Ground Spices

Single-origin turmeric from Sangli region, stone-ground each morning to preserve maximum curcumin content and vibrant golden color. This premium grade turmeric delivers earthy, slightly peppery flavor essential for curries, dals, and rice dishes. The bright yellow hue indicates high quality, while the subtle bitterness balances rich, creamy preparations. We grind in small batches to ensure the volatile oils remain intact, providing you with the freshest possible product.

Guntur red chilies are sun-dried and ground to create this vibrant, moderately hot powder that adds both color and heat to Indian dishes. The deep red hue comes from natural capsaicin levels without any artificial coloring, while the balanced heat profile makes it versatile for everyday cooking. This chili powder forms the foundation of countless curries, marinades, and dry rubs. Ground fresh daily, it retains the pungent aroma and fiery kick that pre-packaged powders lose over time.

Freshly ground coriander powder delivers sweet, citrusy notes with subtle earthiness that brightens curries and gravies. We roast the seeds lightly before grinding to develop deeper, nuttier flavors while maintaining the characteristic lemon-like freshness. This powder is essential for curry bases, where it provides both flavor and acts as a natural thickening agent. The pale brown color and fine texture indicate proper grinding technique that preserves the delicate essential oils.

Roasted cumin powder brings warm, earthy depth to raitas, vegetable dishes, and spice rubs. We dry-roast whole cumin seeds until fragrant before grinding, a process that transforms raw cumin's sharp bite into complex, nutty sweetness. This traditional method, called bhuna jeera, intensifies the aroma while making the spice more digestible. The powder adds instant flavor without the textural presence of whole seeds, perfect for finishing dishes or incorporating into yogurt-based preparations.

Brilliant red Kashmiri chili powder provides stunning color with gentle heat, making it ideal for tandoori marinades and butter chicken. Unlike regular chili powder, Kashmiri chilies prioritize visual appeal and subtle smokiness over intense spiciness. The deep crimson hue transforms pale gravies into restaurant-quality presentations. Ground from this season's Kashmir valley harvest, the powder delivers authentic flavor that defines North Indian restaurant cooking while remaining approachable for those sensitive to heat.

Pure asafoetida powder, ground from resin without excessive fillers, delivers the pungent, savory depth essential to Indian vegetarian cooking. When tempered in hot oil, the strong sulfur aroma mellows into sweet, onion-like flavor that enhances dals, vegetables, and South Indian dishes. A tiny pinch goes remarkably far, making this potent spice economical despite its premium price. Traditional recipes rely on hing to add umami complexity where onions and garlic are avoided.

Freshly ground Tellicherry pepper powder delivers sharp, piney heat with complex citrus undertones that elevate both traditional and contemporary dishes. We grind peppercorns to order because ground pepper loses its volatile oils rapidly, sacrificing both aroma and flavor. Use this powder in pepper chicken, rasam, or as a finishing spice where its bright heat can shine. The coarse grind provides texture while releasing essential oils gradually during cooking for sustained flavor development.

Dried mango powder adds fruity tartness to North Indian curries, chaats, and vegetable dishes without the moisture of fresh citrus. Ground from sun-dried unripe mangoes, amchur brings subtle sweetness alongside its signature sour punch. This powder serves as a souring agent in dishes where tomatoes or tamarind would be too heavy, providing bright acidity that cuts through rich preparations. The pale beige color and fruity aroma distinguish quality amchur from inferior grades mixed with excessive fillers.

Dried ginger powder concentrates the warming, slightly sweet heat of fresh ginger into convenient powder form perfect for baking, chai blends, and traditional remedies. The drying process intensifies ginger's natural spiciness while removing its sharp, pungent bite, creating a more mellow flavor suitable for desserts and beverages. This powder dissolves smoothly in liquids, making it ideal for masala chai, ginger milk, and healing kadha preparations. The fine texture ensures even distribution in spice blends and curry powders.