Whole Spices

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Cumin Seeds

Cumin seeds are the dried seeds of the Cuminum cyminum plant, a member of the parsley family. They are widely used as a spice in cooking, especially in Indian, Middle Eastern, Latin American, and North African cuisines.

Fennel Seeds

Fennel seeds are the dried seeds of the Foeniculum vulgare plant, a flavorful herb in the carrot family. They are commonly used as a spice and sometimes as a digestive aid.

Fenugreek Seeds

Fenugreek (Trigonella foenum-graecum) is a herb widely used for its culinary, medicinal, and nutritional properties. It belongs to the Fabaceae (legume) family and is native to the Mediterranean region, southern Europe, and parts of Asia.

Ajwain Seeds

Ajwain (Trachyspermum ammi), also known as carom seeds, is a spice commonly used in Indian, Middle Eastern, and North African cuisines. It belongs to the Apiaceae family, the same family as cumin, fennel, and parsley.

Coriander Seeds

Coriander refers to both the fresh leaves and the dried seeds of the Coriandrum sativum plant, which belongs to the parsley family. While the leaves are commonly known as cilantro, the seeds are used as a spice in various global cuisines.

Kalonji Seeds

Kalonji (Nigella sativa), also known as black seed, black cumin, or Nigella, is a small black seed used as both a spice and a traditional remedy. It is widely used in Indian, Middle Eastern, and North African cuisines and traditional medicine systems such as Ayurveda and Unani.

Dill Seeds

Dill seeds are the dried fruits of the dill plant (Anethum graveolens), an aromatic herb from the Apiaceae family, which also includes parsley, cumin, and coriander. Though the plant is mostly known for its feathery leaves (used as a fresh herb), the seeds are also widely valued for their distinct flavor and medicinal properties.

Celery Seeds

Celery seeds are the small, dried fruits of the wild celery plant (Apium graveolens), a member of the Apiaceae family, which also includes carrots, parsley, and dill. Though tiny in size, celery seeds are intensely flavorful and widely used as a spice and in traditional medicine.

Chilli

Chili whole refers to the dried whole fruits of chili peppers, typically from species like Capsicum annuum or Capsicum frutescens. These are widely used as a spice to add *heat, color, and flavor to a variety of dishes in cuisines around the world, especially in Indian, Mexican, Thai, and Chinese cooking.

Turmeric

Turmeric whole refers to the dried rhizome (underground stem) of the turmeric plant (Curcuma longa), a member of the ginger family (Zingiberaceae). It is widely used as a spice, natural dye, and traditional medicine, especially in Indian and Southeast Asian cultures.

Ginger

Ginger (Zingiber officinale) is a flowering plant whose rhizome (underground stem) is widely used as a spice, flavoring agent, and medicinal root. It is native to South and Southeast Asia and has been cultivated for thousands of years for both culinary and therapeutic purposes.

Nutmeg

Nutmeg is a warm, aromatic spice made from the seed of the nutmeg tree (Myristica fragrans), an evergreen native to the Spice Islands (Indonesia). It is valued for its sweet-spicy flavor and is used in both sweet and savory dishes around the world.

Cardamom

Cardamom is a highly aromatic spice made from the seeds of plants in the ginger family (Zingiberaceae), primarily Elettaria cardamomum (green cardamom) and Amomum species (black cardamom). It is known for its warm, sweet, and slightly citrusy flavor and is widely used in cooking, baking, and traditional medicine.

Cinnamon

Cinnamon is a popular spice obtained from the inner bark of trees belonging to the genus Cinnamomum. It is prized for its warm, sweet, and woody flavor and has been used for thousands of years in cooking, baking, and traditional medicine.

Black Pepper

Black pepper (Piper nigrum) is one of the most commonly used and historically significant spices in the world. It is derived from the dried fruit (peppercorns) of the black pepper vine, a flowering vine native to South India and Southeast Asia.

Saffron

Saffron is a highly prized spice known for its vivid crimson-red threads, distinctive aroma, and slightly bitter, earthy taste. It is derived from the stigmas of the flower Crocus sativus, commonly known as the saffron crocus.

Amranth Seed

Amaranth is a group of plants belonging to the genus Amaranthus, valued both as a leafy vegetable and as a grain crop. It is known for its nutrient-rich seeds and edible leaves, making it a popular food source in many cultures around the world.

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