Tiny brown mustard seeds that pop with aroma when heated. Temper in hot oil to release earthy heat for sambhar, rasam, chutneys, pickles, and vegetable fries. Pair with curry leaves, garlic, and dried chillies for familiar homestyle flavour. A small spoon in the tadka deepens colour, layers taste, and wakes up simple dishes instantly.

Large pack of brown mustard seeds for frequent cooks. Ideal for pickling, frying, or making mustard paste. Their punchy taste complements rich curries and lentils, adding traditional warmth to every meal.

Anardana seeds with sweet tart pomegranate notes for chutneys, kebabs, and chole. Toast and crush for marinades or sprinkle into fillings for gentle acidity and fragrance. They add depth and sparkle to savouries and snacks, making simple recipes feel special.

Whole nutmeg with a warm, sweet aroma that deepens desserts, biryani, kheema, and creamy gravies. Grate a little directly into custards, chai, or white sauces for a rounded, comforting finish. It pairs beautifully with cardamom and cinnamon, giving festive depth to everyday cooking while staying gentle enough not to overpower delicate flavours.

Whole Kashmiri chillies that bring a bright red tone and delicate flavour to tadkas and curries. Toast lightly before blending for richer colour and aroma. They make gravies look beautiful while keeping heat mellow.

Mace with its warm, floral spice note that complements nutmeg, cardamom, and clove. Add a piece to biryani, sauces, or desserts for elegant depth. It’s a prized spice that gives food gentle complexity and aroma reminiscent of festive kitchens.

Green cardamom pods with a sweet, floral aroma essential for chai, biryani, and desserts. Crush lightly to release oils or use whole for subtle fragrance. The pods perfume the kitchen with every brew and bring a royal touch to both sweet and savoury recipes.

Whole cloves with a bold, perfumed bite that suits biryani, curries, and mulled drinks. Stud into onions for rice, toast lightly in ghee, or use in pickles. Their strong aroma anchors garam masala and gives slow cooked dishes a comforting, familiar backbone.

Larger pack of cinnamon sticks for regular chai time and biryani weekends. Break a piece into oil at the start of cooking to release aroma that carries through the dish. Reliable quality ensures a steady, rounded cinnamon note without harshness, ideal for family favourites.

Whole long chillies that bring gentle smokiness when toasted and lively heat when crushed. Snap into tadkas, infuse oil for chilli drizzle, or grind for homemade flakes. They decorate pickles and look beautiful on kebab platters while adding a satisfying, recognisable chilli aroma to family favourites.

Shelled cardamom seeds ready for grinding or tempering when you want fresh, bright flavour. Crush in a mortar for spice blends, sprinkle into doughs, or simmer in milk for desserts. The seeds release lively citrus floral notes without the husk, making halwa, biryani, and chai taste vivid, clean, and wonderfully aromatic.

Kala jeera with delicate nutty sweetness distinct from regular jeera. Toast briefly and sprinkle over rice, raita, or kebabs for refined aroma and gentle lingering flavour. Ideal when you want subtle jeera character with an elegant finish.

Black cardamom in a smaller pack for neat storage. Add a pod or two to meat gravies and pilafs for rustic depth and satisfying savour in everyday pots. Ideal for trying this bold spice without waste.

Birds eye chillies with intense fruity heat for curries, pickles, and chilli oil. Use sparingly since a small amount heats entire pots. Great for spicy seafood and Thai style stir fries, delivering bright warmth that lingers and lifts simple sauces and marinades.

Whole pimento berries offering clove, cinnamon, and pepper notes in one. Crack or grind fresh for jerk, stews, pickles, and spiced cakes. Whole form holds flavour longer, giving pantries flexible, cosy spice suited to hearty mains and holiday baking.