Amchoor powder or also known as Amchur powder is made from dried green mangoes. It has a honey fragrance, but a sour tart flavor. Used in samosa filling, pakoras, meats, fish, vegetables, curries, stir-fries, chutneys and is a favorite ingredient in North Indian cooking. We make bhindi amchoor (which is a stir fried okra dusted with a mixture of spices including the amchoor powder).

Warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.

Warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.

Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.

Also known as "true cinnamon" and is found in almost every world cuisine. Cinnamon serves double duty as spice in both sweet and savory dishes.

Ground coriander seeds adds an earthy, lemony flavor. Used in many Mexican and Indian dishes.

Ground coriander seeds adds an earthy, lemony flavor. Used in many Mexican and Indian dishes.

Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.

Hot and spicy dried red cayenne pepper flakes. Use for toppings on pizza or other dishes desiring heat.

Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

A sweet, mild, rich, and aromatic curry powder. A blend of coriander, fenugreek, cumin, fennel, allspice, cinnamon, cardamom, ginger, cloves, turmeric, red pepper, black pepper, garlic and saffron.

A hot, powerful and intense curry powder. A blending of coriander, cumin, red pepper, black pepper, cinnamon, cloves and turmeric.

Indian Dal, comprised of lentils, peas, or various types of beans, which have been split. The term Dal is the name used for the thick stew that is prepared from the legumes. Dal is an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisines. Dal is usually prepared with rice and served with Naan or Roti. This seasoning is a great base to mix with Ghee (clarified butter) to make the spiced roux as a thickening for the sauce.

Ingredients: Onion, Turmeric, Toasted Cumin, Black Salt, Garlic, Chili, Coriander, Asafoetida, Ginger, Instant Tamarind, Fenugreek, Black Pepper, Citric Acid, Bay Leaves.

Ground fennel seeds adds a light and slightly sweet licorice flavor. It's excellent with meat dishes.

Aromatic and distinctive, fennel's slightly licorice taste is wonderful with fish dishes, but is used in making sausage, and an after dinner delight for cleansing the palate.

Although this herb smells a bit like maple syrup when cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

Although this herb smells a bit like maple syrup when cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

A blend of ground cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)

As chili powders go, the Kashmiri Chili is known more for its bright red color and not for its heat.   Kashmiri Chili Powder is very mild, and the seeds are removed prior to processing to further reduce heat.  Registering at 2,000-3,000 SHU (Scoville Heat Units),  compared to cayenne pepper which ranges from 50,000-100,000 SHU. While it has lower heat, the chili taste and beautiful color are retained for use in many Indian recipes.

Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.

Whole nutmeg can be grated over desserts and drinks, adding a sweet and pungent flavor. Great in baked goods, but also adds a warm note to savory dishes.

Strong and intense onion flavor. Pungent, sharp and savory. Perfect for sauces, soups, seasoning rubs, roasts, chicken, fish pork and vegetable dishes.

Dried onion granules combined with salt for seasoning, marinades, grilled meats and vegetable dishes.

Powerful, spicy and full-flavored. A blend of coriander, red chili, onion granules, salt, green cardamom, black pepper, dry ginger, cinnamon, turmeric, cloves, garlic granules, nutmeg, mace and star anise. This is the seasoning base for the traditional indian dish paneer masala. The dish is made with butter, cream, tomatoes, and yogurt.

Strong and sharp when ground. Use on almost any dish to add a slight level of heat and earthy flavor.

Green peppercorns have a bright aroma , crisp flavor and are a beautiful green color. Peppercorns are the dried fruits of the _ Piper nigrum_ plant, an evergreen climbing vine. Black, white, and green peppercorns all come from the same plant but are harvested at different times and processed in various ways. Green peppercorns are plucked before they mature and are not heat dried. Instead, they are freeze dried capturing their green color. Our organic green peppers add a zesty spice to all of your culinary recipes. Whole peppercorns preserve well when kept out of direct sunlight and excessive heat. These peppercorns can be ground fresh or simply crushed between your fingers just prior to use. Green pepper can be used to liberally spice French, Creole, and Thai dishes.

A blend of black, green, red and white peppercorns. Use as a substitute for black pepper if you want a more colorful topping.

A sharp, strong, mild heat, robust, complex pepper. Considered to be the gourmet black peppercorns.