Whole Spices
Whole spices from named origins: cardamom, pepper, cinnamon, cloves, nutmeg, star anise, turmeric and dry ginger.
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Kitchen Essentials Box
₹729 · 50 g jar · 4 sizes from ₹729
Whole spices, named by origin
Whole spices are the dried buds, bark, pods, seeds and roots of spice plants, sold before they are ground. Kept whole, they hold their aromatic oils far longer than powder, so the flavour is still there when you crack, grate or grind them at home.
Every jar here names the district it comes from and the grade it was sorted to: green cardamom (elaichi) from Idukki, Kerala, sieved to 8 mm and above; hand-picked cloves (laung) from Nagercoil, Tamil Nadu; true Ceylon cinnamon in H1 quills from Sri Lanka and cassia (dalchini) H1 sticks from Idukki; black pepper (kali mirch) sorted to 550+ g/l; Lakadong turmeric from Meghalaya with 7–9% curcumin; plus white pepper (safed mirch), nutmeg (jaiphal), mace (javitri), star anise (chakri phool), black cardamom (badi elaichi) and dry ginger (sonth).
Together they make a whole garam masala: dry-roast a few of each, let them cool, then grind fresh. Jars run from 10 g to 500 g, prices include GST, and orders of ₹799 and above ship free across India.
