Black Stone Flower / கல்பாசி

Black Stone Flower is a dried lichen (fungus-like herb) used in Indian cooking, especially in Chettinad, Hyderabadi, and Maharashtrian cuisines. It has a woody, earthy aroma and imparts a deep umami flavor when slow-cooked with spices.  

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.  

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.  

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.  

Pepper / மிளகு

Black pepper is one of the world’s most widely used spices, known for its sharp heat and complex aroma. It is the dried berry of the Piper nigrum plant and is often called the “King of Spices.”  

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.  

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.