Spices

Spices are an essential ingredient in Indian dishes, celebrated worldwide for their unique flavor, aroma, and vibrant texture. India, known as the "home of spices," is a global leader in spice production and export, offering around 75 of the 109 varieties listed by the International Organization for Standardization. These aromatic substances are derived from roots, bark, leaves, and stems of specific plants, boasting diverse properties that cater to the cosmetic, perfumery, medicinal, and food industries. In medicine, spices act as powerful antioxidants and antimicrobial agents, while in perfumery, their processed forms, like oleoresins and spice oils, play a crucial role. Valued for their distinctive color, flavor, and aroma, spices are indispensable for culinary purposes, enhancing the taste and appeal of dishes. Additionally, they offer remarkable nutritional value and significant health benefits. We believe that Indian culture and its unique spices should reach every corner of the world, sharing the rich heritage and exquisite flavors of India.

Cumin Seeds

Red Chili Powder

Mustard Seeds

Coriander seeds Powder

Whole Black Pepper

Whole Cinnamom

Whole Cloves

Whole Cardamom

Garam Masala Powder

Turmeric Powder

Black Pepper Powder

Dry Red Chili

Turmeric Finger

Coriander Seeds

Fennel Seeds

Makhana

Makhana, also known as fox nuts or lotus seeds, are a popular and nutritious snack in India. They are the seeds of the lotus flower and are known for their unique flavor and crunchy texture. Makhana are a good source of protein, fiber, and antioxidants, and are low in fat and calories. They are a versatile snack that can be enjoyed on their own or used in a variety of dishes. Makhana are a healthy and delicious snack that is perfect for anyone looking for a nutritious and satisfying treat.

Sorghum

Sorghum is a versatile and drought-resistant cereal grain belonging to the grass family, Poaceae. It is known for its tall stalks, which can reach heights of up to 15 feet, and its compact clusters of small, round seeds. Native to Africa, sorghum is now cultivated worldwide, particularly in Asia, the Americas, and Australia, due to its adaptability to arid and semi-arid climates.There are several types of sorghum, including grain sorghum, sweet sorghum, forage sorghum, and broomcorn. Grain sorghum is primarily grown for its edible seeds, which are rich in carbohydrates, fiber, protein, and essential minerals like iron and phosphorus. It is a gluten-free grain, making it an ideal choice for people with celiac disease or gluten sensitivity. The seeds can be consumed whole, ground into flour for baking, or popped like popcorn.Sweet sorghum is cultivated for its juicy stalks, which are processed to produce syrup or biofuels, while forage sorghum is used as livestock feed due to its high biomass yield. Broomcorn, on the other hand, is grown for its stiff bristles, traditionally used in broom making.