Singla Spices

Coriander Whole consists of dried coriander seeds with a warm, citrusy aroma and a mild, slightly sweet flavor. A versatile spice used across Indian, Middle Eastern, and global cuisines, whole coriander seeds are valued for their ability to be tempered, roasted, or ground fresh depending on the recipe.

Cumin Powder is made by finely grinding dried cumin seeds, delivering a warm, earthy, and slightly nutty flavor that forms the backbone of Indian cooking. One of the most widely used ground spices in the kitchen, it adds depth and aroma to a vast range of savory dishes with just a small spoonful.

Dagad Phool, also known as Kalpasi or stone flower, is a dried lichen with a distinct earthy, smoky aroma used to enhance the depth of spice blends. Though not a spice in the traditional sense, it plays a vital role in regional Indian cuisines, particularly in Maharashtrian and South Indian cooking, where it adds a unique background flavor that's hard to replicate.

Fennel Powder is made by finely grinding dried fennel seeds, offering the same sweet, licorice-like aroma as whole seeds in a convenient, ready-to-use form. This fragrant powder blends easily into spice mixes and dishes, adding a light sweetness without the texture of whole seeds.

Fennel Seed, known as Saunf, is a small, oval-shaped seed with a sweet, refreshing aroma reminiscent of licorice and anise. Widely used across Indian cuisine, both as a spice and a post-meal digestive, fennel seeds bring a light, aromatic sweetness to a variety of savory and traditional preparations.