Our Singla Product Range

Ajwain Whole, commonly known as Carom Seeds or Bishop's Weed, is one of the most powerful and aromatic spices in Indian cooking. Small in size but bold in character, these seeds carry a sharp, thyme-like flavor with a slightly bitter, peppery finish that instantly wakes up any dish. A small pinch goes a long way, making it one of the most efficient spices in your kitchen pantry.

Amchur Powder, also known as dry mango powder, is made from sun-dried unripe green mangoes that are ground into a fine, tangy powder. Widely used across Indian, Pakistani, and South Asian cuisines, it delivers a natural sour-tart flavor without the moisture that fresh lemon or tamarind would add to a dish, making it a preferred souring agent in dry preparations.

Bay Leaf Powder is made by grinding dried bay leaves (Tejpatta) into a fine powder, offering the same warm, aromatic flavor as whole bay leaves in a more convenient, ready-to-use form. Known for its subtle herbal aroma with hints of clove and cinnamon, it’s widely used in Indian, Mughlai, and continental cooking to add depth to dishes without the need to remove whole leaves before serving.

Bay Leaf Whole, known as Tejpatta in Hindi, is a dried aromatic leaf widely used in Indian, Mughlai, and Middle Eastern cooking. With a distinct herbal aroma carrying subtle notes of cinnamon and clove, whole bay leaves are typically added at the start of cooking to infuse dishes with warmth and depth, then removed before serving.

Black Cardamom, known as Badi Elaichi, is a large, dark pod with a distinct smoky aroma, quite different from the sweet, delicate flavor of green cardamom. Used predominantly in savory cooking, it adds depth and warmth to slow-cooked dishes, making it a staple in North Indian, Mughlai, and biryani-style cuisine.