SPICES

Nutmeg is a fragrant spice made from the seed of the Myristica fragrans tree, commonly used in sweet and savory dishes. It has a warm, slightly sweet flavor and is often paired with cinnamon in baking and holiday recipes. Nutmeg also refers to a clever soccer move where the ball is passed through an opponent's legs.

Large cardamom, also known as black cardamom, is a bold, smoky spice native to the eastern Himalayas.
Its pods are larger and darker than green cardamom, with a distinct earthy aroma and robust flavor. Commonly used in Indian and Nepali cuisine, it adds depth to curries, stews, and rice dishes.

White pepper is made from ripe pepper berries with the outer skin removed, giving it a milder, smoother heat than black pepper. It has a subtle, earthy flavor and is often used in light-colored dishes like soups and sauces for a clean appearance. Popular in Asian and European cuisines, it adds refined spice without overpowering the dish.

Star Anise is a star-shaped spice with a strong, licorice-like flavor and sweet aroma. Commonly used in Asian cuisine, baking, and herbal remedies. Rich in essential oils and known for its digestive and antimicrobial properties.

Small Cardamom, also known as green cardamom, offers a sweet, floral aroma with a hint of citrus. It’s widely used in desserts, teas, and savory dishes for its rich, aromatic flavor. Packed with antioxidants and known to aid digestion.

Mace is a vibrant, lacy spice with a warm, slightly sweet flavor and aromatic depth. Derived from the outer covering of nutmeg seeds, it’s prized in both sweet and savory dishes. Known for its antioxidant, digestive, and anti-inflammatory benefits.

Long pepper is an ancient spice with a spicy, earthy flavor and a hint of sweetness, similar to but hotter than black pepper. It has a unique, elongated shape and was widely used in Ayurvedic and ancient Roman cuisine. Today, it adds depth and heat to spice blends, pickles, and traditional dishes.

Coriander seeds are small, round, and beige-colored spice derived from the dried fruit of the coriander plant. They have a warm, citrusy, and slightly nutty flavor, commonly used in Indian, Middle Eastern, and Latin cuisines. Besides culinary use, they also offer digestive and anti-inflammatory benefits.

Fenugreek seeds are small, yellow-brown, angular seeds with a slightly bitter taste and strong, maple-like aroma. Commonly used in Indian and Mediterranean cuisines, they enhance flavor in curries, pickles, and spice blends. They are also known for their health benefits, including aiding digestion and managing blood sugar.

Saffron is a prized spice derived from the dried stigmas of the Crocus sativus flower, known for its vibrant red threads and rich golden color when infused. It has a distinct, earthy-sweet aroma and subtle, honey-like flavor used in dishes like biryani, paella, and desserts. Saffron is also valued for its antioxidant and mood-enhancing properties.

Fennel seeds are small, greenish seeds with a sweet, licorice-like flavor and a refreshing aroma. Commonly used in Indian, Mediterranean, and Chinese cuisines, they add depth to spice blends, teas, and savory dishes. Fennel seeds also aid digestion and freshen breath naturally.

Dill seeds are small, oval-shaped seeds with a warm, slightly bitter flavor and a hint of citrus. Commonly used in pickling, spice blends, and Indian lentil dishes, they add depth and aroma. They also aid digestion and are known for their soothing properties.

Cumin seeds are elongated, brownish seeds with a warm, earthy flavor and a slightly bitter, peppery aroma. A staple in Indian, Middle Eastern, and Latin American cooking, they enhance curries, stews, and spice mixes. Cumin is also known for supporting digestion and boosting immunity.

Dried fenugreek leaves, also known as kasuri methi, have a strong, slightly bitter taste with a rich, earthy aroma. Used as a flavor enhancer in Indian curries, breads, and sauces, they add depth and a unique herbal note. These leaves are also valued for their digestive and anti-inflammatory properties.

Bay leaves are aromatic, olive-green leaves commonly used whole to flavor soups, stews, and sauces with a subtle, herbal bitterness. They release a warm, slightly floral fragrance when simmered, enhancing the depth of savory dishes. Bay leaves are also known to aid digestion and reduce inflammation.

Kalonji seeds, also known as black seeds or nigella, are tiny, jet-black seeds with a slightly bitter, onion-like flavor. They are commonly used in Indian and Middle Eastern cuisines to season breads, pickles, and vegetable dishes. Rich in antioxidants, they also support immune and digestive health.

Ajwain seeds, also known as carom seeds, are small, ridged seeds with a strong, thyme-like aroma and a sharp, pungent flavor. Commonly used in Indian cooking, they enhance the taste of parathas, snacks, and fried foods. Ajwain also aids digestion and helps relieve bloating and indigestion.

Turmeric is a bright yellow spice made from dried turmeric root, known for its warm, earthy flavor and subtle bitterness. It's a key ingredient in many curries and spice blends, adding color and depth to dishes. Rich in curcumin, turmeric is also valued for its powerful anti-inflammatory and antioxidant properties.

Dry ginger is the dried form of fresh ginger root, offering a strong, warm, and slightly spicy flavor. It's widely used in spice blends, teas, and baked goods for its intense aroma and heat. Known for its digestive and anti-inflammatory benefits, it's a staple in both kitchens and home remedies.

Kashmiri Lal Mirch is a vibrant red chili known for its mild heat and rich color, often used to enhance the appearance of dishes. It adds a gentle warmth and a smoky-sweet flavor to curries, tandoori marinades, and gravies. Popular in Indian cuisine, it's prized for its deep red hue without overpowering spice.

Dry mango (Makdi) refers to sun-dried strips or chunks of unripe mango, known for their intense tangy and sour flavor. Commonly used in traditional Indian pickles, chutneys, and spice mixes, they add a bold, fruity zing. Makdi also aids digestion and adds a natural sourness to dishes without liquid.

