Raw Spices

(Whole or powdered — used in everyday Indian cooking)

Cumin (Jeera) – Whole & Powder
Coriander (Dhaniya) – Whole & Powder
Turmeric (Haldi) – Whole & Powder
Black Pepper (Kali Mirch) – Whole & Crushed
Red Chili (Lal Mirch) – Whole, Flakes & Powder
Fennel Seeds (Saunf)
Fenugreek Seeds (Methi Dana)
Mustard Seeds (Rai/Sarson) – Yellow & Black
Cardamom – Green & Black
Cloves (Laung)
Cinnamon (Dalchini) – Sticks & Powder
Bay Leaves (Tej Patta)
Star Anise (Chakr Phool)
Nutmeg & Mace (Jaiphal & Javitri)
Carom Seeds (Ajwain)
Asafoetida (Hing) – Powdered form




Spice Blends

(Ready masalas for specific dishes – appeal to modern Indian kitchens)

Sabji Masala
Kitchen King Masala
Garam Masala
Chole Masala
Rajma Masala
Pav Bhaji Masala
Sambar Masala
Rasam Masala
Biryani Masala – Veg & Non-Veg
Chicken Masala
Mutton Masala
Fish Curry Masala
Tandoori Masala
Butter Chicken Masala
Paneer Tikka Masala
Kadhai Paneer Masala
Pani Puri Masala
Chaat Masala
Frankie Masala
Tea Masala
Lebanese Blend (Zaatar-style)
Peri Peri Masala
Chinese Masala (Desi-Chinese Blend)
Bengali Panch Phoron Mix
Kashmiri Rogan Josh Masala