Whole spices

The skin of black pepper, also known as piperine, is removed to get white pepper. The processed removal of the skin gives the spice a subtle musky taste.

While they are slightly bitter when eaten raw, curry leaves change their flavour completely when cooked. They give a nutty aroma with slight flavours of anise and citrus. They can simply transform a dish.

A common ingredient in South American and Indian cuisine, coriander is used in spice rubs, marinades, sauces, and soups to add colour and give the flavour some freshness.

Fenugreek is used as a rub for meats as well as a final component in sauces and curries. It has a bittersweet taste which is reminiscent of the celery-maple combination.

A spice with a rich and earthy flavour, undertones of citrus, and a strong aroma.

Used widely across various kinds of foods and beverages, cardamoms have a fruity menthol-like flavour that adds freshness in every preparation. Its presence can be found in all cuisines.

A very impactful spice, even a small pinch of black pepper can elevate a dish to new heights. It has a very rich and bold taste, with a strong aroma.

While they are slightly bitter when eaten raw, curry leaves change their flavour completely when cooked. They give a nutty aroma with slight flavours of anise and citrus. They can simply transform a dish.

Hot red chillies are used in curries as well as sauces across all cuisines. They do not just add spice to the dish but also enhance its flavour. In households, these are mostly found in a dried form as they have a longer shelf life.

A must have ingredient in spices and masalas for gravies, curries and stews, it gives food a strong flavour and aroma.

Spicy and strong, this spice is used most commonly in mustard sauces and spreads. It is also fried and used for tempering in Indian

A star-shaped spice that has a sweet flavour. In addition to meats, it is also used in several baked and dairy products.

These chillies are used to enhance the colour of the dish. Also known as the Indian Paprika, this spice is best used when one wants to keep the spice level at a minimum while still making the dish look delicious with its rich, red colour.

Often used in soups and salads as dressings, dill seeds are more aromatic than common herbs. They have a slightly sweet and citrusy flavour and taste best when crushed and used.

Cinnamon imparts a sweet, woody flavour to the dish it is added to. It is widely used by bakers and in manufacturing teas and some savoury foods.

In food, cloves give a subtly sweet flavour. It is also useful in essential oils and medicinal food products.

Sweet and mildly spicy, aniseed is an extremely aromatic spice. It is used in a range of sweet and savoury dishes as it adds depth to the flavour even if used in small quantities.

Bay leaves have a minty flavour with hints of black pepper that allow them to neutralise the heaviness of soups and stews.

A staple spice used in Indian cooking which gives food a tingling and pungent aroma.

Other Details:

• Given its warm and nutty flavour, nutmeg is used in both sweet and savoury dishes. It is sprinkled over chocolate drinks, vegetables, and bakery products alike.

Galangal is an essential ingredient in Southeast Asian cooking. When cooked, it develops a peppery flavour with hints of spice.

Often used in place of using the celery vegetable, the seeds lend an earthy and grassy flavour to pickles and brines.

An integral component of Mediterranean and Asian cuisine, fennel seeds are known for their punchy aniseed flavour along with their sweet, warm aroma.

This spice is used to give food a smoky flavour, it is traditionally added to spicy dishes cooked in tandoor ovens.

Used widely in all kinds of cuisines, turmeric is mostly used in culinary for its powerful yellow colour and distinctive flavour.

Mace gives food a sharper and pungent taste. It also gives dishes a distinct aroma and flavour.

A mix of the most used Indian spices which can be used to add flavor to all Indian dishes.

Spicy and strong, this spice is used most commonly in mustard sauces and spreads. It is also fried and used for tempering in Indian dishes.

Nigella seeds are used to give curries and vegetables a smokey and nutty flavour. These seeds are widely used in Indian and Middle-Eastern dishes.