Dry garlic is dehydrated garlic that retains its strong, pungent flavor and aroma, perfect for long-term storage and easy use. It adds a rich, savory depth to soups, sauces, spice blends, and marinades. A convenient alternative to fresh garlic, it also offers antibacterial and heart-health benefits.

Dry onion is made from dehydrated onions, offering a concentrated, sweet-savory flavor and long shelf life. It’s perfect for seasoning blends, soups, stews, and instant mixes without the need for chopping. Convenient and aromatic, it adds depth to dishes with ease.

Cassia, often known as Chinese cinnamon, has a bold, sweet-spicy flavor and a warm, woody aroma. It's commonly used in baking, spice blends, and savory dishes for its intense cinnamon-like taste. Rich in antioxidants, cassia also supports digestion and overall wellness.

Black mustard seeds are small, dark seeds with a sharp, pungent flavor that intensifies when cooked or crushed. Commonly used in Indian tempering (tadka), they add a spicy kick to curries, pickles, and vegetable dishes. They also support digestion and have antibacterial properties.

Red Rai, or red mustard seeds, are small, reddish-brown seeds known for their bold, spicy flavor and pungent aroma. They are commonly used in Indian pickles, tempering, and spice blends to add heat and depth. Rich in antioxidants, Red Rai also supports digestion and metabolism.

Yellow mustard seeds are mild and slightly tangy, offering a subtle heat and a nutty flavor when toasted or ground. Commonly used in pickles, sauces, and spice blends, they’re a staple in both Indian and Western cuisines. Packed with antioxidants, they also aid digestion and support heart health.

Red Chilly, or Sabut Mirch, are whole dried red chilies known for their vibrant color and intense heat. Used in tempering, curries, and chutneys, they add a bold, spicy kick and deep flavor to dishes. They’re also rich in antioxidants and help boost metabolism.

Green pepper, or green peppercorn, has a fresh, mildly spicy flavor with a slightly herbal note, less intense than black pepper. Often used in sauces, pickles, and meat dishes, it adds a delicate heat and aroma. It’s also known to aid digestion and stimulate appetite.

Caraway seeds have a warm, sweet, and slightly peppery flavor with hints of citrus and anise. Commonly used in breads, sauerkraut, and spice blends, they add depth and a distinctive aroma. Known for aiding digestion, they also help relieve bloating and stomach discomfort.

Poppy seeds are tiny, nutty-flavored seeds with a mild crunch, commonly used in baking, curries, and spice blends. They add rich texture and a subtle, earthy taste to both sweet and savory dishes. Packed with calcium and healthy fats, they also support bone and heart health.

Dry mint is made from sun-dried mint leaves, offering a cool, refreshing flavor and a crisp herbal aroma. It enhances chutneys, raitas, teas, and spice blends with a burst of minty freshness. Known for aiding digestion, dry mint is a versatile and aromatic kitchen staple.

Dry curry leaves are sun-dried from fresh curry leaves, preserving their distinct, aromatic flavor and earthy aroma. Widely used in South Indian cooking, they enhance curries, dals, and chutneys with a rich, savory note. They also support digestion and are rich in antioxidants.

Dry rosemary is a fragrant herb with a woody, pine-like aroma and a slightly bitter, earthy flavor. Commonly used in Mediterranean dishes, roasted meats, and breads, it adds depth and aroma to cooking. Rich in antioxidants, it also supports brain and immune health.

Dry sage has a strong, earthy flavor with hints of pine and citrus, making it a perfect addition to hearty dishes. It enhances the taste of meats, stews, stuffing, and sauces with its robust aroma. Known for its anti-inflammatory properties, dry sage also supports digestive health.

Dry thyme offers a savory, earthy flavor with subtle mint and lemon notes, making it a versatile addition to many dishes. It enhances soups, stews, meats, and roasted vegetables with its aromatic richness. Rich in antioxidants, dry thyme also supports immune and digestive health.

Dry basil leaves have a sweet, slightly peppery flavor and a fragrant aroma, perfect for seasoning a variety of dishes. They add depth to sauces, soups, salads, and Mediterranean recipes. Known for their anti-inflammatory properties, dry basil also supports digestion and overall health.

Cubeb pepper, also known as tailed pepper, has a unique, pungent flavor with hints of allspice and clove. Often used in spice blends, marinades, and sauces, it adds a bold, aromatic kick to dishes. Known for its medicinal properties, cubeb pepper supports digestion and respiratory health.

Cherry Bomb Pepper, also known as Pimiento, is a small, round chili with a sweet yet mildly spicy flavor. It adds a vibrant kick to dishes like salsas, salads, and pickles, without overwhelming heat. Known for its bright red color, it also enhances the visual appeal of various culinary creations.

Oregano is a fragrant herb with a robust, earthy flavor and a hint of bitterness, commonly used in Mediterranean and Italian cuisines. It enhances the taste of pizzas, pasta, salads, and marinades with its aromatic richness. Oregano is also known for its antioxidant and antimicrobial properties, supporting overall health.

Pink salt, often Himalayan pink salt, is a mineral-rich, natural salt known for its vibrant pink color and subtle, earthy flavor. It’s commonly used in cooking, seasoning, and as a finishing touch to enhance the taste and presentation of dishes. Rich in trace minerals, it offers a healthier alternative to regular table salt.

Black salt, also known as Kala Namak, is a mineral-rich salt with a distinctive dark color and a pungent, slightly smoky flavor. It’s commonly used in Indian and Middle Eastern cuisines to season chaats, salads, and raitas. Known for its digestive benefits, it also adds a unique umami kick to dishes.