Other Products

Red Chilli, dry

Dry red chilli is a popular spice made from mature, sun-dried chilli peppers and is widely used to add heat, color, and flavor to a variety of dishes across many cuisines, especially in Indian, Mexican, and Southeast Asian cooking. These chillies can vary in heat level depending on the variety, with some being mildly pungent and others extremely hot. Beyond their fiery taste, dry red chillies are rich in capsaicin, the compound responsible for their spiciness, which also offers health benefits such as boosting metabolism, aiding digestion, and possessing anti-inflammatory properties. They are typically used whole, crushed, or ground into chilli powder to season curries, pickles, and sauces, making them a vital ingredient in both culinary and traditional medicinal practices.

Ginger- Fresh & dried

Ginger, both fresh and dried, is a versatile and aromatic root widely used in cooking and traditional medicine. Fresh ginger, with its juicy texture and pungent, slightly sweet flavor, is often used in curries, stir-fries, teas, and marinades. It is known for its warming effect and is commonly used to aid digestion, relieve nausea, and reduce inflammation. Dried ginger, made by dehydrating the fresh root, has a more concentrated, spicier flavor and is typically used in powdered form for baking, spice blends, and herbal remedies. Both forms of ginger contain the active compound gingerol, which is responsible for its distinct taste and many of its medicinal benefits. Whether fresh or dried, ginger is a valuable ingredient in global cuisines and holistic health traditions.

Clove

Clove is a highly aromatic spice made from the dried flower buds of the Syzygium aromaticum tree, native to the Maluku Islands in Indonesia. Known for its strong, warm, and slightly sweet flavor, clove is used in both sweet and savory dishes, such as spice blends, baked goods, curries, and beverages like mulled wine and chai. It also plays an important role in traditional medicine due to its powerful antiseptic, anti-inflammatory, and analgesic properties, largely attributed to its active compound eugenol. Clove is commonly used to relieve toothaches, improve digestion, and boost immunity. Its intense aroma and medicinal qualities make it a valued spice in kitchens and natural remedies around the world.

Bay Leaf

Bay leaf is an aromatic leaf commonly used as a seasoning in cooking, especially in soups, stews, sauces, and rice dishes. It comes from the Laurus nobilis tree, native to the Mediterranean region. When dried, bay leaves have a subtle, slightly floral and herbal flavor that adds depth to slow-cooked dishes. Though typically removed before serving due to their tough texture, they infuse food with a distinctive aroma during cooking. In addition to culinary uses, bay leaves have been used in traditional medicine for their potential digestive, anti-inflammatory, and antibacterial properties. Their mild yet complex flavor makes them a staple in many global cuisines.

Coriander

Coriander is a versatile herb and spice derived from the Coriandrum sativum plant. The fresh leaves, known as cilantro, are commonly used in salads, salsas, and garnishes, while the dried seeds are used as a spice in cooking. Coriander seeds have a warm, citrusy flavor and are often ground or used whole in spice blends like garam masala and curry powder. Widely used in Indian, Middle Eastern, Asian, and Latin American cuisines, coriander is also valued in traditional medicine for its digestive, anti-inflammatory, and antimicrobial properties. Its unique combination of fresh herb and dried spice forms makes coriander a key ingredient in both culinary and healing traditions around the world.

Tea & Coffee

Tea and coffee are two of the most popular beverages worldwide, each with distinct origins, flavors, and cultural significance.

Tea is made by steeping the leaves of the Camellia sinensis plant in hot water. It comes in various types, including green, black, white, and oolong, depending on how the leaves are processed. Tea is cherished for its wide range of flavors—from delicate and floral to bold and robust—and its health benefits, such as antioxidants that support heart health and mental alertness. It holds a central place in many cultures, with ceremonies and rituals especially prominent in countries like China, Japan, and India.

Coffee is brewed from roasted seeds of the Coffea plant, with Arabica and Robusta being the most common varieties. Known for its rich aroma and stimulating caffeine content, coffee is a global staple in social settings and daily routines. It offers a complex flavor profile, ranging from fruity and bright to dark and bitter, influenced by its growing region and roast level. Besides its energizing effects, coffee contains antioxidants and may contribute to improved focus and metabolism.

Anise Star

Star anise is a distinctive spice derived from the star-shaped fruit of the Illicium verum tree, native to Northeast Vietnam and South China. Recognizable by its eight-pointed star shape, it has a strong, sweet, and licorice-like flavor that is widely used in both sweet and savory dishes, especially in Asian cuisines like Chinese and Vietnamese cooking. Star anise is a key ingredient in the famous Chinese five-spice powder and is often used to flavor soups, stews, teas, and desserts. Beyond its culinary uses, star anise contains compounds with antimicrobial and antioxidant properties and is sometimes used in traditional medicine to aid digestion and relieve respiratory issues. Its unique taste and medicinal benefits make it a valued spice worldwide

Saffron

Saffron is one of the most precious and expensive spices in the world, derived from the delicate red stigmas of the Crocus sativus flower. Known for its vibrant golden-yellow color, distinctive aroma, and slightly sweet, earthy flavor, saffron is used to enhance both sweet and savory dishes, such as risottos, paellas, biryanis, and desserts. Native to regions like Iran, Spain, and Kashmir, harvesting saffron is labor-intensive, as the tiny stigmas must be handpicked from thousands of flowers. Besides its culinary value, saffron has been prized in traditional medicine for its potential antioxidant, mood-enhancing, and anti-inflammatory properties. Its rich color, unique taste, and health benefits make saffron a treasured ingredient across cultures worldwide.