Fenugreek / வெந்தயம்

Fenugreek seeds are small, golden-yellow seeds from the Trigonella foenum-graecum plant. Known for their slightly bitter, nutty flavor, they are widely used in Indian cuisine and Ayurvedic medicine.  

Dried Red Chilly / வறுத்த சிவப்பு மிளகாய்

Dry Red Chillies are sun-dried ripe fruits of the Capsicum annuum plant. They range from mildly spicy to intensely hot and are used to bring heat, color, and flavor to Indian dishes. Available in various varieties like Guntur, Byadgi, and Ramnad.  

Ghee / நெய்

Ghee is clarified butter made by simmering butter to separate the milk solids. It has a rich, nutty flavor and golden color, widely used in Indian cooking, Ayurveda, and religious rituals. Ghee enhances taste, digestion, and nutrition.  

Coriander Seeds / கொத்தமல்லி விதை

Coriander seeds are the dried fruits of the Coriandrum sativum plant. Light brown and round-oval in shape, they offer a citrusy, slightly sweet flavor that’s mild and warm. These seeds are a staple in Indian, Asian, and Middle Eastern cuisines.  

Marathi Mokku / மராத்தி மொக்கு

Marathi Mokku is a traditional South Indian spice made from dried flower buds of the Capparis decidua plant. It has a subtle, woody aroma and is often used in Chettinad cuisine to impart a deep, earthy flavor.

Poppy Seeds / கசகசா - 100gm

Poppy seeds are tiny, oil-rich seeds derived from the Papaver somniferum plant. They have a nutty flavor and soft crunch, widely used in Indian sweets, gravies, and traditional medicines for their cooling and thickening properties.  

Cumin / சீரகம் - 250gm

Cumin seeds are the dried fruits of the Cuminum cyminum plant. Known for their earthy, nutty flavor with a hint of citrus, cumin is a fundamental spice in Indian, Middle Eastern, and Latin cuisines.  

Fennel Seeds / பெருஞ்சீரகம்

Fennel seeds are the dried, aromatic seeds of the Foeniculum vulgare plant. Light green in color with a sweet, licorice-like flavor, fennel is used in both cooking and herbal remedies across Indian and Mediterranean cuisines.  

Nutmeg / ஜாதிக்காய்

Nutmeg is the hard seed of the Myristica fragrans tree, prized for its warm, nutty, and slightly sweet flavor. A popular spice in both sweet and savory dishes, nutmeg is also valued in traditional medicine for its therapeutic properties.  

Mace / Javitri / ஜாதிபத்திரி

Mace, also known as Javitri, is the lacy red outer covering (aril) of the nutmeg seed. It has a warm, slightly sweet, and highly aromatic flavor. More delicate than nutmeg, mace is used in biryanis, curries, and desserts for its exotic fragrance.  

Clove / இலவங்கம்

Clove is the dried flower bud of the Syzygium aromaticum tree, known for its intense aroma and strong, pungent flavor. A common ingredient in Indian cooking and Ayurvedic remedies, it is used for both culinary and medicinal purposes.  

Bay Leaf / பிரியாணி இலை

Bay Leaf is a fragrant culinary herb used to enhance the flavor of soups, stews, biryanis, and gravies. It comes from the Laurus nobilis tree and has a slightly bitter, sharp flavor that mellows when cooked.  

Cinnamon / பட்டை

Cinnamon is the inner bark of the Cinnamomum tree, known for its sweet, warm, and woody aroma. It is used both as whole sticks and as a fine powder in culinary and medicinal applications.

Cardamom / ஏலக்காய்

Cardamom is a highly aromatic spice derived from the seeds of the Elettaria cardamomum plant. Known as the “Queen of Spices,” it has a sweet, minty flavor and is widely used in both sweet and savory dishes.

Turmeric / மஞ்சள்

Turmeric is a golden-yellow spice obtained from the dried rhizome of the Curcuma longa plant. It has an earthy aroma, slightly bitter taste, and is a staple in Indian cooking and Ayurveda.