Singla Spices

Panch Phoron is a traditional Bengali whole spice blend made of five seeds, including fenugreek, nigella, cumin, black mustard, and fennel, combined in equal parts. Known for its complex layering of bitter, pungent, and sweet notes, this blend is a defining feature of authentic Bengali and Eastern Indian cuisine.

Paprika Powder is a finely ground spice made from dried sweet peppers, known for its vibrant red color and mild, slightly sweet flavor compared to regular chilli powder. Widely used in both Indian and continental cooking, it's a go-to choice for adding rich color and gentle warmth without overpowering a dish.

Sesame Seed White, known as Til, is a small, oil-rich seed with a mild, nutty flavor that intensifies beautifully when roasted. Widely used across Indian and global cuisines, these versatile seeds add texture, flavor, and visual appeal to a broad range of sweet and savory preparations.

Shah Jeera, also known as caraway or royal cumin, is a slender, dark seed with a sweet, delicate aroma that's milder and more refined than regular cumin. Often used in royal and festive Indian cooking, this premium spice adds a subtle layer of fragrance that elevates rich, aromatic dishes.

Turmeric Powder, known as Haldi, is made by grinding dried turmeric roots into a fine, vibrant yellow powder, valued for its earthy flavor and signature golden color. A cornerstone of Indian cooking, turmeric is used in nearly every savory dish, not just for taste and color, but for the traditional wellness properties it has carried for generations.

White Pepper Ground is made by grinding dried, husked white peppercorns, offering a milder, more refined heat compared to black pepper, with subtle earthy and fermented undertones. Favored in continental and light-colored dishes where visible black specks are undesirable, this finely ground spice delivers warmth without altering a dish's appearance.