Singla Spices
Ajwain Whole
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
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.
Anardana Whole
Anardana Whole consists of sun-dried pomegranate seeds, valued for their deep tangy-sweet flavor and chewy texture. Unlike the powdered form, whole anardana is often used when a dish calls for visible texture or a burst of tartness in every bite, common in North Indian, Kashmiri, and Punjabi cooking.
Bay Leaf Powder
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 (Tejpatta)
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 Pepper Coarse
Black Pepper Coarse is made by coarsely grinding dried black peppercorns, offering a bold, pungent heat with a more textured bite than fine pepper powder. Known as the “king of spices,” coarse black pepper is a kitchen essential used to add sharp, peppery flavor and visible texture to a wide range of dishes.
Black Pepper Whole
Black Pepper Whole consists of dried, unground peppercorns known for their sharp, pungent heat and deep aromatic flavor. Often called the "king of spices," whole black pepper retains its essential oils far longer than ground pepper, making it a preferred choice in professional kitchens that demand consistent strength and freshness in every dish.
Black Salt Powder
Cardamom Black
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.
Cardamom Green
Green Cardamom, often called the "Queen of Spices," is a small, fragrant pod prized for its sweet, floral aroma with subtle hints of citrus and mint. One of the most versatile and valuable spices in Indian cooking, it brings a refined fragrance to both sweet and savory dishes, making it a staple in everyday cooking as well as festive preparations.