Authentic Spices

elaichi

Elaichi is an aromatic and flavorful spice that comes wrapped in a pod. It is typically used to make desserts and curries, but many people love the flavor of elaichi in their pulao. It is suggested to throw the outer pod and use what is inside in powder form.

Hing

Hing is an aromatic element and is usually put in hot ghee/oil for a raw and aromatic experience. It is best used while cooking curries and lentils. This spice also adds a distinct flavor to the recipe, and the best part is that just one pinch of hing does the job!

Kali mirch

Kaali mirch is added either in whole ground form or in powdered form. It provides a distinct flavor, spice, and aroma to the recipe.

It is one of the essential varieties of spices used in the

preparation of garam masala.

laal mirch

Laal Mirch, also known as Kashmiri Laal mirch, is a must in every kitchen and tops the common name on spices list. It is used to make a dish more spicy, flavorful, and also for a gorgeous red hue. It acts like a natural food color and makes the dish more presentable. The only thing to note here is that one should add Laal mirch into their recipes according to their spice tolerance.

haldi

This is one of the most popular types of spices, and no Indian cooking is complete without it! Haldi, in its natural form, is a solid bright yellow wood-like element. These can be ground to make Haldi powder, which is easier to use and is put to dishes for a beautiful color and taste. You can also use it for many healthy and immunity boosting drinks.

tej patta

Tej Patta means pungent leaves, and they are an important ingredient while cooking north Indian food. These are large leaves that have a pleasant aroma and taste similar to cinnamon.

Sabut Dhaniya

Sabut Dhaniya is a versatile spice, and we cannot leave it out

when discussing the spices name list. You get both sabut dhaniya and also dhaniya powder available in the market and use different cooking techniques. This spice gives the dish a beautiful texture and is often added with cumin alongside complementing each other.

Ajwain

Ajwain looks similar to cumin seeds, but it has a powerful fragrance.

It also smells like a herb and somewhat tastes like a mix of oregano and anise.

Jeera

Jeera has an earthy and warm flavor and is used in almost every Indian cooking. It can be added to the dish both as seeds and as ground jeera powder. Jeera is typically added to lentils and vegetable dishes to have a punch of nutty flavor.

Laung

Laung is harvested in the clove tree and cannot be avoided when discussing different types of spices. It has an intense aroma, and You should add a strong taste and hence in moderation. Laung is often added to dishes with black pepper for a mouth-watering taste.

Garam masala

Garam masala mixes different types of masala and to make apowdered form and is used in dishes like biryani, pulao, and vegetable curries. It gives a rich and authentic flavor to the dish, and many people add their favorite spices in the natural form to make a blend.

Kasuri Meethi

This is a dried herb and adds a unique flavor to recipes and makes them taste restaurant-like. It is used by crushing the dried leaves and adding them to the recipe just before it is fully done. It is also used as a garnish and has a bitter-sweet taste.

Dalchini

Dalchini has a slightly sweet flavor and is similar to the taste of cinnamon. It is used in many traditional recipes and many drinks like hot chocolate and coffee for a pinch of spice. It adds a unique intensity to the drink and makes it more enjoyable.

saunf

There is no way that we forgot to add saunf to the Indian spices list. Saunf is actually dried fennel seeds and belongs to the flavorful and aromatic parsley family. It is a spice that aids in digestion and is consumed by many people after a heavy meal.

united SPICE MIXES

Dedicated to endearing Indian kitchens, our spice mixes have been crafted to add extra notes of flavour to traditional Indian comfort food. Trust our spice mixes to make every meal or dish taste D.E.L.I.C.I.O.U.S.

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