Masala/Spices

Perfect to add a Zing to your dishes this Amchoor Powder is up for grabs. It is also used in achaar and many spicy Pakistani cuisine to make them even...

Of  all the world's spices, black cardamom (Badi Elaichi) is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, this podded seed is truly unique and a...

Discovered in Indonesia's  Spice Islands, cloves have long flavored the recipes of Asia, Africa, and the Middle East, as well as present-day baked goods everywhere. These freshly imported top quality...

Spicy and sweet, these Cinnamon (Daarcheeni) bark is our most popular varietal. Its high volatile oil content more than 5%, which is rare for cinnamon makes the bark fiery, rich,...

A perfect blend of garden-fresh aroma and natural green colour. This variety of grounded whole corriander (Dhanya Powder) is widely used to give Pakistani curries its distinct curry flavour.

A perfect blend of garden-fresh aroma and natural green colour. This variety of grounded whole corriander (Dhanya Sabut) is widely used to give Pakistani curries its distinct curry flavour.

Has a coarser texture than garlic powder which is finely groundRehydrate a small amount in water and substitute it for chopped fresh garlic in recipes1/4 tsp = 1 clove fresh...

Warm, aromatic, a balance of both sweet and savory flavorUsed in Chinese stir fries, Caribbean drinks, Indian curries and moreUse 1/4 teaspoon of ground ginger for every tablespoon of fresh...

Whole cardamom pods are used in savory Pakistani and Middle Eastern recipes. Cardamom is used in both Middle Eastern and Scandinavian baked goods. Our cardamom comes to us from India,...

Shahi Zeera Black Cumin, commonly known as black zeera is a very popular spice in Pakistani cuisine and is a basic ingredient in Kashmiri cuisine as well. Generally used to...