Showing 33–48 of 92 results

Fenugreek Leaves


Fenugreek leaves are known Methi, and are peculiarly bitter in taste with an Earthy aroma. The fenugreek seeds and leaves are a common ingredient in Central and East Asia. The dried up fenugreek leaves are called Kauri Methi and can be more bitter. Both are used to add a dash of deliciousness in a dish.

Fenugreek Seed


Known as Methi dana, Fenugreek seeds are commonly used in making curry powders and garam masala powder. It has a peculiar bitter taste to it. When used in a tadka, it enhances the taste of curries, dals and rice.

Garam Masala

Garam masala is an authentic blend of ground organic Indian spices originated in the South-East Asian kitchens. It is a common seasoning used in cuisines like Indian, Pakistani, Nepalese, Bangladeshi, and Sri Lankan. It is a seasoning that includes 10-12 Indian spices. The spices are toasted and then ground into a fine powder. It is used in preparations like dal, curries, appetizers, parathas, kachoris, and more

Garam Masala Powder


A Garam Masala powder contains mace, black peppercorns, cinnamon, cloves, brown cardamom, cumin seeds and green cardamom. It is commonly used in dishes across India to enhance their flavors. It is extremely aromatic and full of flavors that dominate Indian dishes.



Popularly known as Chole, it is one of the earliest cultivated legumes. A type of pulse, with one seed pod containing two to three peas. Nutrient-dense food, Garbanzos are light-colored, large and grown in a smooth coat.

Garlic Paste

Garlic paste is a crushed mixture of raw and fresh garlic cloves. It is a readily available paste found mostly in Indian and South Asian households. Garlic paste is mostly used in Indian, Italian, Chinese and Thai cuisines.

You can use it in marinades, pasta sauces, stir fry dishes, chutneys and more.

Ginger Garlic Paste

Ginger Garlic Masala is a crushed mixture of raw ginger and garlic cloves. This well-balanced mixture of ginger and garlic is often used in Indian curries, biryanis, pilafs, marinades, and other meal preparations in many parts of India.

This paste forms the base of almost every dish in India. Right from daals, to curries, to appetizers like kachori, samosas, hara-bhara kababs, mushroom tikka, and more.

Ginger Paste

Ginger Paste is a crushed mixture of raw and fresh ginger. It is a readily available paste found mostly in Indian and South Asian households. Ginger paste is mostly used in Indian, Italian, Chinese and Thai cuisines.

Ginger paste tastes great in daal temperings, Chinese soups, marinades, chutneys and more.

Ginger Powder


Ginger powder is made by crushing dried up ginger. It has a sharp taste and smell. It has a pungent and fiery flavor. Ginger powder can taste spicy and sweet at the same time. This powder is usually used in making curries or for marinating food.

Gold Sandal Masala Incense

Our Gold Sandal Masala Incense is wholly made from 100% organic sandalwood oil, which helps calm your mind with a sweet woody odor and mask dampness and other odors. The sweet and cool fragrance of sandalwood helps turn your home’s mood from dull and dark to fresh and bright.

Green Cardamom


Green Cardamom, commonly known as Elaichi, has a rich aroma and a unique taste. It is a common ingredient used in Indian dishes. It is used as a whole, just pods or crushed into a powder. It can be used in a variety of dishes from entrees to desserts.

Groundnut Oil


Groundnut Oil is a vegetable oil derived from peanuts. Naturally, it has a strong peanut-like flavor and aroma. Preferably used in Asian cuisines because of its nutty flavor and is rich in omega-3 and omega-6 unstaurated fats.

It tastes great in all kinds of cuisines like Indian, Chinese, Mexican, Continental, and more. Groundnut Oil can be used to make Aloo Fry, Fried Idlies, Dal Tadka, and more.

Jowar Flour


Jowar flour is milled from the grains of white millet, known as Jowar. Above all, It is a staple in the Maharashtrian and Gujarati cuisines. Because Jowar is an excellent source of iron and fiber, it is light to consume and digest.


Jowar flour is used to make traditional porridges, theplas, and bhakhris.

Kala Chana


Kala Chana also known as black chickpeas or black grams have a very high fiber and protein content. The inside of the black grams is yellow and they have a starchy texture when they’re cooked.

Kitchen King Masala

Kitchen King Masala, as the name suggests, is the king of all masalas. It is a blend of all essential spices used in Indian recipes. It has an aroma, spice, and flavor that enhances the taste of any vegetarian or non-vegetarian dish.