Showing 81–92 of 92 results

Tea Masala

Tea Masala is a unique blend of flavorful and aromatic spices that are used to prepare the famous Indian Masala Tea. It combines flavors of clove, cardamom, cinnamon, ginger powder, and more.

Add a little to your every day tea and enhance your tea-time experience. Also, The use of these spices in tea is believed to be good for immunity.

Tikka Masala

Tikka is an Indian style barbeque preparation that involves the use of authentic spices. With this spice blend we bring all lip-smacking flavors that are required to prepare the classic Indian Tikkas together in one box. It is mostly used as a marinade for veggies, meat, paneer, or soybean chunks.

Toor Dal


Toor Dal is one of the most used lentils in Indian cuisine. It is also known as pigeon split peas. It is a good source of carbohydrates, fiber, vitamins and folic acid, and has a thick texture when cooked.

Turmeric Powder


Turmeric powder, known as Haldi powder, is used extensively for its rich yellow color. Not just coloring a food, but it is also used to add a flavor. It is used in savory foods and has a strong aroma. It comes with great medicinal value as well. It is a must-have ingredient in Indian cuisine.

Turmeric Whole


Turmeric sticks are an essential to Indian food.  Not just coloring a food, but it is also used to add a flavor. It is used in savory foods and has a strong aroma. It comes with great medicinal value as well.

Urad Black Split


Black Urad Spilt Dal, also known as Black Chhilka Urad Dal, has an off white interior, like a creamy color. Like other pulses, it is also high in protein and is easy to cook. They have a sticky texture and are famous in the Northern parts of India.

Urad Dal White


Urad Dal a staple in Indian dishes and is easy to make. White Urad Dal is just skinned and split black Urad Dal. Hence, it is light yellow or white in color, and has a creamy texture. It is a rich source of protein and fiber and helps in easy digestion. 

Urad Flour


Urad Flour is made by grinding urad dal or skinned black gram lentils. This flour is pale white and nutritious. In other words it is an excellent source of protein and carbohydrates.


Moreover, Urad flour is primarily consumed in India and Sri Lanka’s southern states for making delicacies like dosa, idli, appam, dahi vada, medu vada, and more.

Urad Gota


Urad Gota dal has a light brown color and is round in shape. It is high in potassium, iron and vitamins. It’s also a great source of fiber, protein and other important minerals. This dal has a strong flavor but is good for digestion.

Urad Whole


Urad Whole dal is a black skinned un-split dal with an off white interior. It is also called black lentils, mungo beans or matpe beans. It is rich in nutritional value as its high in iron, fiber and other wide range of minerals.

White Pepper Powder


White pepper powder is made from seeds of the pepper berry. The seeds are dried and then crushed into a powder and hence, have a mild flavor. It has a peppery, spicy taste to it. It is most wildly used in the Chinese cuisine, among other Asian cuisines.

Yellow Moong Dal


Yellow Moong Dal is the Moong Dal that is skinned and split. It is used widely in Indian dishes. It turns soft and into a paste when cooked as they aren’t firm. It is rich in protein and low in fats, is easily digested and is a high source of calcium and potassium.