Authentic Spices from the Heart of Mumbai

Grade A saffron threads from the valleys of Kashmir. Each delicate crimson thread delivers authentic color and subtle floral notes. Perfect for biryanis, kheer, and festive sweets. This year's harvest brings exceptional quality with deep red coloring and strong aroma.

Single-origin turmeric from Sangli region, stone-ground daily for maximum freshness. Bright golden color and earthy aroma make it essential for curries and dals. Rich in natural oils with no additives or artificial coloring. Ground in small batches to preserve the essential curcumin compounds.

Plump Kerala cardamom pods bursting with aromatic seeds. The queen of spices brings sweet warmth to both savory curries and desserts. Freshly harvested pods retain maximum essential oils and intense fragrance. Crack open to release complex notes of citrus, mint, and camphor.

Vibrant red powder ground from sun-dried Guntur chilies. Adds bold color and moderate heat to every dish. Essential for authentic Indian curries, marinades, and spice blends.

Tellicherry peppercorns from Malabar coast, known for complex flavor and sharp bite. Grind fresh for maximum pungency in garam masala, pepper chicken, and rasam.

Sweet and citrusy whole seeds, a cornerstone of Indian cooking. Roast before grinding for deeper flavor in curry powders, or use whole in pickles and tempering.

Earthy and warm, cumin seeds are the foundation of countless dishes. Temper in hot oil until fragrant, releasing nutty aromas that define Indian cuisine.

Large smoky pods with intense camphor notes, essential for garam masala and rich gravies. Unlike green cardamom, black cardamom brings depth and warmth to savory dishes.

Aromatic dried leaves that infuse biryanis and pulaos with subtle eucalyptus notes. Add whole to simmering dishes and remove before serving for best results.

Slightly bitter golden seeds that balance sweet and savory flavors. Essential in sambar powder, pickles, and Bengali spice blends. Use sparingly to avoid bitterness.

Pungent carom seeds with thyme-like flavor, popular in parathas and pakoras. A few seeds go a long way in adding distinctive taste and traditional digestive benefits to fried foods.

Aromatic blend of cardamom, cinnamon, ginger, and cloves specially formulated for authentic Indian chai. Perfectly balanced spices create the warming, complex flavor that defines Mumbai street tea.

Mild heat with brilliant red color, perfect for tandoori marinades and butter chicken. This season's crop from Kashmir valley brings exceptional color intensity with minimal spiciness.

Concentrated hing powder with no fillers, delivering authentic pungent aroma that transforms when tempered. Essential for dal tempering and South Indian dishes. A pinch adds incredible depth.

Tiny golden seeds that pop and crackle in hot oil, releasing sharp, nutty flavor. Foundation of South Indian tempering and Bengali fish curries. Fresh batch ensures maximum oil content.