India

Black cardamom is dried over an open fire, which is what gives it such a powerful smokey aroma. Beneath that are notes of resin and camphor, as well as green cardamom's menthol, slightly minty aromas that provide balance to a funky kick. These intense, heady notes put black cardamom in the "warming" spice category, along with black pepper, cloves, and chiles. It's a major component of the spice blend garam masala, which literally means "warming mixture." Also known as Kore'rima in Ethiopia.

Split Yellow Mung Lentils is native to India, but has also been cultivated in southeast Asia and China. These nutritious lentils are naturally cultivated in the humid and temperate areas of India using the best farming practices.

This aromatic spice has a warm, sweet aroma and is the most common part in spice blends like pumpkin spice, garam masala, and also used to make teas. Use whole, or grind it into a powder!

Coriander is an aromatic annual plant that grows all over the world, although it's native to the Mediterranean and western Asia. In the U.S., coriander leaves are commonly referred to as cilantro, although they're also known as Chinese parsley when used in Asian cuisine. WHOLE CORIANDER SEEDS are the dried berries of the coriander herb, but have little similarity in taste to fresh coriander. The seeds can be bought whole or in powdered form. Ground coriander is a component of many different spice mixtures including garam masala and harissa, It's also good added to savoury pickles, chutneys or casseroles and can be used in cakes and other baked goodies

Cumin seeds have a strong aroma and flavour and can be used whole or ground. Along with coriander it is one of the most essential ingredients in Sri Lankan cuisine. Although cumin physically resembles caraway seed, it is different in taste and aroma to the caraway seed.

Cumin seeds have a strong aroma and flavour and can be used whole or ground. Along with coriander it is one of the most essential ingredients in Sri Lankan cuisine. Although cumin physically resembles caraway seed, it is different in taste and aroma to the caraway seed.

Roasted Curry powders are produced using the highest quality ingredients such as Coriander, Cumin seed and fennel seed as the major ingredients.

Curry leaves are native to India and Sri Lanka. Highly aromatic, curry leaves have a unique aroma, with a slightly hot, bitter taste. In south India the leaves are used liberally in soup dishes like Sambar, curries, vegetables, and fish dishes. In Gujurat, they are used to top off snack foods like Dhokla and are a main ingredient in green curry paste.

Traditionally from Northern Indian, garam masala is a staple spice in Indian cookery. Garam, when translated means “warm” best describes the properties of the blend. Warming ingredients such as cinnamon, mace and ginger give garam masala a mellow, appealing aroma. It is an essential ingredient when making sauces for meat and poultry dishes, as well as a great companion to vegetables and lentils recipes. Garam masala is often used towards the end of the cooking process as an added seasoning and it is often sprinkled over finished dishes to enhance the flavor.

Ghee is a class of clarified butter that originated in ancient India. It is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, Southeast Asian cuisine, traditional medicine, and religious rituals. Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the top most layer of dahi), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color and taste of ghee depend on the quality of the butter, the milk source used in the process and the duration of time spent boiling.

Kala namak (“black salt” in Hindi), also known as Sulemani namak, isn’t actually black in color. If you look closely, you’ll notice it’s a very dark shade of red, and, when ground, the powder takes on a light pink appearance. This color arises due to the presence of iron and sulfur in the form of a substance called greigite, a mineral that is rich in a salt called iron sulfide. While the color is special, it’s the unique aroma that sets kala namak apart from other varieties and makes it invaluable in the kitchen. When dry, this salt has a mild eggy, sulfurous aroma. When added to water (say, in fruit chaat or in chana masala), that aroma becomes stronger. Why does kala namak have a distinct aroma when other salt varieties are odorless? It comes down to what is in it and how it’s produced. Kala namak is prepared by heating halite, a salt obtained from salt mines in parts of northern India and Pakistan. The salt is heated for several hours, which helps develop its characteristic smell, along with amla (Indian gooseberry) and haritaki: two types of fruit-bearing trees called myrobalans. Both the iron salt and the combustion of the plant material help develop the flavor of this salt. In contrast, when salt water is evaporated using heat from the sun or a fire, the result is a flaky salt such as Maldon (pyramidal crystals). Like kala namak, kosher salt is also obtained from salt mines, but is extremely pure and contains only sodium chloride and nothing else.

Roast whole spices, ground spices and sesame seeds quickly and easily without creating a mess. Sesame seeds tend to pop and jump out of the pan when roasting, but this seed roasting pan has a locking mesh lid to keep everything inside.

We partnered with Tiipoi to bring you an heirloom pairing of our single origin Indian spices in an artisanal brass dabba that will last for generations to come! This beautiful dabba is made to order in Bangalore and will take about 2-3 weeks to ship. We expect preorders to ship mid November (just in time for the holidays!). You can also add a custom engraving to the Dabba; add to cart to input your text!

Nigella seeds have a mild, nutty onion flavor, and they are used as a condiment in India and the Middle East on flatbreads and vegetable dishes. Their shape has an interesting appeal, edgier than sesame, but they can be used in many of the same ways. Give them a quick toast in a dry skillet to bring out the most flavor. Nigella seeds can be sprinkled on all manner of vegetable dishes and salads, from a simple stir fry to baked sweet potatoes.

Classic in South Indian dishes. South Indians and Sri Lankans like to use the whole coconut – the oil, the water, the flesh.

Rose water, a widely used ingredient in Persian, Middle Eastern, and Indian cooking, is, as its name suggests, water infused with the flavor of roses. Traditionally enjoyed in sweets such as cakes, nougat, baklava, rice pudding, and the yogurt drink lassi, rose water is predominantly made with petals from the Damask rose (Rosa x damascena). Featuring an intensely floral aroma and flavor, it's typically used quite sparingly.

Tamarind Paste is made from the concentrated fruit of the tamarind tree. Use it to add a sour, sweet-tart flavor to chutneys, curries, sauces, stir fries, and noodle dishes like pad thai.

Turmeric powder is produced from pure turmeric rhizomes and is packed with curcumin, a strong antioxidant with powerful anti-inflammatory properties. Turmeric can support joint health, a strong digestive system and natural healing.