Wholesale Spices

Coriandrum sativum, Coriandrum sativum The dry fruits are known as coriander (cilantro) seeds. In Indian cuisine they are called dhania. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The...

Origin: India Coriandrum sativum, Coriandrum sativum. The dry fruits are known as coriander (cilantro )seeds. In Indian cuisine they are called dhania. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to...

Origin: India Also known as black cumin, nigella or by its scientific name Nigella sativa, kalonji belongs to the buttercup family of flowering plants. It grows up to 12 inches (30 cm) tall and produces a fruit with seeds that are used as a flavorful...

Origin: India Also known as black cumin, nigella or by its scientific name Nigella sativa, kalonji belongs to the buttercup family of flowering plants. It grows up to 12 inches (30 cm) tall and produces a fruit with seeds that are used as a flavorful...

Cuminum cyminum Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin can be found in...

Cuminum cyminum Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin can be found in...

Cuminum cyminum Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin can be found in...

Cuminum cyminum Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin can be found in...

Origin: India Curry Leaves Organic Curry leaves are the source of a fair bit of confusion due to a general misunderstanding about the word “curry.” In this case, the word comes from kadhi or kari, Indian names for the plant, and has no direct connection...

Curry Powder Hot: A blend of strongly flavoured spices popular in Eastern Indian cooking that are ground into a fine powder. Curry Powders generally contain up to 20 different spices. Use hot curry powder as extra flavour and spice in cooking.  ...

Curry Powder Hot: A blend of strongly flavoured spices popular in Eastern Indian cooking that are ground into a fine powder. Curry Powders generally contain up to 20 different spices. Use hot curry powder as extra flavour and spice in cooking. Organic...

Curry Powder Mild: A blend of strongly flavoured spices popular in Eastern Indian cooking that are ground into a fine powder. Curry Powders generally contain up to 20 different spices. Use curry powder as extra flavour and spice in cooking.  ...

Curry Powder Mild: A blend of strongly flavoured spices popular in Eastern Indian cooking that are ground into a fine powder. Curry Powders generally contain up to 20 different spices. Use curry powder as extra flavour and spice in cooking. This product...

Due to the intense acidic flavour and low sugar content, the Davidson Plum is not often eaten as a fresh fruit. However, the tart and intense fruity flavour lends itself to be used in a range of sweet and savoury dishes, including cakes, jams, sauces,...

Origin: India Anethum graveolens. Dill seed, having a flavor similar to caraway but also resembling that of sh or dried dill weed, is used as a spice. sh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are widely...