A fiery spice, red chilli adds heat to dishes. Use it sparingly to add a touch of heat to your favourite recipes. Available dried or as flakes, red chilli is a staple in spicy cuisines around the world.

A fresh and citrusy herb, coriander is a staple in Mexican, Middle Eastern, and Asian cuisines. Use it to add flavour to salsa, guacamole, curries, and stir-fries, or as a finishing touch to grilled meats.

A bitter and earthy spice, fenugreek seeds are commonly used in Indian and Middle Eastern cuisine. Soak and grind the seeds to make a paste, use whole seeds in curries, or sprout the seeds for a nutritious addition to salads.

 Known as methi, fenugreek leaves are commonly used in Indian and Middle Eastern cuisine. They have a slightly bitter flavour and are often used in curries, stews, and flatbreads. Dried fenugreek leaves are also used to make a spice blend for Indian tea.

A bright yellow root, turmeric is commonly used in Indian dishes for flavour and colour. It also has potent anti-inflammatory properties and is used in traditional medicine for various health benefits.

A staple in Middle Eastern, Indian, and Mexican cuisine, cumin adds an earthy and slightly bitter flavour to dishes. Use it to season meat, vegetables, soups, and stews, or to make cumin tea for digestive support.

 A beautiful and flavorful spice, star anise is commonly used in Chinese and Southeast Asian cuisine for soups and marinades. Its liquorice-like flavour adds depth to dishes and pairs well with other spices such as cinnamon and clove.

A staple in kitchens worldwide, cinnamon adds a sweet and warming flavour to dishes. From breakfast to dessert, this versatile spice can be used in baking, cooking, or sprinkled over oatmeal, toast, or coffee.

A fragrant and warm spice, nutmeg is often used in sweet dishes and baked goods. Grate fresh nutmeg for the fullest flavour. Ideal for making nutmeg butter or grating over warm drinks.

A versatile spice, white pepper is made from fully ripe peppercorns and offers a milder flavour compared to black pepper. Use it to add a subtle spice to dishes without the strong, pungent flavour of black pepper.

Derived from the dried berries of the Piper Nigrum vine, black pepper is often called “the king of spices”. It boasts a rich history in ancient Ayurvedic medicine, due to its potent, health-promoting plant compounds. Even now, black pepper remains a flavorful and versatile spice, with a legacy steeped in wellness.

Black cardamom, or badi elaichi/kali elaichi, is a prized Indian spice, well-known for its bold, smoky flavour. These seedpods undergo a unique drying process that imbues them with a smoky flavour, elevating dishes to new flavourful heights.

Our Green Cardamom seeds are 100% pure, natural, and unadulterated. Every cardamom pod is handpicked and sorted to ensure premium quality. Cardamom is rich in manganese and has a wide range of medicinal benefits. It is known to add an exquisite flavour to every dish whether sweet or savoury.