Kalpasi, alternatively known as Dagad phool or black stone flower is a kind of lichen. This blackish purple mystery flower is often blended with other spices to make delectable masalas. It is a common spice used in Chettinad cuisine such as Chettinad masala and some […]

Turmeric powder is a member of the ginger family and has a distinctive bright yellow colour, so it is called golden spice. Fresh turmeric has a striking appearance to fresh ginger.  It is used as a colouring agent in few recipes, popularly known for its […]

Tamarind is a sweet and sour pulp extracted from pod-like fruit of tamarind tree. Available as deseeded/seeded blocks and paste. Tamarind is extensively used in Indian cuisine, especially in south Indian cooking as a souring agent and to flavour curries, rice and chutneys. It is considered […]

Saffron is the most expensive spice in the world. It is an orange-red dried stigma obtained from the flower of Saffron crocus and has intense bittersweet honey flavour. Just a pinch of saffron is enough for Indian desserts and rice dishes. Click on images below […]

Nutmeg is obtained from fruit of nutmeg tree, has rich warm and sweet flavour. Available as whole and as ground.  

Mustard is one of the essential ingredients used for tadka (tempering spices) for its smoky and nutty flavour. Mustard oil is used in few recipes.  

Marathi Moggu is a type of caper. These are dried unopened flower buds of the Silk Cotton tree. It has a similar appearance as cloves. The word ‘moggu’ literally translates to bud. Generally marathi moggu is roasted and ground along with other spices in many […]

Mace is a lacy layer covering nutmeg kernel obtained from fruit of nutmeg tree. Mace has delicate warm and sweet flavour. Available as blades or powdered form. Mace is a common spice used in Biryanis.  

Jaggery is an unrefined sugar made from sugarcane juice, mainly used in desserts as well as in few curries and beverages. Jaggery is also used as healthy substitute  for sugar. It has a rich flavour somewhere between caramel and molasses. Available in blocks and powder. […]

Green cardamom has a strong flavour and aroma. Traditionally known for its use in Indian sweets and chai (tea) as a whole pod or as powdered. It is also used in some savouries and spice blends.