) grows in Rajasthan.This is the protein powerhouse of the desert with 52 per cent protein. Sangari refers to beans from the tree called khejadi. It has earthy aroma when cooked. Sangari is plucked, dried and stored for use round the year. It can be eaten for several days after it has been cooked, without refrigeration.

This is a wild berry which grows on the shrubs in the Thar(Rajasthan).These are processed using fresh ingredients and are high on nutrition scale. A small sour berry, ker has a dull green appearance before it dries. It is nutritious and energetic food. Ker is used for preparing vegetables, curry and fine pickles.

Panchkuta means 5 ingredients - Kair, Sangri, Kumatia, Gunda and Kachari / Aam chur (raw dried mango slice) all are sun dried & found widely across the Thar Desert.

This authentic Rajasthani Lehsun Ki Chutney aka Garlic Chutney is a really spicy chutney tempered chutney made with garlic cloves and some spices.

It is basically a dish of Rajasthan as the wild cucumber needs less water for its growth. It is used for various purposes like kachri achar, used in kadhi or eaten when it is fresh. In many areas it is chopped and dried so that they can use it for long term.

The Guar or cluster bean (Cyamopsis tetragonoloba) is an annual legume and the source of guar gum. It is also known as Gavar, Guwar or Guvar bean.

Pudina Chutney is made with fresh pudina.

Ginger powder is made from selective high flavor ginger to liven up your daily cooking. This will bring your dishes as high delicious and more tasty

Garlic powder is made from selective high flavour garlic to liven up your daily cooking. This will bring your dishes as high delicious and more tasty

Imli Ki Chutney is a sweet and tangy sauce made from tamarind extract, ginger and spices simmered in a sugar base and is a must have condiment for many Indian Recipes. This is also known as Saunth Chutney in various parts of India.

Freshly made,aromatic powder used in the preparation of popular and delicious South Indian dish Sambhar. Made with a wide variety of spice and herbs.

Pav bhaji masala as the name suggests is a blend of spices used in the preparation of the bhaji. It combines spices like red chillies, coriander seeds, cumin seeds, black pepper, cinnamon, clove, black cardamom, dry mango powder, fennel seeds and turmeric powder.

Blend made with 100% natural and high-quality spices which are freshly roasted for authentic and aromatic flavours with no added preservatives. Delightfully irresistible, Spice Platter Meat Masala is blend of exotic spices and fiery chilli. This fragrant seasoning is sure to add layers of global flavors to a dish. It has an aroma so rich to make your non-vegetarian delicacies finger-licking.

A fine blend of spices like Chilli, Coriander, Pepper, Tamarind, Cumin and Garlic, among many more, fish curry masala lends great taste, colour and texture to your fish curry.

A fine blend of spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice.

Chai Masala refers to the combination of spices, which often includes cardamom, cinnamon, ginger, cloves, pepper, fennel, and star anise.

It has a sharp, spicy, and smoky flavor that is perfect for adding a clean and light spiciness without being too overwhelming. It is spicier and fruitier.

White chilli powder can be added to any dish for extra spice, and being white, it adds no colour to the dish.

Perfect blend of spices, made to give balanced flavor , aroma and taste. Mix curd, water fresh coriander leaves with Spice Platter Chaas masala and tasty Masala Chaas is ready. Enjoy! Eat Fresh, Stay Healthy

Powerful sharp spicy-sweet aroma characterizes cumin seeds. Cumin is popularly called jeera and is known for its warm earthy aroma.

It is a blend of a wide range of spices, like cumin and cinnamon, coriander, cardamom, anistar, fennel and many more, which gives this blend a complex aroma and flavour.