Organic Spices

Showing 1–16 of 29 results


Ajwain is a small, oval-shaped seed-like schizocarps. It has a bitter and pungent smell. Ajwain smells almost exactly like thyme, because it also contains thymol. Even a small number of Ajwain seeds will dominate the flavor of a dish.

Amchur Powder

Amchur is a pale-beige-to-brownish powder prepared from dried and unripe-green mangoes. It has a sour-fruity flavor and is often used as a citrusy seasoning. It lends an acidic brightness to the foods it is added to. It is a predominant flavoring agent in the North Indian dishes.

Black Cardamom

Black Cardamom seed pods have strong, camphor-like flavor with a smoky character derived from drying. It adds an intense aroma when added to black tea.

Black Mustard

Black mustard seeds are Brassica NigraMustard seeds are the small round seeds that come from several different types of mustard plants. Mustard seeds have been prized as both medicinal as well as culinary spice for many years.

Black Pepper Powder

Pepper powder is prepared from fine-quality peppercorns. Pepper has a sharp, hot and biting taste. It is a warming spice. It is one of the oldest and the most important spices in the world.

Black Pepper Whole

Black Pepper comes from the dried, immature berries of Piper Nigrum. Black pepper is a flowering vine cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The brown to black, deep-set wrinkled berries have a characteristic odor, and a hot, pungent taste.

Chilli Powder

Chili Powder is the dried version of Chili Pepper. It not only adds quintessential red color to dishes but also adds a sharp, spicy flavor to recipes. 

Cinnamon Powder

Cinnamon Powder comes from the bark of the tropical, evergreen trees. In order to harvest cinnamon, its peeled from inside the bark. It is widely used in dessert recipes.

Cinnamon Stick

A spice obtained from the inner bark of the several tree species from the genus Cinnamomum. It is mainly used as an aromatic condiment and flavoring additive in many recipes.


Cloves are the aromatic flower buds of a tree, Syzygium aromaticium. It’s a popular ingredient in many cuisines like Asian, African and Middle Eastern. Cloves hold a strong medicinal value, and thus have many other uses than just food. 

Coriander Powder

Coriander powder is derived from the Coriander seeds. It is a cooling spice – a blend of fresh aroma and natural-green color. Coriander has a flavor which is a mix of lemon and sage. It is mainly used for adding taste to dishes.

Coriander Whole

Coriander Whole is the dried seed or fruit of the Coriandrum Sativum plant, which belongs to the Parsley family. Coriander Whole is native to the Mediterranean region and Southern Europe. It adds a pleasant fragrance to the dishes.

Cumin Powder

Also known as Jeera Powder, Cumin Powder is an aromatic and flavorful Indian spice used in curries to give them flavors. Roasted Cumin Powder is used in seasoning Chaat recipes and more. 

Cumin Whole

Cumin is the dried seed of Cuminum cyminum, a member of the parsley family. It has a distinctive flavor and aroma. It gives a warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies and curries.

Use Whole Cumin in:

Dal Khichdi

Curry Powder Hot

Curry Powder is a blend of spices that add a lip-smacking taste to dishes. This blend helps add a gravy-like texture. This curry powder contains coriander seeds, garlic powder, fenugreek seeds, etc. It can be used in making multiple Indian curry dishes. 

Curry Powder Mild

Curry Powder is a blend of spices that add a lip-smacking taste to the dish. It helps add a gravy-like texture. The mild curry powder can boost up any dish’s flavor. It contains coriander seeds, garlic powder, fenugreek seeds, etc. It can be used in making multiple Indian curry dishes.