Star anise with a bold, sweet liquorice aroma that perfumes biryani, Chinese style braises, and spiced tea. Add whole to simmering gravies, then remove before serving. It pairs beautifully with cinnamon and clove, giving dishes a polished, restaurant style finish.

Whole nutmeg with a warm, sweet aroma that deepens desserts, biryani, kheema, and creamy gravies. Grate a little directly into custards, chai, or white sauces for a rounded, comforting finish. It pairs beautifully with cardamom and cinnamon, giving festive depth to everyday cooking while staying gentle enough not to overpower delicate flavours.

Whole Kashmiri chillies that bring a bright red tone and delicate flavour to tadkas and curries. Toast lightly before blending for richer colour and aroma. They make gravies look beautiful while keeping heat mellow.

Mace with its warm, floral spice note that complements nutmeg, cardamom, and clove. Add a piece to biryani, sauces, or desserts for elegant depth. It’s a prized spice that gives food gentle complexity and aroma reminiscent of festive kitchens.

Green cardamom pods with a sweet, floral aroma essential for chai, biryani, and desserts. Crush lightly to release oils or use whole for subtle fragrance. The pods perfume the kitchen with every brew and bring a royal touch to both sweet and savoury recipes.

Whole garam masala containing cardamom, cloves, bay leaves, and cinnamon sticks for slow-cooked dishes. Use in biryanis or simmering stews to release deep, layered aroma. Perfect for special occasions when you want full-bodied, traditional flavour straight from your spice box.

Large pack of whole cumin seeds for frequent use. Add a spoon to oil for tadka and enjoy the familiar earthy fragrance that fills the kitchen. They blend beautifully into pulao, pickles, and spice mixes, maintaining purity and aroma even in long storage.

Larger pack of whole coriander seeds for grinding fresh masala or seasoning large batches. The seeds toast beautifully, releasing sweet and lemony notes that elevate everyday gravies, snacks, and rice dishes. Freshly crushed coriander makes a visible difference in aroma and flavour compared to ready-made powders.

Whole cloves with a bold, perfumed bite that suits biryani, curries, and mulled drinks. Stud into onions for rice, toast lightly in ghee, or use in pickles. Their strong aroma anchors garam masala and gives slow cooked dishes a comforting, familiar backbone.

Larger pack of cinnamon sticks for regular chai time and biryani weekends. Break a piece into oil at the start of cooking to release aroma that carries through the dish. Reliable quality ensures a steady, rounded cinnamon note without harshness, ideal for family favourites.

Whole long chillies that bring gentle smokiness when toasted and lively heat when crushed. Snap into tadkas, infuse oil for chilli drizzle, or grind for homemade flakes. They decorate pickles and look beautiful on kebab platters while adding a satisfying, recognisable chilli aroma to family favourites.

Shelled cardamom seeds ready for grinding or tempering when you want fresh, bright flavour. Crush in a mortar for spice blends, sprinkle into doughs, or simmer in milk for desserts. The seeds release lively citrus floral notes without the husk, making halwa, biryani, and chai taste vivid, clean, and wonderfully aromatic.

Kala jeera with delicate nutty sweetness distinct from regular jeera. Toast briefly and sprinkle over rice, raita, or kebabs for refined aroma and gentle lingering flavour. Ideal when you want subtle jeera character with an elegant finish.

Black cardamom in a smaller pack for neat storage. Add a pod or two to meat gravies and pilafs for rustic depth and satisfying savour in everyday pots. Ideal for trying this bold spice without waste.

Black cardamom pods that bring smoky camphorous depth to biryanis, nihari, and slow stews. Use whole for hearty aroma that withstands long cooking. They pair beautifully with cloves, cinnamon, and pepper for restaurant style warmth.

Birds eye chillies with intense fruity heat for curries, pickles, and chilli oil. Use sparingly since a small amount heats entire pots. Great for spicy seafood and Thai style stir fries, delivering bright warmth that lingers and lifts simple sauces and marinades.

Whole pimento berries offering clove, cinnamon, and pepper notes in one. Crack or grind fresh for jerk, stews, pickles, and spiced cakes. Whole form holds flavour longer, giving pantries flexible, cosy spice suited to hearty mains and holiday baking.

Whole aniseed with sweet liquorice warmth for biscuits, breads, spice mixes, and herbal teas. Toast lightly to release oils, or infuse in syrups and milk for desserts. Comforting aroma complements fennel, cardamom, and citrus, adding classic confectionery notes to everyday cooking.

Aromatic vanilla pods for custards, cakes, and creamy desserts. Split and scrape the seeds, then steep pods in milk or cream to capture full flavour. Natural vanilla gives bakery quality fragrance and luxurious depth to homemade ice creams, puddings, and festive sweets.

Pink peppercorns with floral, lightly sweet spice and delicate crunch. Crush gently over seafood, salads, and soft cheeses, or use whole for elegant garnishes. Their rose colour lifts presentation while keeping flavours soft and refined on simple plates that feel special.

Kaffir lime leaves that infuse bright citrus perfume into curries, soups, and stir fries. Tear or bruise before adding, then remove before serving for a clean finish. Their distinct aroma pairs beautifully with coconut milk, lemongrass, and ginger, moving weeknight meals toward fresh Thai inspired flavours at home.