Indian Spices

No Indian meal is considered complete without the tangy and delectable flavor of Indian Spices, locally known as 'masala'. Indian Spices famous the world over for their gastronomic value, are also known to possess high medicinal values.

Asafoetida (Hing / Heeng)
Basil (Pudina)
Bay leaves (Tej Patta)
Bishop's Weed (Ajwain)
Cardamom (small) (Choti Elaichi)
Cardamom (large) (Badi Elaichi)
Cassia (Dal Chini)
Celery (Kala Jeera)
Chilly (Lal Mirch)
Coriander (Dhaniya)
Cumin (Jeera)
Curry Leaf (Curry Patta)
Dill (Sowa / Suva)
Fennel (Saunf)
Fenugreek (Methi)
Garlic (Lahson)
Ginger (Adrak)
Galanga (Kulinjan, Punnagchampa)
Kokam
Mustard (Peeli Sarson)
Pepper (Kali Mirch)
Poppy (Post dana / Khuskhus)
Saffron (Kesar)
Tamarind (Imli)
Turmeric (Haldi)
Vanilla