Chia Seeds
Chia seeds for balancing blood sugar, preventing weight loss and more. A perfect to mix seed in daily breakfast diet.
Kasuri Methi | Dried Fenugreek Leaves
The dried fenugreek seed is known as Kasuri methi. It is used widely in Indian cooking to enhance the taste and flavour of dishes.
Ajwain | omam
Ajwain is otherwise known as Omam or Carom Seeds.It contains fiber,minerals,vitamins and antioxidants.It will help in curing all digestive and stomach related probems.It can be consumed by raw or added to water or tea to extract more benefits from them.
Biriyani Leaf | BAY Leaf
Biriyani Leaf can be used whole or as dried. This is used to make Biriyani , Soups etc.,. It will create the distinctive taste, flavour and fragrance to your dishes.Biriyani become incomplete, without Biriyani Leaves.
Black Pepper
Pepper - The King of Spices, Pepper is best purchased whole, as freshly ground pepper is vastly superior to the ready ground powder
Cinnamon Sticks | Pattai
Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods
Cloves | Grambu
Cloves are the unopened pink flower buds of the evergreen clove tree which have a warm, sweet and aromatic taste
Dry Ginger
Ginger is considered to be one of the most important and indispensable spices of Indian culinary practices. Dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread.
Fennel Seeds | Sombu
Fennel seeds exude anise-like sweet fruity aroma when rubbed between fingers. Its herb parts, including tender growing tips, root-bulb, dried stalks, and seeds are used extensively in a wide variety of cuisines all over the world.
Green Cardamon | Ellakkay
Cardamom is also called the grains of paradise or queen of spices.It is also one of the essential spices added to the garam masala mix and curry powder.
Jaathipathiri | Mace
Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. Mace has a flavour and aroma similar to that of nutmeg, with a hint of pepper.
Seeragam | Cumin Seeds
Cumin seeds are used as a spice for their distinctive flavour and aroma. In India, cumin has been used for millennia as a traditional ingredient of innumerable kormas, masalas, soups and other spiced gravies.
Karum Jeeragam | Black Cumin
Black cumin is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma.It is also sprinkled on to naan bread before baking
Kasakasa | poppy Seeds
Poppy seeds are nutritious oilseeds used as a condiment in cooking as they are nutty and pleasant in taste.
KodamPuli | Malabar Tamarind
Among the lesser known spices of India, Malabar Tamarind is one that stands unique for its culinary value. Primarily a souring agent it can be used as a substitute for Tamarind in many dishes.
Mustard | Kadugu
Futuro's Mustard - Hot and aromatic, Has a pungent, nutty taste, Used as a flavouring agent in a variety of dishes which enhances the taste and aroma of dishes.
Makes for a great addition to vegetables, pickles, sauces, etc.
Nutmeg | Jathikai
The aroma of nutmeg is as delicious as its taste: it is best used as an addition to sweet recipes like puddings and pies. It can also be used on meat dishes for an added flavour enhancer.
Star Anise
A tiny petal of Star Anise can add whole new dimensions of flavour and aroma, making it the perfect secret ingredient for a wide range of dishes that would otherwise feel too straightforward.
Fenugreek | Venthayam | Methi
Fenugreek is an herb long used in alternative medicine. It’s a common ingredient in Indian dishes and often taken as a supplement.